American Wagyu steaks on plank

Traditionally, wagyu is a breed of cattle native to Japan. It can be any of the four breeds of beef cattle including Kobe, Mishima, Matsusaka, and Yonezawa. The term “Wagyu” literally translates to “Japanese Beef”. These cows have certain genetic traits that make them highly desirable for their cuts of meat. They’re bred specifically because of their endurance and ability to build up a lot of fat in the muscle. 

Even if you don’t know exactly what Wagyu Beef is, we’ve all heard the term “Wagyu Beef” associated with a higher quality of meat. Why is that? Wagyu Beef’s fat melts at lower temperatures resulting in a rich buttery flavor that makes it stand out from other types of beef. The fat is also unsaturated, and high in Omega-3 and Omega-6 fatty acids, making it a tastier and healthier option. 

The cattle used for wagyu beef are fed for much longer than regular cows. In the same way that more expensive wines are older, the cattle in question are fed for around three years as opposed to the usual 18 months for regular cattle. This gives the cattle time to plump up as it were and accrue all of those delicious fats and acids that make Wagyu beef a cut above the rest. 

The real secret lies in the intramuscular marbling of the meat. Go to the store and look at a regular cut of steak. Notice the lack of marbling in the meat? Marbling is the white fatty bits that go throughout a cut of meat. On some cuts like a sirloin, for example, you may notice the meat is lacking the fat laced patterns that resemble marble, hence the name “marbling”.  But why do you want that? Does it really matter? If you’ve ever had a steak or cut of meat that is wagyu, you’ll know it does. Having that marbling throughout a cut of meat makes it far more delicious and worth the cost. 

The last time I was at a restaurant that served Wagyu beef, something I noticed immediately that set it apart from the regular steaks I would make at home is that melt-in-your-mouth buttery texture. It was a whole new side of steak I had never experienced and I had to know how to have it at home. It was heaven. Ciao bella! That’s Italian for “Girl Cow”.

The Bear Lake Difference

Wagyu is becoming a more commonly known type of beef, in fact, you can find Arby’s selling wagyu beef on their sandwiches these days. While the high-quality remains Bear Lake Beef seeks to get you a steak that you’d find at a five-star restaurant for a lower price. Bear Lake Beef takes that high-quality meat and makes it easy for you to get at a lower cost than other private wagyu competitors. With an easy, efficient, and fast delivery system, you can get this mouth-watering buttery steak delivered straight from the farm to your door. Flash freezing techniques are employed without the use of nasty chemicals so that when the meat arrives at your door, it will be just as fresh as if you were on the farm yourself. 

Recipes To Try 

Not sure what to do with such high-quality meat? Not to worry, don’t be intimidated. Check out some of these delicious recipes to ensure you’re getting the most out of your purchase. Some examples include Milanesa Steaks and the Bear Lake Beef Flank Steak Wraps! Don’t forget to check out the Monthly Meat Club coming soon! For now, you can shop from a myriad of Wagyu bundles that get you the most high-quality meat, for the lowest price. 

Why American Wagyu Beef is a Tastier Option for Steaks