Wagyu beef is not just for Japan— It has become a worldwide sensation. With specific countries coming out with their own variations, Wagyu has become more well-loved and versatile than ever. Thank goodness for its spreading popularity because an arguably better version was born… American Wagyu.
Versatile & Very Flavorful
While Japanese Wagyu works well in a variety of Asian dishes such as yakiniku, stir-fry, and shabu shabu, American Wagyu was created specifically for the US dinner table.
Offering a more robust beefy flavor, its amazing versatility makes it the perfect addition to any traditional US plate. Enhancing backyard barbecues and more, it’s made for the cooking methods we hold closest to our hearts…such as pan searing, roasting, and grilling.
A Cross-Breed of Wagyu & Angus Cows
Wagyu’s exquisite marbling is what made it a worldwide hit— By crossbreeding Wagyu cows with American Angus, US farmers found a way to harness its tenderness while still retaining the hearty texture and distinct flavor we Americans flaunt with pride.
American Taste & Texture — Japanese Marbling
Those who produce this American delicacy generally aim to feed their cattle for at least 400 days before bringing them to the butcher…a lot longer than your typical domestic cow.
Following in the footsteps of the Japanese ‘Wagyu way’ (650 days of feeding), this technique helps to harness the melt-in-your-mouth marbling that is the trademark of Wagyu.
High-Quality Feed Breeds High-Quality Beef
When it comes to American Wagyu, the type of feed that is used to rear its cows makes a world of difference. Some farmers cut corners by only offering corn or grass to their Wagyu cattle…
Grain-finished American Wagyu Beef, on the other hand, is juicier and more flavorful, manifesting more marbling through staying true to one of Japan’s most important secrets to wonderful Wagyu—a high-quality diet.
Dry-Aging Adds to the Decadence
Some producers tenderize their beef by using added chemicals— Bear Lake Beef dry-ages every cut of their Wagyu cows for 21 days instead, making for an even more enjoyable steak experience.
When nature is allowed to take its course and each steak is flash frozen to retain peak freshness, the bold flavor and fork-tender texture that ensues takes the American Wagyu taste and texture to a whole new level.
While the Wagyu craze may have started in Japan, The US has perfected it for the American palate. According to countless US steak connoisseurs, including chefs and consumers alike…