Why Our Wagyu?
Like many other fans of Wagyu beef, we fell in love with our first bite. That love blossomed into a commitment to not only replicate that heavenly flavor but to further grow in its depth. Steve Miller is our leading expert on raising quality beef and is a member of the American Wagyu Association. His passion for excellence has led to a growing family of full-blooded Wagyu cows that are all at least 98% pure Wagyu. Every single animal has registered genetics proving its pedigree and providing our customers reassurance that they are eating the purest Wagyu steaks in the country. This herd is truly the jewel of Miller Wagyu.
Is Wagyu Healthier Than Traditional Beef?
Yes! Due to the higher concentration of "good" fats which are better for your heart health. Peer-reviewed research has shown that the fat found in Wagyu beef tends to be much higher in monosaturated fats than traditional beef. One particular fat, oleic acid is the heart healthy fat we hear about in olive oil and promoted in the Mediterranean diet.
One randomized, double-blinded clinical trial on Wagyu-cross beef that looked at serum lipid changes (cholesterol profiles) in humans. It was found that participants consuming Wagyu-Cross beef showed more favorable changes in total cholesterol, LDL “bad” cholesterol compared to those eating commercial beef.
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A recent study found Wagyu beef can have higher long-chain omega- content compared with other breeds, which is a potential heart-health-related benefit.
What is the difference between Fullblood Wagyu and American Wagyu?
The difference between American Wagyu and Fullblood Wagyu comes down to genetics, origin, marbling consistency, availability, and price.
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Fullblood Wagyu or A5 is genetically verified Wagyu and is the closest thing we can get to pure Japanese Wagyu. The DNA can be traced back to parental breeds in Japan. Whereas American Wagyu is crossbreed with other American breeds, most commonly angus.
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There is a distinct difference in the marbling and taste of Fullblood Wagyu vs American. Fullblood Wagyu has a higher concentration of fat marbling in the meat than American Wagyu. It provides a much buttery, lighter texture with less "beefiness" than American Wagyu and traditional beef. While both carry the health benefits related to the Wagyu fat content, you will find a much higher "healthy-fat" content in Fullblood as opposed to American Wagyu.
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While the cost is higher for Fullblood Wagyu than American there are very good reasons behind that. The Wagyu cow by nature is a much smaller, slower growing animal compared to other breeds, specifically angus. Where an angus can go from birth to table in 1.5-2 years, a Wagyu animal takes on average 2+ years to get that taste and marbling we all love. This takes more time and ultimate costs for the farmer than traditional means. We also see the longer timeframe being the reason behind the availability of true Fullblood Wagyu on the market. Time/Patience=Quality/Taste
How do you know you're getting Fullblood vs American Wagyu?
Know your farmer.
We cannot stress this enough. There are lots of Wagyu products on the market right now but only few are truly Wagyu. There are no specific regulations on labeling Wagyu products. In order to get the product, you are looking for it's important to do the work and ask the right questions. A true farmer, who cares about their products and customers WILL NOT be offended and happy to share this information with you. If you're willing to spend a little more on a product, it's always best to ensure you know what you are getting. We stand behind our products, genetics and practices. Stop by the farm and see for yourselves!!!
