What is Wagyu?
Wagyu (和牛, Wah gyū, "Japanese cattle") pronounced [ɰa'ɡʲɯː], is any of the four Japanese breeds of beef cattle.In several areas of Japan, Wagyu beef is shipped carrying area names. Some examples are Matsusaka beef, Kobe beef, Yonezawa beef, Mishima beef, Ōmi beef, and Sanda beef. In recent years, Wagyu beef has increased in fat percentage due to decrease in grazing and an increase in using feed, resulting in larger, fattier cattle.
What does Marbling means in beef?
Japanese A5 Wagyu Beef is known to have very fine marbling. Japanese Wagyu is graded by how much meat comes from the cow: Grade A means a high yield of usable meat, Grade B means an average yield, and Grade C means a low yield of usable meat. Each grade is then numbered 1 through 5 (3 being average and 5 being superior) to indicate how evenly the intermuscular fat is distributed, the color of the meat, and the quality of the fat.
Is eating Japanese A5 Wagyu Beef healthy?
A5 Wagyu beef has been likened to olive oil and salmon in terms of its health benefits. It has up to 300% more monounsaturated fat than normal beef due to the high marbling of the meat, as well as incredibly high omega 3 and 6 content.
A5 Wagyu beef has the lowest cholesterol levels of all meats, even lower than fish or chicken, and it contains oleic acid which is considered good for your heart. It’s also believed to have anti-carcinogenic properties.
Why is Japanese A5 Wagyu expensive?
Wagyu is graded on two main factors: how much meat can be yielded and the quality of the marbled fat. Only A3 to A5 wagyu Beef is certified for sale in Japan. And the higher the grade, the higher the price. Wagyu beef has gained almost legendary status, and there are many myths about wagyu farms and the way the animals are treated, from getting daily massages to being fed beer. But these often aren't true.
The cows are raised very differently in each region and by different farmers, but they're often raised by a breeder until they're about 10 months old and then sold at auction to a fattening farmer. By the time the calves are sold at auction, they can already fetch 40 times the price of US cattle. The fattening farm will keep the animals in small pens and feed them a mixture of fiber and high-energy concentrate made from rice, wheat, and hay. They're often fed this three times a day for almost two years, until the animals are almost 50% fat. Only the pregnant cows and breeding cattle are allowed to graze on pasture.
What is Kobe Beef? What is the difference between Kobe Beef and Wagyu Beef?
People often think Kobe Beef refers to that famous "Japanese Beef," which can "melt in your mouth," but the fact is that Kobe Beef is a Japanese Wagyu brand among those Japanese Wagyu Brands. To qualify as brand "Kobe Beef," the cattle must be born in Hyogo Prefecture, and it has to be Tajima Cow(但馬牛). On the other hand, Japanese Wagyu have many brands, such as Miyazaki-Gyu, Hokkaido Wagyu, Kagawa Olive Wagyu, etc. Of course including the famous Kobe Beef, one of the most expensive Japanese Wagyu Brands.
Can I return my order?
Due to the nature of the perishable products, we do not accept returns. However, if you are not satisfied with your order for quality issue, please Contact Us within 5 days of the date you received the order and we may either replace the item or provide a full or partial refund of the purchase price for your order back to the same payment was made on the order. We may require a photo of the item which you are not satisfied before we issue a refund or replacement.
And also please note if your order satisfied followings, we do not issue refunds or replacements for your order.
Order is unable to deliver to the customer due to the incorrect information that the customer has provide to us.
Delivery is delayed due to the weather condition or any other uncontrollable objective factors.
A delivery is refused by the recipient.
Why my wagyu color dark?
The discoloration is normal due to the frozen meat product’s nature. When putting it into a blast freezer right after it is processed, the color locked into the meat; when the meat exposure to the oxygen, the color will get back. Ribeye’s color tends to be a little bit darker than Striploin.
When defrosting, put the meat into the refrigerator for about 24 hours, then open the original packaging, let the meat expose to air in the fridge for about 1 hours, the color will be back.
Just remember, don’t defrost it and put it into freezer again; that will affect the quality of the Wagyu experience.
For more information please visit USDA website.
How to thaw the frozen meats properly?
We recommend customer to place the frozen meat in the fridge 24 hours or longer to fully thaw before cook it.
Never defrost Wagyu in a sink with water
Never defrost Wagyu by leave it on the counter top
Never put Wagyu in a microwave
The Japanese Wagyu’s fat has a much lower melting point than other beef. Human body temperature can melt the Japanese Wagyu. It is always a good idea to watch some Japanese Wagyu cooking videos on the internet before you cook it if you don’t have any experience of cooking Japanese Wagyu.
Is fresh meat better than frozen?
Anything that is fresh should have more nutrition than something that isn't — the older food gets, the more nutrition it loses. But frozen food can have more nutrition if it's frozen quickly and efficiently, because it decays more slowly. Fresh food that's been kept longer will have less nutrition than frozen. If you handle it right, frozen meat should be just as good as fresh.
When you defrost the A5 Japanese Wagyu properly, you will see the pink color and marbling bloom beautifully.
Why the Fine Wagyu’s cuts are thinner than traditional western steaks?
Japanese Wagyu is famous for its rich, buttery flavor and is typically meant to be enjoyed as a unique experience rather than solely a meal. The thinner cuts allow them to be seared quickly on each side, can reach the perfect temperature fast enough to melt the fat inside of the Wagyu.
What differentiates Japanese Wagyu from American Wagyu?
The Americans simply cross-bred some of their breeds with some high quality Japanese breeds giving rise to beef whose flavor is not exactly what one would find in Japan. Furthermore, the Japanese are very meticulous in the way they grade their cattle and keep track of most of them from the day they are born to the day they become somebody’s diner. They even issue certificates that accompany authentic Wagyu.
The question then becomes: is American Wagyu worth the top-dollar that you pay for it? Well, that depends on who you are and what you are looking for. If you are a gourmand looking for something exceptional, then you should probably go for certified Japanese Wagyu. (Every of the Japanese Wagyu item from Fine Wagyu comes with an authentic certificate and a cattle born certificate with its noseprint on it, which can trace its family gene and blood.)
What area does Fine Wagyu serve?
We ship to all United States except Alaska and Hawaii