We raise fullblood wagyu cattle in Milan, IL. and produce some of the finest fullblood wagyu beef available.
We raise fullblood wagyu cattle in Milan, IL. and produce some of the finest fullblood wagyu beef available.
Wagyu
Wagyu refers to all Japanese beef cattle. ‘Wa’ translates to Japanese and ‘gyu’ translates to cow. There are four main breeds of wagyu: Japanese Black, Brown, Shorthorn and Polled.
Origin
“Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance. This selection favored animals with more intra-muscular fat cells – ‘marbling’ – which provided a readily available energy source. Wagyu is a horned breed and the cattle are either black or red in color.” -American Wagyu Association
Healthy
“Health experts have discovered the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef and the saturated fat contained in Wagyu is different. Forty percent is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels. The profile of marbled Wagyu beef is more beneficial and healthier to human health.”
“Wagyu is also higher in a type of fatty acid called conjugated linoleic acid (CLA). Wagyu beef contain the highest amount of CLA per gram of any foodstuff – about 30% more than other beef breeds – due to higher linoleic acid levels. Foods that are naturally high in CLA have fewer negative health effects.” -American Wagyu Association
Full blood
Full blood refers to cattle whose pedigree can be traced to back to Japan, with no crossbreeding in its genetics. Our cattle, being full blood Japanese black cows with the Tajima bloodline, is what gives our beef the highest marbling compared to F-1, F-2, F-3 and purebred cattle. We are one of very few in the United States that are raising full blood wagyu.
