Wagyu beef

Wagyu (和牛, Wagyū^?, "Japanese cow") is any of four Japanese breeds of beef cattle, the most desired of which is genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from such wagyu cattle is known for its quality, and commands a high price. 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.

There are four breeds of wagyu: Japanese Black (黒毛和種, Kuroge Washu^?), Japanese Brown (赤毛和種, Akage Washu or Akaushi^?), Japanese Polled (無角和種, Mukaku Washu^?), and Japanese Shorthorn (日本短角和種, Nihon Tankaku Washu^?). Wagyu cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also increases the ratio of monounsaturated fats to saturated fats.

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