So you've stumbled upon Wagyu steaks and want to know what makes them so good (and so expensive!) If there's anything to know about this highly sought-after prime cut, it's quality over quantity.
Wagyu (translated “Japanese cow”) is a Japanese cattle breed. Larger and stronger than other American cattle breeds, they are known for having more fat marbling woven throughout their muscle. This fat-to-meat balance produces a highly sought-after steak that is more tender, juicy, and rich than other steak.
Wilders serves only 100% Fullblood Japanese Wagyu. This pure-bred variety means our Wagyu beef is not mixed with any other varieties, unlike American Wagyu Beef, which combines purebred wagyu with traditional cattle.
You’ll notice that 100% Fullblood Wagyu has a richness that is unmatched in any other steak. This is due to the exceptionally high distribution of fat, or marbling, throughout the steak. Most people note a buttery, or even sweet taste, compared to commercial beef.