FREQUENTLY ASKED QUESTIONS

Due to the crossbreeding of Wagyu with other types of beef cattle, there is often meat at grocery stores, markets and other locations that will be labeled "Wagyu" as there are no requirements in Canada at this time to indicate the percentage of Wagyu in the meat. Therefore, we feel it is our responsibility to educate the public and our consumers on this issue. If you are looking to purchase Wagyu find a reputable source and ask questions about DNA verification and registration processes. We can provide documentation on each of our animals showing the 5-generation pedigree of that animal. We are proud to offer 100% full-blood DNA-verified products to our clients!

Wagyu beef is a high-quality, tender, and flavorful meat that requires a bit of extra care when cooking to ensure that it is prepared correctly. Here are some tips for cooking Wagyu beef: 1. Let the meat come to room temperature: Before cooking, allow the meat to sit at room temperature for at least 30 minutes. This will help to ensure that the meat cooks evenly. 2. Use a high-quality, heavy-bottomed pan: A heavy-bottomed pan will help to distribute heat evenly and prevent the meat from sticking. Avoid using a non-stick pan, as it may not get hot enough to sear the meat properly. 3. Sear the meat: For the best flavor, sear the meat on all sides in a hot pan before finishing it in the oven. This will help to create a flavorful crust on the outside of the meat. 4. Use a meat thermometer: To ensure that the meat is cooked to your desired level of doneness, use a meat thermometer to check the internal temperature. For medium-rare, the internal temperature should be around 130-135°F (55-57°C). 5. Let the meat rest: After cooking, let the meat rest for at least 5-10 minutes before slicing. This will help to ensure that the juices redistribute and the meat remains tender and juicy. Some popular cooking methods for Wagyu beef include pan-searing, grilling, and sous vide cooking. It is important to note that Wagyu beef is highly marbled and contains a higher fat content than other types of beef, so it may cook faster than you expect. It is best to monitor the meat closely and adjust cooking times as needed.

Wagyu is a breed of cattle that is native to Japan. The term "Wagyu" literally means "Japanese cow". These cattle are known for their high marbling, which gives the meat a unique flavor and tenderness.

1. Lower in saturated fat: Wagyu beef is lower in saturated fat than other types of beef, which makes it a healthier option for those concerned about heart health. (Source: American Wagyu Association) 2. Higher in monounsaturated fats: Wagyu beef contains higher levels of monounsaturated fats, which can help to reduce bad cholesterol levels and lower the risk of heart disease. (Source: American Wagyu Association) 3. Rich in Omega-3: Wagyu beef is also rich in Omega-3 fatty acids, which are known for their anti-inflammatory properties and can help to reduce the risk of heart disease and cancer. (Source: American Wagyu Association) 4. High in Protein: Wagyu beef is an excellent source of protein, which is essential for building and repairing muscle tissue. (Source: National Cattlemen's Beef Association) 5. Rich in Vitamins and Minerals: Wagyu beef is also a good source of essential vitamins and minerals, including iron, zinc, and vitamin B12. (Source: National Cattlemen's Beef Association) 6. Wagyu beef is high concentration of conjugated linoleic acid (CLA). CLA is a type of fatty acid that has been linked to a variety of health benefits, including: Reduced body fat: CLA has been shown to reduce body fat in some studies, which may make it helpful for weight loss. (Source: NCBI) Increased muscle mass: CLA has also been linked to increased muscle mass, which can help to improve overall body composition. (Source: NCBI) Reduced inflammation: CLA has anti-inflammatory properties, which may help to reduce inflammation in the body and lower the risk of chronic diseases. (Source: NCBI) Improved insulin sensitivity: CLA has been shown to improve insulin sensitivity in some studies, which may make it helpful for managing blood sugar levels. (Source: NCBI)