Wagyu is a unique Japanese cattle breed genetically predisposed to metabolize fat internally and has more intramuscular fat cells (marbling). The fat is integrated within the muscle, creating a more marbled beef than other cattle breeds. This inter-muscular fat has higher fatty acid composition, primarily unsaturated fatty acids, giving it an incredibly tender and luxurious taste and texture that melts in the mouth. This is  scientifcially true, as this fat melts at 57F.    In addition, there are a number of  studies supporting the health claims of Wagyu Beef.

“Wa” means Japanese and “gyu” is Japanese for cow. The word wagyu literally means Japanese cow.

Kobe Beef is a globally recognized super premium beef.  Kobe Beef comes from full-blooded Wagyu cattle in the Kobe region of Japan.  BlackFork Farm’s Asama Wagyu is from the same full-blooded Wagyu genetics, making it the true equivalent of Kobe Beef.

Premium genetics, together with careful attention to feeding and animal husbandry, makes our Asama Wagyu by BlackFork Farms among the finest beef in the world.