What makes Wagyu beef special?

  • Genetics of Red Wagyu beef is why it is considered the best tasting and healthiest beef you will ever eat.
  • Red Wagyu marbling characteristics deliver prime quality ratings and its extraordinary fatty-acid composition produces extraordinary tenderness and exceptional buttery flavor.
  • Red Wagyu unique composition and ratio of healthy fats helps to lower cholesterol and support weight loss
  • Red Wagyu Beef has higher concentration of monounsaturated fat relative to saturated fat. Backed by the American Heart Association, they note that this can lead to lower cholesterol, the prevention of coronary heart disease and weight loss.
  • Natural source of Oleic acid, the compound found in olive oil that the USDA touts as good for the Heart. This acid is what gives Red Wagyu beef its unique buttery taste.
  • Only around 2% of conventional/non-Wagyu beef grades prime in the United States, over all 90% of Wagyu influenced beef grades prime or above. At Red Wagyu KC we take pride in our consistent Prime plus grading.