Wagyu beef and its exceptional marbling is finding its way into gourmet cooking and fine dining restaurants around the world. The unique marbling in Wagyu beef creates an extraordinary eating experience. With its exceptional marbling, superior tenderness and exquisite flavor, Wagyu is the pinnacle beef of the world. From executive chefs to weekend grillers, Wagyu offers a level of quality that can be enjoyed by everyone.
BREEDPLAN is a proven genetic evaluation system that uses pedigree, performance data and genomic information to determine a range of valuable Wagyu genetic breeding and production traits. BREEDPLAN provides the largest genetic evaluation of Japanese Black and Red Wagyu cattle that is publicly available worldwide.
BREEDPLAN produces Estimated Breeding Values (EBVs) that indicate the strength of the animal’s genetics to gain insight into the potential of animals. BREEDPLAN is updated monthly. The EBVs and Profitability Indexes are supported by the Australian Wagyu Association as representing the best scientific knowledge available at the time of publication
Wagyu beef is more tender than most breeds of beef and has better flavor because of its fatty acid composition. Wagyu and F1 Wagyu animals have higher monounsaturated fatty acids. Monounsaturated fatty acids are healthier than saturated fats.
Besides that, unique levels of oleic monounsaturated fats - the healthy fats - are characteristic of Wagyu beef. This means that the fat dissolves at lower melting temperatures - it literally melts in your mouth while providing superior health benefits and taste over other brands of beef.