Originally from Japan (“Wa” means “Japan”, and “gyu” refers to cattle), the Wagyu breed dates back centuries. Researchers believe that the breed came to Japan from what is now Turkey in the 2nd century AD.For centuries, Wagyu cattle were protected from human consumption thanks to Buddhism, and were used only for agricultural purposes. Consequently, this breed has undergone very little of the genetic change which would result from crossing with other breeds over time.

Wagyu meat is quite unlike any other beef, and of a much higher quality, tender and juicy with very healthy fat, as it has a high percentage of unsaturated and polyunsaturated fatty acids such as oleic acid, linoleic acid and conjugated linoleic acid, which help to prevent a range of illnesses.