Wagyu-article

Wagyu refers to a breed of cattle, the most famous of which is genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat.

Originating in Japan, the Wagyu is an extraordinary breed of cattle. Due to its intense marbling (the fat deposited between muscle fibers), the Wagyu meat is praised the world over for its rich flavor and buttery tenderness.  Not only delicious, the Wagyu contains a high percentage of mono-unsaturated fats and omega 3 and 6 fatty acids than any kind of beef.

The Australian Wagyu Association is the largest breed association outside Japan. Both fullblood and wagyu-cross cattle are farmed in Australia for domestic and overseas markets, including Taiwan, China, Hong Kong, Singapore, Indonesia, the U.K., France, Germany, Denmark and the U.S.A.

Australian wagyu cattle are grain fed for the last 300–500 days of production. Wagyu bred in Western Australia’s Margaret River region often have red wine added to their feed as well.

Outside of Japan, Australian Wagyu is recognized as being of the highest quality, rivaling even the famous Kobe beef. Raised in the idyllic pastures of the Margaret River region, these pure-bred Wagyu cattle are totally free of antibiotics, hormones and GMO feed.

The Wagyu beef sold at Food Glorious Food comes from Australia and is a minimum 87% pure Wagyu.  This means that it is third generation and therefore has a greater chance to provide excellent flavour not normally found in Bangkok supermarkets.