Frequently asked questions

American Wagyu is what most people buy in a retail store or see on a menu. It is a full-blood Wagyu that has been crossed with an Angus or another cattle breed. Wagyu is what we consider full-blood or purebred, full Wagyu cow mated with a full Wagyu bull.

Wagyu beef boasts a healthier fat profile thanks to its higher ratio of monounsaturated to saturated fats. Rich in Omega-3 and Omega-6 fatty acids, research shows that diets high in monounsaturated fats may help lower the risk of cardiovascular disease.

Wagyu beef's marbling—its intramuscular fat—melts at a lower temperature than that of standard commodity beef, creating a rich, buttery flavor that delivers a uniquely indulgent experience. Celebrated as a delicacy worldwide, it's a beloved protein in countless households.

Thaw your meat however you see fit. We suggest bringing thawed beef to room temperature for 30 minutes or so. We always recommend cooking Wagyu to no more than Medium Rare. But your oven might throw heat better than ours, or you might be at sea level while we're up past mile-high. So, for the love of your precious Wagyu take our timing specs with a grain of proverbial salt. Use your common sense and maybe even a meat thermometer and don't take our word for gospel.