Wagyu is a Japanese beef cattle breed derived from native Asian cattle. The name ‘WAGYU’ refers to all Japanese beef cattle, where ‘Wa’ means Japanese and ‘gyu’ means cow.
Wagyu beef is naturally healthier. Research shows that the beef from long-fed Wagyu cattle naturally contains more Omega 3 and 6 fatty acids, as well as more monounsaturated fatty acids (the good fat) than other beef.
Wagyu is a highly marbled beef, and is scored for this attribute on a scale of 1 – 9. The beef we use to make Wagyu Biltong is currently achieving an average score of 5 – 6. In Japan, the higher the score the higher the meat is prized and a marble score of 9 on a steak would mean that the steak would appear almost creamy white and pale in colour!
The good news is that the fat is high in mono-unsaturates, it is creamy in texture and melts at room temperature.
Our biltong is hand cut, spiced and gently dried using British F1 Wagyu which is a cross of 50% pure Wagyu and 50% pure Aberdeen Angus making it the perfect beef to make biltong from. The meat is firm with excellent marbling and flavour that you would expect from two of the best cattle breeds in the world.