In Japanese, ”Wa" means "Japanese" and "gyu" means "cow" or "beef," so the name Wagyu essentially means "Japanese beef". These spectacular cattle were originally draft cattle used in agriculture and were known for their incredible endurance. The Wagyu have more fat cells, or “marbling,” (extra intra-muscular fat cells) which provide a stored energy source. Wagyu is a horned breed and the cattle are black or red. Our mission is to provide the highest quality100% full bloodwagyu beef in the United States.
FAQS
Wagyu beef is different from other types of beef due to its high level of marbling, which gives it a unique flavor and texture. Wagyu are also raised differently, with an emphasis on animal welfare and careful breeding. Caroland Farms Wagyu are pasture-raised, with a proprietary feeding program to ensure our animals enjoy a stress-free lifestyle that promotes the best marbling and flavor possible.
100% Full Blood Wagyu is an unparalleled taste in beef. Wagyu is not only delicious, but it’s also healthy. The scrumptious beef has a higher mono-unsaturated to saturated fat ratio than any other beef. Its stearic acid levels are unparalleled and have a minimal effect on cholesterol levels. The fatty acid levels in Wagyu are higher than other prized beef in the U.S. Wagyu has a higher amount of the fatty acid, CLA (conjugated linoleic acid) per gram, which is about 30% higher than other beef breeds due to higher linoleic acid levels. Foods that are high in CLA have fewer negative health effects on the consumer. Wagyu have layers of fat intertwined throughout the muscle giving it the rich marbleized look and phenomenal taste. The health benefits and taste of Wagyu are unrivaled.