FAQs

Wagyu is distinguished by its distinctive, beautiful marbling, extraordinarily tender texture, and rich, buttery flavor. Wagyu beef contains a higher percentage of monounsaturated fats (oleic acid) and imparts a more luxurious mouthfeel compared to conventional beef. This is owed to the melting point of the monounsaturated fats, which is lower than that of butter, leading to its famous “melt-in-the-mouth” texture. Wagyu cattle also contain complex compounds called lactones, which are also found in peaches and coconuts, and release a distinctive sweet aroma. 

Wagyu cattle are genetically predisposed to intense intramuscular fat. They are fed a highly specialized, nutrient-dense diet to further develop the breed’s signature marbling. Wagyu are raised with an emphasis on animal welfare and deliberate breeding, promoting a stress-free lifestyle that enhances the taste.

Marbling in Wagyu beef refers to the fine, white streaks of intramuscular fat that are interwoven throughout the lean muscle of the meat. This fat is not external fat (like the fat cap on a steak). Marbling is the fat distributed within the muscle fibers.

Marbling gives Wagyu its rich, buttery taste. The intramuscular fat softens the meat's texture, resulting in an incredibly tender, melt-in-your-mouth bite. The marbled fat also retains moisture, helping the beef stay juicy and luxurious even at higher temperatures.

Since Wagyu fat has a low melting point, the fat melts on your tongue, delivering a smooth and velvety mouthfeel.

There are four established breeds of Waguy cattle used to create Wagyu beef. Each breed has unique characteristics and is prized for different attributes:

Japanese Black (Kuroge Washu)

The most common and recognizable breed of Wagyu, Kuroge Washu is renowned globally for its exceptional marbling, tenderness, and buttery flavor. Japanese black Wagyu includes famed regional brands like Kobe, Matsusaka, and Ohmi beef.

Japanese Brown or Japanese Red (Akage Washu/Akaushi)

The other main breed of Wagyu, these reddish-brown cattle are known for leaner meat compared to Japanese Black, possessing lighter marbling. Japanese Brown Wagyu is valued for its deep, robust flavor, with a good balance of tenderness and fat. 

Japanese Shorthorn (Nihon Tankaku Washu)

The Japanese Shorthorn Wagyu has a lower fat content compared to other Wagyu breeds, offering leaner meat. This breed has a distinctive beefy taste, ideal for those preferring less fatty Wagyu and is mainly raised in the Tohoku region (northern Honshu). It is rarely found outside of Japan. 

Japanese Polled (Mukaku Washu)

Japanese Polled cattle are the rarest Wagyu breed, representing a very small portion of the Wagyu population. These cows are characterized by their hornless appearance ("polled" cattle). The Japanese polled cow was listed as a critically endangered species in 2007, and as a result, it is extremely uncommon to find them being served as Wagyu beef. 

Full-blood Wagyu refers to Wagyu cattle that have 100% pure Japanese genetics, with no crossbreeding at any point in their lineage. These cattle are direct descendants of Japanese Wagyu breeds and maintain a certified, traceable pedigree. Both the sire (father) and dam (mother) are registered full-blood Wagyu with verified Japanese ancestry.

Full-blood Wagyu typically exhibit the highest levels of intramuscular fat, resulting in unmatched marbling, tenderness, and richness. The herds are often subject to rigorous genetic tracking and documentation to ensure purity.

Outside Japan, full-blood Wagyu are relatively rare. Most Wagyu in the U.S. and Australia are crossbred, though Caroland Farms is proud to serve only 100% full blood Wagyu. 

The difference between full-blood, purebred, and crossbred Wagyu lies in the percentage of Japanese Wagyu genetics and how the cattle were bred. These distinctions affect the beef’s marbling, flavor, and overall quality. Full blood Wagyu is often considered the gold standard for Wagyu beef, delivering the most authentic eating experience outside of Japan.

• Full blood Wagyu: Full blood cattle have 100% Wagyu genetics traceable back to Japan. These cows are never crossbred. Full blood is the most sought-after due to its incredible marbling. 
• Purebred Wagyu: Purebred Wagyu is at least 93.75% Wagyu genetics, typically the result of crossbreeding and backcrossing over generations. Purebred Wagyu is marbled, though not as strikingly as its full blood counterparts. 
• Crossbred  Wagyu: 50% Wagyu genetics, usually crossed with Angus or other breeds. This is the most widely available and cheaper than other types of Wagyu. Though it is richer than conventional beef, it is more similar in texture and structure to non-Wagyu beef.

Outside Japan, full-blood Wagyu are relatively rare. Most Wagyu in the U.S. and Australia are crossbred, though Caroland Farms is proud to serve only 100% full blood Wagyu. 

These labels indicate the level of Wagyu genetics in crossbred cattle:

• F1 = 50% Wagyu
• F2 = 75% Wagyu
• F3 = 87.5% Wagyu

This grading helps customers understand the expected marbling and flavor profile.

Wagyu cattle require longer feeding times, careful genetic selection, and intensive care. Full-blood Wagyu, in particular, comes from a highly controlled and traceable genetic pool, often imported or carefully preserved. These cattle can take 2-3 times as long to raise and finish compared to commercial beef. The marbling, rarity, and craftsmanship behind Wagyu production justify its premium price.

Compared to Angus beef and other popular varieties, Wagyu has higher levels of heart-healthy monounsaturated fats and oleic acid and a better fat-to-protein ratio. These fats are similar to those found in olive oil. Oleic acid has been shown to reduce LDL (“bad”) cholesterol and may increase HDL (“good”) cholesterol.

Wagyu is best cooked quickly over high heat. It requires minimal seasoning and cooks faster due to its high fat content. To get the best results when cooking Wagyu, let the rich marbling shine without overcomplicating it. Wagyu is inherently tender and flavorful, so simplicity and precision make all the difference. The fat renders quickly, so you can use very little oil or butter (or even none at all). 

For example, sear Wagyu steaks quickly over high heat and serve medium-rare for best flavor and tenderness. You can also cook the steaks on the grill over high heat for added smokiness. Many people like to sous vide thicker cuts and finish them off with a quick sear. For wagyu burgers, be careful not to overcook them to preserve their exceptional juiciness. 

If you want to learn more, head over to our blog! It’s full of tips on how to prepare specific Wagyu cuts, how to master different cooking methods, and mouth-watering recipes to maximize your Wagyu experience.

Less is more. A light touch of salt and pepper enhances the natural flavor. Avoid heavy marinades or strong seasonings that mask its delicate taste.

This is a hotly debated topic!

Many chefs believe that tempering meat outside the refrigerator doesn't make a measurable impact on flavor or quality and just adds unnecessary preparation time. Wagyu steak is exceptionally fatty, and if you leave it out too long, you could risk some of that precious fat melting away.

You can bring Wagyu to room temperature if you so choose. Some chefs let the meat rest at room temperature for 20-30 minutes before cooking to help it cook evenly and preserve its texture, arguing that room-temperature steak can reduce the risk of a cold center or overdone exterior.

Ultimately, we recommend experimenting with your preparation tactics and deciding what best suits your cooking style and tastes!

Absolutely. All our Wagyu is flash-frozen and vacuum-sealed to preserve freshness. It can be safely stored for up to 12 months in a deep freezer.

Thaw Wagyu slowly in the refrigerator overnight for optimal texture and quality preservation. Avoid microwave thawing, which can negatively affect the ultimate taste. If you choose to thaw the steak in water, do not use hot water to speed up the process. This can lead to bacterial growth.

Caroland Farms proudly raises 100% full blood Wagyu, all DNA registered with the American Wagyu Association. We use innovative technologies to ensure high-quality genetic purity, including an embryo and AI program, Genomic data, and EPDS.

Our cattle are pasture-raised on Carolina grass pastures and finished on a rigorously developed grain-based diet that promotes intramuscular marbling without compromising animal health or sustainability. We minimize stress through careful handling and comfortable environments, ensuring our Wagyu retains its remarkable marbling, tenderness, and flavor.

Yes, our cattle are raised without growth hormones or routine antibiotics. Animal health and well-being are prioritized through natural, low-stress practices. The rich, fatty texture is achieved through our proprietary feeding program consisting of grass and supplemental grain.

We offer many popular cuts of steak, including Ribeye, Sirloin, Tomahawk, NY Strip, Tenderloin, Flank, Skirt, Hanger, and more. We also offer a wide variety of roasts, like Chuck Roast, London Broil, and Osso Bucco, as well as ribs and brisket. We also sell Wagyu ground beef and Wagyu burger patties, perfect for elevating simple dishes or backyard barbecues.

Yes, we offer specialty cuts like oxtail, marrow bones, and organs like liver, tongue, heart, and suet. These are wonderful for nutrient-rich broths and stocks, exquisite recipes for the adventurous eater, or wholesome natural pet treats.