Wagyu means black cow in Japanese.
The Wagyu breed was selected by the Japanese for their physical endurance but yielded an accidental benefit.
As the animals were selected over hundreds of years, extraordinary amounts of intramuscular fat developed to support their strenuous physical activity. In premium steaks, intramuscular fat means marbling and marbling means flavor. This is one of the factors that makes Wagyu steaks so incredibly wonderful.
The second attribute of Wagyu is the lower melting point of the intramuscular fat. These traits combined makes for unique and delectable eating experience.
The breed made its way from Japan to America in the 1970s. Since then, Wagyu has slowly gained favor in America’s spotlight, and continues to do so one tasteful bite at a time. Here at KC Cattle Company, we pride ourselves on selecting cows from the most established Wagyu breeders in the country. Each steak we sell is visually inspected for signs of unsatisfactory characteristics or lack of marbling.
If you have not had the chance to try Wagyu, KC Cattle Company urges you to do yourself a favor and place an order today.
When you think about top quality beef, one thing always comes to mind~ WAGYU Beef! KC Cattle Co. provides the freshest, top quality beef that literally melts in your mouth, with a buttery, yet delicate culinary experience you definitely have to try for yourself!
Wagyu Ground Beef
The beliefs of KC Cattle Company are grounded upon the experiences of its owner.
As a former member of 1st Ranger Battalion, Patrick looks to bring the lessons learned through sweat, blood, and hardship during his time in the military to his practices in agriculture. Specifically, he looks to raise quality beef for the very same people and communities he once served as a Ranger.