the wagyu difference
About the breed
'WAGYU' refers to all Japanese beef cattle, where 'Wa' means Japanese and 'gyu' means cow.
Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance. This selection favored animals with more intra-muscular fat cells – ‘marbling.'
Due to the selective breeding to store more intramuscular fats, the Wagyu breed produces a superior cut of beef compared to other breeds. When it comes to beef quality, more intramuscular fat means more marbling - resulting in higher carcass grading. The majority of Wagyu carcasses grade as prime. And, in fact, they often times grade above prime - meaning the USDA scale doesn't formally account for such highly marbled beef.
With one bite of Wagyu beef, you will be hooked! It will be the most tender, flavorful, and rich yet balanced cut of beef you have ever tasted!
Wagyu: the avocado of beef!
Wagyu beef may not be a "healthy fat," but the fat contained within the highly marbled beef is considered to be a "healthier fat."
Health experts have discovered the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef, and the saturated fat contained in Wagyu is different. Forty percent is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels. The profile of marbled Wagyu beef is more beneficial and healthier to human health.
Wagyu is also higher in a type of fatty acid called conjugated linoleic acid (CLA). Wagyu beef contain the highest amount of CLA per gram of any foodstuff – about 30% more than other beef breeds – due to higher linoleic acid levels. Foods that are naturally high in CLA have fewer negative health effects.
The Double G Experience
No hormones. No subtherapeutic antibiotics. No commercial feedlots. Dry aged 21-28 Days.
Our cattle are raised on pasture and finished on a custom feed blend specially formulated to enhance the superior qualities of the Wagyu breed.
From the day our calves hit the ground to the day they are taken to the processor, our cattle never leave our sight or supervision.
Our cattle are fed out and finished right here on our ranch unlike many operations that ship cattle to commercial feedlots to be finished. Our cattle are even fed hay that is cut and baled by us.
Although some beef producers only age their steaks, we dry age the entire carcass for 21-28 days. Every cut of meat comes in a vacuum-sealed package with a label.
When you purchase beef from Double G Wagyu, you are buying a premium product developed through an exclusive process for the sophisticated end consumer.
Please contact us for specific requests. As a boutique producer, we are flexible and willing to customize orders. Just ask!