DISCOVER THE DIFFERENCE
Why Wagyu is Worth It
Because you deserve beef that doesn't compromise on taste, texture, or integrity.
WHAT IS WAGYU?
The Pinnacle of
Beef Quality
Wagyu represents centuries of selective breeding and meticulous care, resulting in beef that's renowned worldwide for its exceptional marbling, buttery texture, and rich savory flavor. The term "Wagyu" literally means "Japanese cow," and these cattle are raised using traditional methods that prioritize animal welfare and stress-free environments.
What sets Wagyu apart is its extraordinary intramuscular fat distribution, creating the signature marbling that melts at body temperature. This results in an incredibly tender, flavorful experience that's unlike any other beef. At Mitsurin, we honor these traditions while bringing authentic Wagyu excellence to Texas.
WHAT IS WAGYU?
The Pinnacle of
Beef Quality
Wagyu represents centuries of selective breeding and meticulous care, resulting in beef that's renowned worldwide for its exceptional marbling, buttery texture, and rich savory flavor. The term "Wagyu" literally means "Japanese cow," and these cattle are raised using traditional methods that prioritize animal welfare and stress-free environments.
What sets Wagyu apart is its extraordinary intramuscular fat distribution, creating the signature marbling that melts at body temperature. This results in an incredibly tender, flavorful experience that's unlike any other beef. At Mitsurin, we honor these traditions while bringing authentic Wagyu excellence to Texas.
THE WAGYU DIFFERENCE
What Makes Wagyu Special?
- Exceptional Marbling: Intricate fat distribution creates unparalleled tenderness and rich, buttery flavor that melts in your mouth.
- Pure Japanese Genetics: Our cattle descend from authentic Japanese bloodlines, ensuring the highest quality and traditional characteristics.
- Premium Care & Feeding: Stress-free environment with carefully crafted diet produces superior meat quality and optimal flavor development.
HEALTH BENEFITS
Rich in Good Fats
Wagyu beef isn't just rich in flavor—it's also rich in good fats. Thanks to its high oleic acid content1, the same heart-healthy fat found in olive oil, Wagyu stands as the superior choice for health-conscious beef enthusiasts.
The unique marbling pattern in Wagyu creates an exceptional nutritional profile. Research published in the Journal of Animal Science and Meat Scienceshows that Wagyu contains higher levels of conjugated linoleic acid (CLA)2 and beneficial fatty acids with anti-inflammatory properties. Additionally, studies demonstrate that Wagyu beef has 40-50% higher monounsaturated fat content3 and superior omega fatty acid ratios compared to conventional beef.
When you choose Wagyu, you're not just indulging in extraordinary taste—you're making a choice that aligns with a more health-conscious approach to premium dining.
Higher in Monounsaturated Fats
Lower in Saturated Fats
Scientific References:
1 Kazala, E.C., et al. (1999). Relationship of fatty acid composition to intramuscular fat content in beef from crossbred Wagyu cattle. Journal of Animal Science, 77(7), 1717-1725.
2 Mir, P.S., et al. (2002). Growth, carcass characteristics, muscle conjugated linoleic acid (CLA) content and response to intravenous glucose challenge in high percentage Wagyu. Journal of Animal Science, 80(11), 2996-3004.
3 Gotoh, T., Joo, S.T. (2016). Characteristics and health benefit of highly marbled Wagyu and Hanwoo beef. Korean Journal for Food Science of Animal Resources, 36(6), 709-718.
HEALTH BENEFITS
Rich in Good Fats
Wagyu beef isn't just rich in flavor—it's also rich in good fats. Thanks to its high oleic acid content1, the same heart-healthy fat found in olive oil, Wagyu stands as the superior choice for health-conscious beef enthusiasts.
The unique marbling pattern in Wagyu creates an exceptional nutritional profile. Research published in the Journal of Animal Science and Meat Scienceshows that Wagyu contains higher levels of conjugated linoleic acid (CLA)2 and beneficial fatty acids with anti-inflammatory properties. Additionally, studies demonstrate that Wagyu beef has 40-50% higher monounsaturated fat content3 and superior omega fatty acid ratios compared to conventional beef.
When you choose Wagyu, you're not just indulging in extraordinary taste—you're making a choice that aligns with a more health-conscious approach to premium dining.
Higher in Monounsaturated Fats
Lower in Saturated Fats
Scientific References:
1 Kazala, E.C., et al. (1999). Relationship of fatty acid composition to intramuscular fat content in beef from crossbred Wagyu cattle. Journal of Animal Science, 77(7), 1717-1725.
2 Mir, P.S., et al. (2002). Growth, carcass characteristics, muscle conjugated linoleic acid (CLA) content and response to intravenous glucose challenge in high percentage Wagyu. Journal of Animal Science, 80(11), 2996-3004.
3 Gotoh, T., Joo, S.T. (2016). Characteristics and health benefit of highly marbled Wagyu and Hanwoo beef. Korean Journal for Food Science of Animal Resources, 36(6), 709-718.
"It can be part of a balanced diet that supports heart health, without sacrificing taste. With its melt-in-your-mouth texture and unmatched flavor, Wagyu offers a luxurious experience with a nutritional edge."
USDA GRADING
Beyond Prime
The USDA grades beef based on quality and yield, with the most common quality grades being Prime, Choice, and Select. But Wagyu cattle are genetically predisposed to develop intense marbling—those rich, buttery streaks of fat within the muscle that melt into rich, buttery flavor.
Marbling Quality Comparison
*Quality score based on marbling intensity and genetic predisposition
Source: USDA Beef Grading Standards & American Wagyu Association
Why Wagyu Stands Apart
Legendary Genetics
Centuries of selective breeding have created cattle with extraordinary marbling genes, producing beef that consistently surpasses Prime grade standards with unmatched tenderness and depth of flavor.
Exceptional Marbling
Intricate networks of buttery fat are woven throughout the muscle, creating the signature melt-in-your-mouth texture that transforms every bite into a luxurious dining experience.
Unrivaled Quality
Wagyu consistently achieves marbling scores that transcend traditional grading systems, setting a new standard for what premium beef can be—a category unto itself.
THE FINEST BEEF IN THE WORLD
Experience the difference that centuries of breeding excellence makes
AMERICAN WAGYU
Is it Really Wagyu?
YES!
Wagyu cattle were first imported into the United States in 1975. In 1990 Japan declared Wagyu a national living treasure and banned any further exports. The Mitsurin lineage can be traced back to the Japanese cattle imported prior to the ban.
- 100% Full-Blooded Japanese Genetics at Mitsurin Wagyu
- Pasture-Raised in Hondo, Texas with precision and care
- No Hormones or Antibiotics — Pure, natural beef
- Grain-Finished for Optimal Marbling and flavor development
AMERICAN WAGYU
Is it Really Wagyu?
YES!
Wagyu cattle were first imported into the United States in 1975. In 1990 Japan declared Wagyu a national living treasure and banned any further exports. The Mitsurin lineage can be traced back to the Japanese cattle imported prior to the ban.
- 100% Full-Blooded Japanese Genetics at Mitsurin Wagyu
- Pasture-Raised in Hondo, Texas with precision and care
- No Hormones or Antibiotics — Pure, natural beef
- Grain-Finished for Optimal Marbling and flavor development
THE WAGYU EXPERIENCE
What to Expect with Every Bite
Buttery Texture
The intense marbling creates a melt-in-your-mouth sensation unlike any other beef.
Experience the Difference with Wagyu
Elevate every meal with unmatched tenderness, rich marbling, and unforgettable flavor.
Learn More About Wagyu