Wagyu beef in the USA is highly regarded for its exceptional quality, driven by a combination of Japanese genetics, American farming practices, and consumer demand for premium beef.
Here’s why it stands out:
- Marbling
- Fat Quality
- Tenderness
- Flavor
- Breeding and Crossbreeding
- American Rearing Practices
- Accessibility and Variety
- Grading and Standards
The combination of Japanese genetics with American scale and innovation results in a premium product that’s luxurious yet more accessible than imported Japanese Wagyu.
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