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wagyu market meats kitsilano

What are Wagyu?

We are one of the exclusive retailers of pure-bred Wagyu beef, not just in Canada, but in the world. In fact, our Master Kobe product line that we carry is only available to the finest of fine dining establishments around the world – by invitation only. We are on their hand selected list of retailers, and are proud of it! Master Kobe’s Wagyu beef grades out between 10-12, which is the highest grade achievable as per the strict Japanese grading scale. Here’s a little more information on the breed that makes this beef such a true delicacy!

What are Wagyu?

The word means Japanese cattle and the exact translation is :
Wa = Japanese, and, Gyu = Cattle.

Wagyu are black cattle similar to Angus except that they are horned and are much lighter in the rump and legs than Angus. Mature bulls can weigh over 900kg.

Wagyu were originally developed as draft animals and because of the varying terrain of Japan different conformations began to emerge with 3 predominant bloodlines. Kedaka, Fujiyoshi & Tajiri. Wagyu from mountainous regions tended to be smaller and more nimble and suited to dragging carts along steep mountain trails. Tajiri fitted this category.

In the last 50 years the Wagyu breeders in Japan have conducted extensive progeny testing to improve the carcase genetics of their cattle.

Today they are using modern genetics evaluation techniques and showing strong upward genetic trends for marbling and carcase yield in their cattle.

Wagyu meat is widely renowned for its “melt in your mouth” texture and flavour. This derives from the extreme marbling and unique combination of lipids achieved within Wagyu meat which melts when cooked providing softness and flavour.

“More healthy, tasty fat”
“Less waste fat”

Wagyu beef, in University tests, has shown itself to be healthier than traditional beef. Wagyu beef has a lower ratio of saturated to unsaturated fatty acids in the intra muscular fat (commonly known as marbling) – the taste fat. Pure Wagyu steers have lower selvedge fat levels at the same carcase end-point – less waste fat = better yield %.