New Projects
Wagyu- Our Newest Project
Here at Glen Eyrie farm we are always trying to improve our livestock and pastures. In an attempt to take our beef quality to another level we have decided to embark upon raising Wagyu cattle along with our current herd of Galloway cattle.
Wagyu are probably the best quality beef available in the world. What makes the meat so fantastic is the genetic profile of the Wagyu animals. Their meat is so well marbled and tasty that it is graded above Prime. No other beef animal can claim that distinction. Crossing Wagyu bulls with Galloway cows results in a cow with very fine marbling and meat that is extremely tasty. We are planning on doing that breeding plan with our Galloway cows this fall as well as raising purebred Wagyu.
We are excited about this new endeavor and will keep you all posted as we move ahead with our breeding plans.
Below is what the American Wagyu Association says about the breed:
Wagyu beef is arguably the best and most expensive beef money can buy BUT, it takes a lot of effort to produce that serving which contains the high level of marbling, flavor and tenderness that one expects if sitting composed at the top of the beef world.
Whether it is 100% Wagyu, high percent Wagyu or Wagyu influenced beef, its greatest gift to the American beef herd for improving meat quality across all grades. Through careful selection of genetics and feeding, a Wagyu producer can potentially present a product that for those red meat connoisseurs (be it a fine dining consumer, weekend BBQ fan, executive chef, restaurateur, café owner, caterer or purveyor), the benefits that this beef can offer, across all cuts and quality grade, is highly desirable.
Wagyu beef really does takes red meat to a whole new level that is beyond prime!
In Japan there are four breeds that are considered Wagyu and those are the Japanese Black (the predominant Wagyu exported to the U.S), Japanese Brown (In the U.S. referred to as Red Wagyu), Japanese Polled and Japanese Shorthorn. There are no Japanese Polled or Shorthorns being bred outside Japan. Wagyu strains were isolated according to prefecture (state) and breeds imported for crossing were not the same in each prefecture.
WAGYU Breed History in USA
Wagyu cattle were first imported in 1975 when two black and two red bulls were imported Morris Whitney. In 1989 the Japanese began to reduce their tariffs on imported beef and that encouraged U.S. producers to produce a high quality product for Japan. In the 1990’s there were several importations of quality Wagyu. Most were black, but a few were Red Wagyu. These cattle have the greatest influence on the U.S. herd and those in many other countries.
Most US production was exported to Japan until 2003 when BSE was discovered and Japan and other countries stopped the import of beef for the U.S. However, chefs and others in the U.S. were aware of the superior eating quality of Wagyu and the domestic market then and now utilize much of the U.S. production.
WAGYU Beef — Delicious and Healthy
The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivalled eating experience. That is why Wagyu beef is finding its way into the repertoires of Gourmet cooks and fine restaurants across the US.
Not only is it a gastronomic delight, but it’s healthy for you too. 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. (Courtesy of the American Wagyu Association)