Wagyu Meat Grading

Wagyu beef can take the meaning of juicy & extra-marbled to a whole new level!

Deliciousness of Japanese black beef consists of the following factors: the taste and flavor that spread out in the mouth, and the smooth texture. Amino acids, including glutamic acid of meat, and the broth which contains inosine acid causes us sense the savoriness, and a lot of oleic acid which is a component of flavor is also much contained in WAGYU. Therefore, “Japanese black beef” is different from other species of cattle, but has a special deliciousness of its own. Read more

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Woodview Wagyu Sale 27 April 2017