‘Wagyu’ refers to all Japanese beef cattle, where ‘Wa’ means Japanese and ‘gyu’ means cow. We cross our Wagyu bulls with the best American Black Angus cows in the country to result in highly marbled meat with the beefy Angus flavor we all know and love.
For years the American public has been told that all fat is bad, but we are here to tell you that our fat is good. That’s because Wagyu is intensely marbled with softer fat, it has higher percentages of monounsaturated fats, omega-3 and omega-6 fatty acids, and is lower in cholesterol than commodity beef. Meaning that our Wagyu is not only rich in taste and tenderness, but it is perfectly suitable for a well-balanced and healthy diet.
This marbling is what sets wagyu beef apart from all others. The white flecks of marbled fat melt during the cooking process, resulting in incredible flavor and tenderness. At A Bar N Ranch, we grade our marbling on a Beef Marble Score (BMS) in the ribeye muscle at the cut surface between the 12th and 13th ribs. Platinum, our highest level, has a BMS of 9 and up while our Gold level ranges from 6 to 8 points.