Wagyu—the Best Beef You’ll Ever Eat

Wagyu (和牛 wa=Japanese, gyu=cow) were originally draft animals used in Japanese agriculture. They were bred for physical endurance, creating more intra-muscular fat (marbling) to provide a readily available energy source. After Japan opened to the West, (in 1868) a variety of imported breeds were crossed with the native wagyu. The result is a unique breed of cattle producing the most unctuous and delicious beef in the world.

Kobe is but one of many types of wagyu, with proponents of each type touting their own specific virtues. Wagyu’s secret is in the marbling. This is meat that literally melts in your mouth. It’s actually healthier than Western beef because the ratio of mono-unsaturated to saturated fat is extremely high. In addition, forty percent of the fat is stearic acid, which has a minimal effect on raising cholesterol. Wagyu also has the highest amount of linoleic acid of any food. Conjugated linoleic acid is an essential fatty acid which has anti-inflammatory properties and helps the body build muscle rather than store fat.

A loin of A5 Miyazaki

Three decades ago a ranch in Nebraska began cross-breeding native American cattle with Japanese wagyu gene stock. Morgan Ranch was the first, and remains the best purveyor of American wagyu--that's where we source our domestic beef. Try the best burger in town, steak bento box, or nightly wagyu specials -- all made with Morgan Ranch wagyu. We also serve ishiyaki nightly—thin medallions of strip loin you cook yourself on a 600 degree hot stone. Choose from pure Japanese Miyazaki A5 -- so well marbled it melts in your mouth like butter, Morgan Ranch strip loin -- better than any American beef you've ever tried, or half-and-half—so you can judge the winner of the wagyu war for yourself!

ishiyaki at izanami: Morgan Ranch wagyu (red medallions on left) & Miyazaki wagyu (well-marbled medallions on right)

 

Each A5 loin is authenticated. Your cow’s birth certificate can be brought to your table. For an experience you won’t find many places outside Japan, come to izanami for wagyu tonight.

Your cow's birth certificate--circled is his name, bottom left is his nose print