FAQs
What does wagyu mean?
'WAGYU' refers to all Japanese beef cattle, where 'Wa' means Japanese and 'gyu' means cow. Their meat is known for their buttery soft tenderness and excellent flavor. We have selected the finest genetics from our herd of Angus and Wagyu cattle, for an American original.
Why buy from us?
Buying beef directly from TR Cattle Co. means that you are buying an animal bred, born and raised in the Texas Panhandle. We have proven genetics and provenance. We also dry age our beef for 28-35 days. Many of the mass-produced beef manufacturers only hang their beef for 48 hours! This means that our beef is more flavorful and tender, and cut by a respected USDA inspected small-batch processor, one carcass at a time with excellent quality controls in place.
Wagyu quality difference
Due to the selective breeding to store more intramuscular fats (IMF), the Wagyu breed produces a superior cut of beef compared to other breeds. When it comes to beef quality, more intramuscular fat means more marbling - resulting in higher carcass grading. The majority of Wagyu carcasses grade as prime. And, in fact, they often times grade above prime - meaning the USDA scale doesn't formally account for such highly marbled beef.
Buying options: full, half, quarter & Cuts
When you buy from TR Cattle Co., you are buying a share of the animal. We can process your portion anyway you would like. We offer our cattle in full, half, quarter and by the cut. We personally deliver the cattle to the processor where they weigh the animal's carcass, which is how we calculate the final price. Our boxed beef or freezer weight is typically 37-42% of the animal’s live weight at process.
Health benefits
Wagyu has a higher percentage of monounsaturated fat and low cholesterol content, making it the healthiest beef available. Highly marbled beef not only has a different flavor profile, but also contains valuable omega-3 and omega-6 fatty acids. 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.
