For a truly memorable tenderloin steak dinner, it’s critical to start with beef of the highest quality. The buttery texture and delicious mild flavor of American Wagyu make it a staple in the fine dining world and a sought-after commodity for chefs and home cooks alike.
Largely, its cult-following has been amassed around marbling. American Wagyu cattle produce meat that features gorgeous marbling distributed throughout the meat. This gentle marbling is what satiates your palette and provides the buttery texture that melts in your mouth. In normal American cattle, the fat isn’t marbled but swirled throughout the meat in thicker, fuller veins.
The marbling of Wagyu cattle is so rich that Japan has a more extensive grading scale to assess their meat—it’s known as the Beef Marbling Standard (BMS) and rates meats from 3 to 12, with 12 being intensively marbled. On Japan’s rating scale, a USDA Prime steak comes in at just a 5.
According to Food & Wine, “Because Japanese beef is so intensely marbled, both Japanese and American Wagyu are literally off the charts on USDA’s marbling rating system.” This more extensive rating system is why Wagyu producers in the U.S. tend to utilize the Japanese scale to better convey the intense marbling and melt-in-your-mouth feel that American Wagyu provides.
In addition to marbling and pure taste satisfaction, Wagyu has been shown to be a healthier beef option. According to the American Wagyu Association, “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.”
There are many things that contribute to the Wagyu beef following, even the aroma of Wagyu is uncommon and has been likened to coconut. If you have a chance to try an American Wagyu tenderloin steak, seize it, this meat is truly unique and has to be experienced to grasp the flavor fully.
About Snake River Farms
Snake River Farms is a family-owned beef business committed to total quality, sustainability, and the well-being of their animals. Founded in 1968, Snake River Farms has spent 50 years creating a company that is involved in every step of beef production, from start to finish. Their experience ensures that your meat is the best quality and most delicious. They feature superb cuts from American Wagyu, Kurobuta pork, dry-aged beef, and Northwest Beef, plus everything you need to display your BBQ prowess.