When it comes to premium beef, few names evoke as much intrigue and fascination as Wagyu. Renowned for its unparalleled marbling, tenderness, and exquisite flavor profile, Wagyu has captured the hearts (and taste buds) of food enthusiasts worldwide. At Provenir, we believe in not only delivering exceptional quality but also empowering our customers with knowledge. Today, let’s delve into the secrets of Wagyu beef, uncovering what makes this delicacy so extraordinary.

What is Wagyu?

Wagyu, which translates to “Wa” =Japanese “gyu” = cow, refers to several Japanese cattle breeds renowned for their genetic predisposition to produce beef with high marbling. The most famous of these breeds are the Japanese Black, Japanese Brown (also known as Red Wagyu or Akaushi), Japanese Polled, and Japanese Shorthorn. These cattle are raised with meticulous care, often on small farms in Japan where they are fed a specialized diet and given massages to ensure the meat’s exceptional tenderness.

Authentic Wagyu vs. Imitations

Authentic Japanese Wagyu is a product of centuries of careful breeding and husbandry practices in Japan. The hallmark of genuine Wagyu is its intricate marbling, which gives the meat its signature melt-in-your-mouth texture and rich umami flavor. However, not all beef labeled as “Wagyu” is the real deal.
In recent years, the term “Wagyu” has been used more broadly, sometimes to describe crossbred cattle – often referred to as a “F1 Wagyu”. While these may still produce high-quality marbled beef, they lack the consistency and distinct genetics of Full Blood Wagyu. At Provenir, we prioritize transparency, sourcing only from reputable farms and ensuring our Wagyu is the genuine article.

Nose Print of Individual Cows

An intriguing aspect of Wagyu production is the use of nose prints to identify individual cows. Much like human fingerprints, each cow has a unique nose print that can be used for identification purposes. This attention to detail reflects the meticulous approach taken by Wagyu farmers to track and maintain the lineage and health of their herds.

Genetics and Marbling

The exceptional marbling of Wagyu beef is a result of unique genetic traits. Wagyu cattle have a higher percentage of intramuscular fat (known as marbling fat) due to specific genes that promote fat cell development. The emphasis on marbling is not just for aesthetics; it also contributes to the beef’s tenderness, juiciness, and flavor intensity. The marbling is recorded as a MB score – with MB1 having little to no marbling and MB 9+ being the highest marbling score. The score is influence by genetic pre-disposition and the diet of the animal. To achieve a score above MB7, significant grain needs to be fed to the animal. At Provenir, we are all about grass-fed grass-finished, so as you would expect – our Wagyu is grass-finished with a MB4+ score. Whilst not as high as Wagyu marbling can go – we think grass-finished Wagyu is the best of both worlds – the wonderful flavour of grass-finished beef with the incredible texture and tenderness of Wagyu.  

Exciting News from Provenir

At Provenir, we’re passionate about offering the finest ethically-processed meats, and we’re thrilled to announce our new released Wagyu pack! The Wagyu Pack is the Best of the Best including all the premium cuts and our crowd pleasing gourmet sausages and hamburgers.

Provenance, traceability and on farm, that’s what Provenir is all about