Wagyu
What is Wagyu?
Wagyu (和牛), meaning "Japanese cow", is a high-quality beef from specific Japanese cattle breeds known for intense intramuscular fat (marbling), creating a tender, buttery texture and rich umami flavor.
In a market where “wagyu” is often seen as a rare indulgence, MTC Wagyu is taking a different path. Rather than treating it as a special-occasion luxury, Mutual Trading is positioning wagyu as a dependable category for consistent, everyday use in professional kitchens.
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Delicate Marbling
- Wagyu have a unique fat distribution, characterized by marbling with fine threads of fats layered into the lean meat.Aromatic and Sweet Flavor
- Wagyu fat contains high levels of Oleic acid, which renders a pleasantly sweet coconut flavor and aromas. Oleic acid comprise the majority of olive oil.Meltable Texture in Your Mouth
- Because of containing high levels of Oleic acid, Wagyu fat melting is at low 59 F to 77F, which is lower than an average body temperature, thus literally “melts-in-your-mouth” with juicy and umami flavor. That is why you can taste raw-wagyu sushi.(regular American beef fat melting point is at 110F to 115F)
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The grading system goes from A to C with each grade having a level of 1–5. It is managed by the JMGA (Japanese Meat Grading Association). The letter (A, B, C) grade means how much usable meat the carcass has, and the number level (1–5) means how high the marbling on the meat is.
This means while a restaurant or store might market a cut of meat as Wagyu it might be B4 Wagyu, not the coveted A5. Japanese A5 Wagyu is the most premium and expensive cut of meat currently on the market.
It is legendary among beef lovers for its high amount of marbling and heavy flavors.
Kagoshima Wagyu
Kagoshima is Japan’s leading source of wagyu, raising about 20% of the country’s Japanese Black cattle. The region’s favorable environment, ample sunlight and a rich natural setting, supports ideal cattle development, resulting in beef known for being tender, full-bodied, and a well-balanced marbling.
Miyazaki Wagyu
Miyazaki ranks as the second-largest producer of Japanese Black cattle and has earned gold medals at the Wagyu Olympics for three consecutive competitions, marking 15 years of award-winning beef. Raised amid mountains and dense forests that dominate the landscape, the cattle yield beef with a deep red hue, refined marbling, and a naturally rich, well-rounded flavor.
