Pure Wagyu Beef Filet Mignon Steak

Each shipment will arrive in a recyclable box lined with biodegradable insulated foam and packed with dry ice. Inside the box, your meat will arrive frozen or partially frozen, individually sealed, in air-tight packaging.

Cross Creek Ranch Premium Meats ships orders within 24 hours of receiving order, or on a specific date if requested. Packages are shipped via 2 Day Air Monday through Wednesday with arrival days being Thursday, Friday, and Saturday. You will receive a tracking number when your package is shipped.

Traditionally, Wagyu has been known for its intramuscular fat (or "inside the muscle fat"), also known as "IMF". The fat in beef naturally contains Monounsaturated Fatty Acids (MUFA) and Saturated Fatty Acids (SFA). However, Wagyu Beef IMF contains up to 20% more MUFA than other cattle breeds. More specifically, Wagyu contains a lot of monounsaturated Omega-9 Fatty Acids, also known as "Oleic Acid".

Researchers have shown that dietary oleic acid can reduce the levels of low-density lipoprotein (LDL) blood cholesterol and possibly increase the levels of high-density lipoprotein (HDL) blood cholesterol. Those who have heart disease and stroke are commonly concerned with LDL cholesterol, which is the "bad" cholesterol. In the presence of HDL, the body can eliminate cholesterol from the blood. It absorbs cholesterol and carries it to the liver. In addition to weight loss, HDL is associated with lowered inflammation and a reduced risk of cardiovascular disease.

The fatty acids Omega-3 and Omega-6 in Wagyu Beef are also important for overall health and must be obtained through food since the human body cannot make them. Healthy dietary fats, such as omega-3 fatty acids and omega-6 fatty acids, can help to prevent illnesses like heart disease, high blood pressure, arthritis, depression, and Alzheimer's disease. In fact, Wagyu cows are considered healthier to eat than wild salmon because of their unique intramuscular fat!

Definitely!

Technically, "Wagyu" means "Japanese Cow" and refers to four types of indigenous cattle native to Japan. However, when people refer to "Wagyu", they're in fact talking about the Japanese Black breed which has unsurpassed fat marbling and is often referred to as "Kuroge Washu".

According to the level of Kuroge Washu genetics and the location in which they were raised, Wagyu can be graded all the way from most auspicious to least auspicious.

1. "Kobe Beef" and "Kobe Wagyu" are both names for the most prestigious of all Wagyu cattle. Japan's Hyogo Prefecture is home to the cows, which are reared under strict regulations and subject to growth and harvest regulations. Their genetic makeup is 100% Kuroge Washu. Kobe beef, if not imported from this little area of Japan and not documented, is not real "Kobe beef".
2. The term "Full Blood Wagyu" refers to cattle that are genetically identical to Kobe Beef (100% genetically Kuroge Washu), but can be raised and harvested anywhere in Japan (or the world) and under less stringent regulations. Documentation of Wagyu genetic heritage is necessary for Full Blood Wagyu.
3. Cross-bred cattle that are at least 93.75% Kuroge Washu are considered Purebred Wagyu. Cattle from these breeds are not regulated by any organization, but their meat is on par with Full Blood Wagyu. Documentation is usually not available for these cattle.
4. The terms "American Wagyu" and "Australian Wagyu" refer to cattle raised in the United States (or Australia) with as little as 46% Kuroge Washu genetics. American Wagyu beef is known for its bold flavor and slightly more robust texture. Within these cross-bred cattle, there are grades that indicate how much Wagyu DNA they have. The number varies from "F1" (least) to "F4" (most).