Why Wagyu?

Canadians, and especially Albertans, take pride in our premium beef production.  Worldwide, Alberta beef is renowned for its taste and quality. So what could possibly make Alberta beef, specifically Angus, better? 

Introducing Wagyu. This beef originates in Japan, and is translated directly to “cow” in English. Our Wagyu is a breed called Akaushi (pronounced "aka-oo-she") that crosses exceptionally well with red Angus.

The key difference between Wagyu and traditional European or North  American breeds: the fat. Wagyu beef is heavily marbled intramuscularly, meaning the fat  is dispersed throughout the meat. Traditional beef fat deposits on the outside of the meat, leaving you with the large unappetizing "fat cap" on the edge of your steak. This Wagyu intramuscular fat means a much more tender, juicy steak for your  enjoyment. 

Before you go running from “fat”,  a key difference between Legacy North Red Wagyu and conventional beef is that the fat in our Wagyu beef is high in oleic and linoleic acids, which are  omega-3 and -6 fatty acids (like those in olive oil). Due to a breed-exclusive enzyme (Delta-9-desaturase), Red Wagyu beef is genetically predisposed to break down stearic acid (saturated fat) and convert it to oleic acid (monounsaturated omega-9 fatty acid), which develops as high amounts of Intramuscular marbling. These acids give  the beef a rich, buttery flavor and are full of heart-healthy benefits,  such as lowering cholesterol*. 

Long story short: you and your heart can feel good about eating this beef. 

*if you have heart concerns or  conditions and have been advised to avoid red meat by your physician,  please consult with them before consumption.