Understanding of wagyu beef through the mainstream consciousness is woefully limited. Though most understand it to be an expensive meat from Japan, not many have had the pleasure of experiencing it for themselves. Rumors about its rich flavor profile and immaculate taste have spread further and wider than the meat itself has. It has become yet another hallmark of how the other half lives, with American variations cropping up to compete in an already inaccessible market. It was under these circumstances that Wagyu Haus ,an online wholesale vendor, made its way onto the scene. Peter Dong, Wagyu Haus’ founder, has agreed with us to talk about wagyu’s growing appeal and how he plans to bridge the disparity between consumer interest and consumer accessibility.

In 2019, the wagyu (literally translating to “Japanese cow”) industry experienced an incredible demand in Asia. The industry originally took off during the late 19th century and has been passed down as a generational occupation throughout numerous families in Japan. Cows are herded in closely observed, stress-free environments to ensure that they live out their best lives. “To get that perfect quality that wagyu beef is known for, the cows are treated like royalty,” says Peter Dong. “They live in beautiful mountain terrains and sometimes even receive massages to help keep them relaxed.”

Wagyu Haus has come together with farmers from the Kagoshima and Hokkaido prefectures to bring this elusive premium meat closer to American consumers. Wagyu Haus’ first collection of authentic A5 Japanese wagyu made its debut in April after a fine-toothed selection process. Each cut of beef has a Beef Marbling Score, or BMS, of 10-12, making it just as high-quality as it is mouthwatering. BMS is determined by independent, expert assessors who base each score off of the ribeye muscle of each cow. From there, they closely scrutinize the quantity, distribution, and texture of the visible fat flecks.

But wagyu beef isn’t just delicious, it’s good for you too. The unique marbling on the beef contains higher proportions of monounsaturated fatty acid and key amino acids such as omega-3 and omega-6. These are notable because they help promote better cardiovascular health with a wide range of benefits from regulating blood sugar, helping lower cholesterol, and curbing larger health risks. Restaurants and other distributors can choose from four expertly cut styles of wagyu to present to their clientele, and with Wagyu Haus making steps towards increasing availability of this delicacy, everyday consumers will now have a chance to experience these benefits for themselves. There’s no barrier to entry; you don’t have to be a five star chef to gain these benefits as it can be easily cooked from home.

“We want to become the market leader in wagyu,” says Peter Dong. “And to become a reliable and trusted source, we’re providing more exposure and availability to restaurants, butcher shops, and other meat retailers for an unrivaled culinary experience.”

Wagyu Haus’ website is a doorway to this world of premium meat. Not only does it showcase its selection, it provides more background and understanding about wagyu beef. Bringing more knowledge to the product will allow the wagyu and premium meat industry to grow. With this product launch, authentic Japanese wagyu can now be delivered directly to more kitchens to be enjoyed with friends and family, allowing more people to access this once elusive product. This philosophy adds new ambition and is represented by the delicious and high-quality cuts of wagyu presented.To learn about Wagyu Haus and its mission to bring accessibility to the U.S. market, please visit its website at https://wagyuhaus.com/.