Wagyu Frequently Asked Questions
Wagyu FAQs
What is Wagyu?
Wagyu is a breed of cattle from Japan known for its ability to marble intensely, providing a tender, flavorful, juicy steak. Whereas Angus cattle put fat on their backs, Wagyu put fat into their muscles. Full blood Wagyu comes with a premium and is usually reserved for special dining experiences.
What is American Wagyu?
American Wagyu is full-blooded Wagyu crossed with any other breed of cattle. It has to be at least 50% Wagyu to qualify as American Wagyu. At Daona Farm, we cross Holstein with Wagyu.
American Wagyu is becoming more widely available and is set at a price to be enjoyed often.
What’s different about Wagyu compared to other beef?
The intramuscular marbling, those tiny flecks of fat dispersed throughout the meat, sets this breed apart from any other. When raised with proper care, this beef becomes the most flavorful and juicy meat for any dining experience.
What does American Wagyu taste like?
The taste of Wagyu beef is unlike any other. It’s deep rich, buttery, flavorful meat is satisfying and delicious. Many describe it as umami rich, which is one of the five elements of taste among sweet, sour, bitter, and salty. Umami means “essence of deliciousness” in Japanese and its taste is often described as the meaty, savory deliciousness that deepens flavor.
How do I cook American Wagyu beef?
Wagyu beef has more unsaturated fat than any other breed of beef. This fat actually has a lower melting point and because of that, it almost melts in your mouth. If you hold a piece of raw meat in your hand the fat will actually melt by the heat of your hand. Because of the lower melting point of this fat, we recommend cooking steaks medium rare to medium. If you over cook your steaks they will be dry and less tasty. Always remember to let your steaks rest for 5 to 10 minutes before cutting. Prepare Wagyu beef the same way you would cook any other type of beef.
What genetic qualities does Daona Farm look for?
We focus on calving ease so the heifer will have an easy birth. Also we wanted large rib eye area, tenderness and marbling. By using top quality carcass data we chose Kedaka and Tajima blood lines.
Do you have full blood Wagyu available?
Yes, we have begun harvesting both full blood and three-quarter full blood Wagyu. Please contact us for details and pricing information.
How do you raise your beef?
All Wagyu and percentage Wagyu benefit from a grass and grain fed diet. They tend to marble better in a low stress environment. Our herd has pasture access, plenty of feed and fresh water. We don’t use any hormones or antibiotics.
Where can I buy your beef?
Our farm store is located at 1079 School Street, Shoreham, Vermont. Here you can browse our current selection of cuts. Please contact us in advance to schedule appointment.
Daona Farm American Wagyu Beef is also available at select local farm stands and businesses including Red Sky Farm // Shiretown Marketplace // Greg’s Meat Market // Douglas Orchard
What does Daona mean?
The farm name is a compound of Davis and Leona, the middle names of Harris and Lauretta Brisson, our beloved parents.