4B Meats F1 Wagyu beef is dry-aged for at least 21 days which promotes connective tissue and muscle fiber breakdown resulting in a more tender cut of beef. The flavor is more robust due to the natural changes in enzymes and bacteria and oxidation of the fat.
All-natural, grain-fed, Black Wagyu beef composition is quite different than that of commercial American beef alone, producing meat that is healthier for consumers. Because Wagyu cattle free of growth hormones are fed for a longer period of time than commercial cattle, the fat is higher in monounsaturated fat leading to higher levels of oleic acid, omega-6, omega-3, and other essential fatty acids.
Furthermore, Wagyu meat is known for its tenderness. Wagyu cattle are fed much longer than commercial cattle, allowing the marbling to become dispersed between the muscle fibers, resulting in a product that melts in the mouth and has a distinct, enjoyable, flavor. What’s more, the unique blend of ingredients fed by Morris Stock Farm leads to a richer taste in comparison to other feeding programs.
