On the Colorado River Ranch we raise cattle the old-fashioned way.
Our cattle have access to thousands of acres of grass and natural forage with abundant fresh water ponds, rivers and streams.
"Wagyu: A Cattleman's Dream"
WAGYU is a Japanese beef cattle breed that is derived from native Asian cattle. ‘WAGYU’ refers to all Japanese beef cattle, where ‘Wa’ means Japanese and ‘gyu’ means cow.
Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance. This selection favored animals with more intra-muscular fat cells (marbling) which provided a readily-available energy source.
Realizing the value of their unique and highly-prized beef, the Japanese Government banned the export of Wagyu and declared them a national living treasure.
Wagyu cattle were first imported into the US in 1975 with two black and two red bulls. In 1989 the Japanese began to reduce their tariffs on imported beef and that encouraged U.S. producers to produce a high-quality product for Japan. In the 1990s there were several importations of quality Wagyu. Most were black, but a few were Red Wagyu. These original imports have had the greatest influence on the U.S. herd and those in many other countries.
The unique taste and tenderness of highly-marbled Wagyu beef makes for an unrivaled dining experience, and the profile of the marbling is more beneficial and better for human health than other types of beef.
Health experts discovered the mono-unsaturated to saturated fat ratio is much higher in Wagyu than in other beef, and the saturated fat contained in Wagyu is different. Forty percent is stearic acid, which is regarded as having a minimal impact in raising cholesterol levels.
Wagyu is also higher in a type of fatty acid called conjugated linoleic acid (CLA). Wagyu beef contains the highest amount of CLA per gram of any foodstuff – about 30% more than other beef breeds – due to higher linoleic acid levels. Foods that are naturally high in CLA have fewer negative health effects.
In the future, the Wagyu breed will play a pivotal role in increasing quality and consistency in taste and tenderness of red meat that the health-conscious consumer of the twenty-first century seeks.