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FAQs about Marx Foodservice Wagyu Beef

Marx Foodservices is a wholesale wagyu beef distributor. Find answers to common questions ensuring you have all the information needed to make the best choice for your restaurant.

What makes wagyu beef different from other beef?

Adjectives like buttery, rich, silky, and melt-in-your-mouth tender aren’t often applied to beef, but they are frequently used to describe wagyu beef, among the world’s most expensive and coveted meats. Wagyu is an umbrella name for four dominant Japanese cattle breeds. They share a meticulous rearing process that involves strict breeding, a highly specialized diet, calm handling methods, and extra time to mature and develop the lavish intramuscular fat that makes purebred wagyu famous.

Why is wagyu beef so expensive?

Raising Japanese wagyu beef to the strict rules required is labor intensive and time consuming, and there is a limited amount of produced, all of which drive up the cost. For a more affordable wagyu experience, try crossbred wagyu. Pure Black, an intensely marbled wagyu beef from Australia is crossbred using impeccable genetics from Robbins Island, a purebred wagyu program that over time has refined for traits such as fine marbling, soft fat, and lower melting point. Pure Black Wagyu is finished on barley, which contributes a subtle sweetness rounding out the meat’s natural umami, creating depth and complexity for a superbly balanced eating experience. Pure Black wholesale wagyu beef is available through Marx Foodservice.

Why is some beef finished with barley?

Barley is a high-protein, easily digestible grain that improves nutrient absorption, and supports efficient growth and marbling development. Used in proper amounts to fatten beef cattle, barley finishing adds a slight sweetness to the meat’s flavor that many find appealing.