Why Wagyu? Rare Japanese genetics known for out-of-this-world beef quality and tenderness have been incorporated into the beef production program at Ranch Foods Direct. The result is a line of premium beef that takes tenderness and juiciness to exorbitant new levels.

“This is a landmark event in the beef industry,” says Ranch Foods Direct owner and rancher Mike Callicrate. “Our goal has been to create the highest quality beef ever experienced. The Wagyu-Black Angus genetics combined with the Callicrate Beef production practices will set a whole new standard of excellence.”

What makes Japanese Wagyu cattle exceptional is the unusually high level of marbling, or intramuscular fat, in their fat deposition profile. Wagyu cattle produce less outer-body fat around the outside of the muscle cuts but deposit more of it within the muscular fibers. The outer fat, usually trimmed, has less nutritional benefit.

“Marbling is where the flavor and juiciness comes from. What a customer really enjoys about the eating quality of a steak is that burst of flavor that comes out of the intramuscular fat,” Callicrate explains.

Interior marbling is what makes for the best steaks. That fat — usually tiny tendrils, rather than long, gristly strips — bastes a steak from its interior during cooking to ensure juiciness and the satisfyingly familiar taste and texture of top beef.

Ask at the store about their special line of Callicrate Wagyu beef.