If you ever seen Japanese Wagyu beef, you will notice how intense the marbling is.
And the reason behind that is the very intricate and detailed process how the beef is farmed, maintained, graded, and processed.
There's strict quality control and standards that goes into bringing Wagyu beef from the farm to table.
And it's for this very reason why Japanese Wagyu beef is one of the priciest in the world, because of this quality.
This video I found gives a very in depth look at this process, it's actually quite interesting!:
How does this compare to the beef you get from where you're from?
For me, I'm more used to the beef we get in North America, because in my opinion American and Canadian beef is quite good too.
I never tried Wagyu beef, but it does look so succulent from all that marbling! haha
By the way, did you take advantage of your 15% discount?
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Cheers
Alec