Tennessee-Raised Wagyu Beef Provides Exceptional Quality and Flavor

In partnership with: Tennessee Department of Agriculture

The term “wagyu” roughly translates to “Japanese cattle.” First imported to the United States in 1975, these cattle quickly began pleasing American palates with their high-quality beef known for its exceptional tenderness and rich flavor. Today, American wagyu are among the fastest-growing beef cattle breeds in the U.S., and meat eaters nationwide — from acclaimed chefs to self-proclaimed foodies — crave this delicacy now produced on farms in many states, including Tennessee.

Here’s the Beef on American Wagyu

The American Wagyu Association has 150 members producing wagyu, including Chili Pepper Ranch in Apison, Tennessee, a 250-head cattle operation yielding 56,000 pounds of American wagyu beef annually. American wagyu is a crossbreed of traditional wagyu and American cattle breeds, such as Angus.

See more: Bringing Back Tennessee’s Beef

Dr. Jim Osborn, a first-generation farmer and recently retired surgeon, owns Chili Pepper. He attests that methods for both of his occupations are similar.

“In many ways, there’s symmetry to aspects of my medical practice and ranch,” he says. “I enjoy connecting with and helping my customers, like I do with my patients and their families, and I aim to offer the best products, just like I aim to provide the best care.”

Is Wagyu Beef Healthy?

Some doctors caution against the frequent consumption of red meat, but others, including Osborn, say wagyu beef is a good option for a balanced diet. With abundant marbleization, the internal fat throughout the meat, wagyu has a greater concentration of monounsaturated fats and a lower ratio of saturated fats compared to some breeds. Wagyu also contains omega-3 and omega-6 fatty acids, which are associated with various health benefits like lowered risk of cardiovascular disease.

“The marbling, or intramuscular fat, is more evenly distributed throughout, so wagyu gets that melt-in-your-mouth texture and
flavor,” says Chef Alex Belew, a Murfreesboro-based culinary guru who famously won Season 21 of the cooking competition Gordon Ramsay’s Hell’s Kitchen.

During a cooking exhibition at the state fair, Belew demonstrated the ease of working with locally sourced wagyu, like that of Chili Pepper Ranch, as well as Wagyu Farms in Hartsville and Elk River Wagyu in Dellrose, to name a few.

“Unlike other beef, wagyu’s fat has a lower melting point, allowing it to render quickly and blend seamlessly with the meat during cooking, enhancing its buttery taste,” Belew says, noting that salt is the only seasoning needed. “Plus, wagyu sears well to achieve a delightful crust.”

How Wagyu Cattle Are Raised

There are four breeds of wagyu: Japanese Black, Japanese Brown, Japanese Shorthorn and Japanese Polled. The two breeds common in the U.S., Japanese Black and Japanese Brown, are commonly referred to as Black Wagyu and Red Wagyu.

Wagyu cattle are raised with a balance of genetics, dietary regimes and stress-free living quarters.
At Chili Pepper Ranch, Osborn says his Black Wagyu eat age-specific feed blends, grass and hay and are cared for with practices to optimize health and development.

“The high quality of our American wagyu beef starts with our committed farmers and butchers who employ humane, sustainable and thoughtful practices,” Osborn says, noting the dedication of the Chili Pepper Ranch staff.

All Chili Pepper Ranch products are age-dried for a minimum of 21 days, carefully hand-cut, and delivered locally or shipped nationwide. Customers can also book appointments to shop at the ranch’s retail store. A portion of proceeds benefit the Austin Hatcher Foundation, established by the Osborns in honor of their dearly departed son. This charitable organization supports families impacted by pediatric cancer, as well as partnering hospitals.

Chili Pepper Ranch is a Pick Tennessee Products member. Find other local producers at picktnproducts.org.

See more: Farm Flavor Guide to Meat Labels

Beef Labels Explained

The labels found on beef at the supermarket can often be confusing or misleading. While some words like “Prime” indicate quality grades, others like “grass-fed” refer to how the cattle were raised – and others have little meaning at all. Learn more about these common beef labels to understand exactly what you’re buying.

Prime, Choice and Select

These labels refer to beef grading. “Prime” is considered the best and most marbled beef typically sold at artisan butcher shops and at the wholesale level for restaurants. “Choice” is regarded as the best beef commonly found at supermarkets. “Select” beef is also considered good but leaner with less marbling and flavor.

Organic

Organic beef products meet U.S. Department of Agriculture (USDA) organic certification regulations. These cattle have outdoor access year-round and eat a diet of 100% organic certified feed. Regulations also prohibit use of antibiotics, though all meat sold in the U.S. is free of antibiotic residue.

Grass-Fed

Beef products labeled as “grass-fed” come from cattle raised on a diet of grass and hay. They typically live most of their lives grazing in open pastures and are not fed grain or grain byproducts.

Natural

The USDA defines “natural” and “all-natural” beef as minimally processed, containing no preservatives or artificial ingredients. This is true of all fresh meat products, making this a relatively meaningless label that has nothing to do with how the animal was raised.

Dry-Aged

The process of aging tenderizes beef and develops its flavor by aging in a chilled environment in which moisture evaporates and the beef flavor becomes more concentrated.