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THE WAY OF THE WAGYU (a.k.a The Tao of Tallow) To our backyard BBQ brethren (and sisteren), we are excited to present Fatworks American Wagyu Tallow for sale. Replete with a beautiful buttery flavor and a similar fatty acid profile to Fullblood Japanese A5 Wagyu Tallow, but at a cost that is a bit less, shall we say, exotic. We have seen other American Wagyu Beef Tallow on the market, and they are all, what is called, "Wangus" in the industry, which is a mix between Waygu and Angus. The difference, of course, is that Fatworks renders our American Waygu Tallow is rendered artisanally, in small batches in low-temp kettles for the highest quality tallow possible. Do You, YOU, Wagyu Like I Do?! If you have "Wagyu'ed" before, we don't need to tell you what all the fuss is about, but for the uninitiated, you may be saying, what's the big fat deal? Why all the Wagyu worship? Well, it's all about the genes. For instance, if one were to say that a Wagyu cow always looks fat in her genes, neither the farmer nor the cow herself would take offense, as her fat genes are precisely the point. Over the years the Waygu lineage has been bred for a unique marbling and a distinctive, smooth, buttery, flavorful fat. This isn't hyperbole. Wagyu is not just "a little different from other cattle." The composition is totally unique. There is much more monounsaturated fat in Waygu Tallow to the point where it gives duck fat a run for its money. This extra monounsaturated fat, often thought of as the healthiest of all the fatty acids (although we tend to be partial to ALL those wonderful fatty acids) is what gives Wagyu fat that smooth mouthfeel and adds so much richness to your meals. As a side note, if you get your Wagyu tallow and it arrives a bit soft or even liquidy than other tallows you have received from us, don't fret, it's not full of water... it is full of flavor and especially monounsaturated fatty acids. Just put it in the fridge to harden up. Wagyu Beef Tallow shines for i

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