WÄGYU offers a pioneering range of value-added products in North America, endorsed by the USDA, Canadian Food Inspection Agency (CFIA), Halal, and British Retail Council (BRC). Their jerky is crafted in a certified beef processing facility in Canada, approved by USDA, CFIA, and Halal standards, ensuring the highest quality. With USDA and CFIA approvals, WÄGYU products can reach retailers and food service providers across the United States and Canada. Crafted in Canada, their products are tailored to suit diverse tastes, appealing to a multicultural audience.
Benefiting from a consistent, year-round supply of premium Halal beef, WÄGYU fosters extensive retail and food service initiatives across North America. They prioritize transparency with a comprehensive traceability system, meticulously tracing Halal beef from producers through every processing stage. The WÄGYU jerky brand name is distributed by RIZ Brands Inc., and it is located in Guelph, Ontario, Canada.
The next review on Wagyu will focus on a 2.1 ounce/60 gram bag of their Dill flavoured Halal wagyu beef jerky. This bag was purchased at a Fortinos grocery store in Brampton, Ontario, Canada.
Ingredient Review
Ingredients: Wagyu Beef, Water, Sugars (Cane Sugar), Sea Salt, Garlic Powder, Cultured Celery Juice Powder, Yeast Extract, Sodium Diacetate, Herbs, Spice Extracts, Natural Maple Hardwood Smoke.
The beef used is certified Wagyu, which implies that the beef is guaranteed to use 100% grass-fed beef. As a result, the cattle are guaranteed to have free range access and be ethically raised. Wagyu originates in the Kobe region of Japan and is noted for its tender, succulent taste. Wagyu beef is an effective source of essential fatty acids such as Omega 3 and contains 30% more Omega 6 than other beef breeds. Therefore, the ingredient rating starts at an Excellent (10/10) rating.
The only liquid used in the marinade is water.
Some healthy ingredients added are garlic powder, onion powder, herbs, and spice extractives.
The sugar level is great at 1 gram of sugar per 30 grams of jerky. The salt level is somewhat high at 430mg of salt per 30 grams of jerky. Our preference is 350mg of salt or less per 28 grams of jerky. However, the salt level is ignored because minimally processed sea salt is used instead of heavily processed table salt.
This jerky does qualify to have no sodium nitrite added. Instead, minimally processed sea salt and cultured celery juice powder are used as preservatives. Admirably, this jerky does qualify as having no MSG added.
Excellent (10/10) – Ingredient Rating
Taste Review
WÄGYU – DILL HALAL WAGYU BEEF JERKY
Written by guest jerky reviewer Paul Rekker
When I open the bag I smell both beef and dill seeds. The jerky is small to medium in size and it is sliced to a medium thickness. The jerky is soft and rather easy to chew, and it leaves an ever so slight oily residue on your fingertips.
The first flavours I encounter are salt, at a good level, and pepper, also at a good level, along with minimal sweetness. This Wagyu beef is most definitely a supreme cut above your regular pedestrian beef.
I am definitely detecting the dill flavour as well. It is quite prominent.
The more I consume the better it tastes. This is a premium flavour of jerky, along with a premium cut of beef. I cannot, with a clear conscience, rate this delectable treat anything other than a perfect 10/10. Gentlemen?
Written by guest jerky reviewer Stéphane Leclerc
Wagyu – Halal Dill Wagyu Jerky, I really appreciate, like and enjoy this jerky. This jerky is simple and delicious, and the attention is focused mainly on two ingredients.
The flavour of the beef is intense, rich, and delicious. The taste of dill adds a delightful freshness and cuts right through some of the richness of the meat. The jerky is wonderfully seasoned, and most importantly, it respects the beef. The flavour profile is simple and very well balanced. The aroma is a blend reminiscent of Salt and Vinegar chips with notes of dill and it’s a beautiful combination. The texture is nice and tender, and it adds to the flavor.
This Wagyu – Halal Dill Wagyu Jerky is a real winner and truly deserves a 10/10 Taste Rating. A+
Here is what Mark had to say about this Dill Halal wagyu beef jerky flavour from WÄGYU: “Thanks Paul and Stéphane for the positive taste reviews. I wholeheartedly agree that the dill flavour is top notch and downright delicious tasting. The level of dill flavour could be higher as I favour bold tasting flavours, but I cannot in any way, shape, or form deduct a point for not being bold enough tasting. The only point I respectfully disagree with both of you is that the natural beef flavour has a slightly processed taste. This jerky in no way tastes like homemade jerky. It’s even more disappointing that highly prized wagyu beef is used but lacks a rich natural beef flavour.”
“I agree with Stéphane that the overall taste profile is simple but well-balanced. Admirably, there is little sweetness is present. Worth noting is that the hue of this jerky is quite pinkish, meaning WÄGYU went overboard with the nitrates These strips are similar in appearance to gas station jerky from 15 years ago. As advertised, the texture is indeed very easy to chew. With Paul and Stéphane at a 10 rating and myself at a 9 rating, an Excellent (10/10) taste rating will be awarded.”
This 2.1 ounce/60 gram bag of jerky costs $8.99. That works out to $4.24 an ounce, which rates as an expensive price without considering that expensive Wagyu beef is used.
Excellent (10/10) – Taste Rating
Bag Review
This resealable plastic bag has everything imprinted on the bag, both on the front and back. The WÄGYU logo has the word WÄGYU and an underlined cow above that.
There are no slogans printed on this bag. Some facts printed on this bag are “Meat Snacks”, “Gluten Free”, “High in Protein”, “Low in Sugar”, “Low in Calories”, “Wagyu Beef”, “Easy to Chew”, “No Soy”, “No Dairy”, “No Egg”, “Healthy Meat Snack”, and “No Sodium Nitrite”. A Halal certified stamp is printed.
All bag categories are covered here. As per Canadian law, French translations are provided.
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