Wagyu Beef — Delicious and Healthy
The unique combination of taste and tenderness of highly marbled Wagyu beef makes for an unrivaled eating experience. That is why Wagyu beef is finding its way into the repertoires of Gourmet cooks and fine restaurants.
Not only is it a gastronomic delight, but it’s healthy for you too. Health experts have discovered the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef. And the saturated fat contained in Wagyu is different, forty percent is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels. The profile of marbled Wagyu beef is more beneficial and healthier to human health.
Wagyu is also higher in a type of fatty acid called conjugated linoleic acid (CLA). Wagyu beef contain the highest amount of CLA per gram of any foodstuff – about 30% more than other beef breeds – due to higher linoleic acid levels. Foods that are naturally high in CLA have fewer negative health effects.
The American Wagyu Association was incorporated in Texas on March 14, 1990 and serves to register Wagyu cattle in the U.S., Canada and other countries. The Association headquarters are based in Post Falls, ID. The Association has a vibrant membership base and continues to promote and develop a sustainable industry.
The opportunities Wagyu beef can offer are endless. Wagyu genetics caters to producers targeting the high end restaurant trade with highly marbled beef to the seedstock producer supplying cow / calf producers a crossbred alternative that will offer calving ease and premium carcass quality in a single cross which no other beef breed can.
Wagyu has a vital role to play in todays beef industry, increasing the quality of red meat produced that health conscious consumers demand.
The History of Wagyu in the USA
Courtesy of Colorado State University
EVERYTHING YOU NEED TO KNOW ABOUT WAGYU Westholme Wagyu | Wagyu Top Sirloin
Wagyu is highly marbled beef that comes from Japanese cattle. Wagyu is Japanese for “Japanese beef.” Designated by Japan to be a living national treasure, this expensive red meat is unrivaled for its even marbling, tenderness, and buttery taste.
Yet not all wagyu beef is created equally. There are lots of purveyors who label their beef as “wagyu,” but true wagyu beef is from Japan and adheres to strict standards, including the genetics of the cattle and the meticulous raising of the cattle.
Australian and American wagyu beef are luxury meats, but they are not as pure, flavorful, and marbled as Japanese wagyu beef.
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Wagyu – a Japanese beef cattle breed – derived from native Asian cattle. ‘Wagyu’ refers to all Japanese beef cattle, where ‘Wa’ means Japanese and ‘gyu’
What is special about Wagyu beef?
What is the difference between Wagyu beef and regular beef?
Why is Wagyu beef so expensive?
What part of a cow is Wagyu?