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.

what is a wagyu beef

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

what is a wagyu beef


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?

It is special because its high marbling or thin lines of fat are distributed uniformly throughout the flesh. Thanks to the unique characteristics of the four Japanese cattle breeds, Wagyu offers a very hearty and luxurious dining experience. Four types of Wagyu cows exist, the vast majority being Japanese Black cows.

What is the difference between Wagyu beef and regular beef?

Marbling: The Wagyu Difference Wagyu fat melts at a lower temperature than any other cattle’s, resulting in a rich, buttery flavor unseen in other strains of beef. This fat is also unsaturated and high in Omega-3 and Omega-6 fatty acids, meaning not only is Wagyu marbling more delicious, it’s also more healthy.

Why is Wagyu beef so expensive?

Wagyu beef comes from Japan. Because of that, if you want it in America, it needs to be imported. There’s an import quota in the United States, and once that quota has been met, a high import tax is added to all future imports. That means that the beef has to be priced higher as a result.

What part of a cow is Wagyu?

Sirloin is the most typically sought after cut of wagyu beef as it boasts fine marbling. Ribeye is another hugely popular cut as it is highly marbled and has great fat content. Rib cap is a great option as it offers the best of both the tenderloin and rib eye area.

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