What is Wagyu?
Wagyu is a Japanese horned beef cattle breed derived from Asian cattle and are either black or red in color. Wagyu cattle were originally draft animals used in agriculture, and selected for their physical endurance. The favored animal contains more intra-muscular fat cells - 'marbling' - which provided a readily available energy source.
Health Benefits of Wagyu
The highly marbled Wagyu beef helps to create unique flavors and tender textures in its' meat. This is why Wagyu is becoming a choice meat for Gourmet cooks and high esteemed restaurants, using the beef to create amazing gastronomic experiences.
Not only is this beef delicious, but is more beneficial for human health. Health experts have discovered that the mono-unsaturated to saturated fat ratio in Wagyu is higher than other beef breeds. Also, the saturated fat Wagyu contain is in fact different than other saturated fats. Forty percent of it's saturated fats are in what is called "stearic acid," which is noted to have minimal impact in the raising of cholesterol levels.
Wagyu also contains more of a fatty acid known as "conjugated linoleic acid" or CLA. Of any foodstuff, Wagyu contain the highest amount of CLA per gram, around 30 percent more than other breeds of beef. Foods that are naturally higher in CLA tend to have fewer negative health effects.
American Wagyu Association membership #1167