As much legendary status as Wagyu beef holds, it is somewhat misunderstood among the masses.
Fatty, rich, and incredibly tender, Wagyu beef has become a name synonymous with luxury in the eyes of food connoisseurs.
Wagyu meat
About the meat
This Japanese cattle breed’s meat is the most expensive meat in the world. This incredibly marbled lean meat is prized as a delicacy. Why does Wagyu taste so different? The special feature that distinguishes Wagyu from other meats is the large amount of intramuscular fat, which gives it a distinct texture and flavor.
Wagyu cattle have a unique genetic characteristic that makes their meat highly marbled and rich in intramuscular fat.
This gives the meat a unique texture and buttery tenderness found in no other meat.
Therefore, Wagyu beef is not only luxurious but also rare, making it extremely special.
Wagyu breed meat qualification:
Fullblood Wagyu: 100% genetically Wagyu beef (no crossbreeding)
F1 (50% Wagyu): 50% or higher genetic content of Wagyu, crossbred with a fullblood of another breed. (Most common)
F2 (75% Wagyu): 75% or higher genetic content of Wagyu, fullblood crossbred and crossbred with Wagyu F1
F3 (87.5% Wagyu): contains over 87% genetic content of Wagyu, fullblood crossbred and crossbred with Wagyu F2
F4 (93.75% Wagyu): contains over 93% genetic content of Wagyu, fullblood crossbred and crossbred with Wagyu F3
Healthiness
On the surface, a fatty piece of wagyu doesn’t look very healthy. In reality, however, it is the opposite. Wagyu meat contains essential fatty acids such as omega-3 and omega-6, which are beneficial for the body. Meat also has a high ratio of unsaturated fatty acids to saturated fat, which has been shown to lower markers of heart disease, such as high cholesterol.
The following are some of the characteristics of wagyu beef that make it a very healthy choice:
Healthy fat content
The healthy fatty acid profile of Wagyu beef can be beneficial for losing excess fat and maintaining a healthy weight. Reducing saturated fat intake is one of the clinical nutrition recommendations for maintaining a healthy weight.
Wagyu beef reduces risk factors for heart disease
It contains unsaturated fatty acids that lower low-density lipoprotein (LDL) cholesterol levels and raise high-density lipoprotein (HDL) cholesterol levels, which have been proven to reduce the risk of cardiovascular diseases. This meat generally has lower saturated fat content due to the presence of an enzyme called delta 9-desaturase, which promotes heart health.
Plenty of fatty acids
Wagyu beef is an excellent source of polyunsaturated fatty acids, such as omega-3 and omega-6 fatty acids, which improve brain function and protect against diseases like Alzheimer’s. Omega-3 fatty acids also reduce inflammation and lower the risk of heart disease and cancer.
Contains conjugated linoleic acid
Richly marbled beef is also rich in conjugated linoleic acid (CLA), which has impressive health benefits, including a lower risk of developing type 2 diabetes and cardiovascular diseases. In fact, Wagyu beef contains 30% more CLA than any other cattle breed and most food sources, with fewer adverse health effects.
An excellent source of protein
Meat contains all essential amino acids and is a high-quality source of protein. Protein is a critical building block for the body and essential for muscle growth and recovery, skin and nail health, as well as other hormonal and biochemical functions.
Rich in essential minerals
A rich mineral profile is one of the greatest advantages of Wagyu. It contains iron, which the body needs for transporting oxygen in the bloodstream. Additionally, it serves as a healthier alternative to other types of red meat.
Rich in essential vitamins
Consuming Wagyu beef increases the intake of essential vitamins such as Vitamin A and niacin, which are crucial for growth and development. Japanese black cattle are fed a healthy diet in a stress-free environment, contributing to their rich nutritional profile.