W A G Y U
Health & Culinary
Factors influencing eating-quality of meat are tenderness, flavour, juiciness and colour. The extremely unique flavour and juiciness of Wagyu meet lies in the high levels of marbling. The selection of Wagy cattle in Japan for breeding lead to an animal with increased intramuscular fat, which appears as a marbled pattern in lean meat. Wagyu beef does not only have a higher quantity of intramuscular fat, but the composition of the fat also differs from conventional beef. The high marbling found in Wagyu meat results in an improved balance between monounsaturated and saturated fats, thus adding to the health beneifts of Wagyu meat.
Over time, the importance of fat in the diet has become prominent. It plays a vital roll in heart health and the development of cognitive functioning. Wagyu meat has seven times more monosaturated fat than normal beef, causing a high omega-3, omega-6 and oleic fatty acids content in Wagyu beef. Palmitic and oleic acid is monounsaturated fatty acids (MUFA) that is looked at in determining the nutritional value and health benefits. Oleic acid is one of the most important fatty acids found in Wagyu. Oleic acid, also found in avocados, has multiple proven health benefits. Along with palmitic acids, oleic acid has shown promise towards heart and general health. Oleic acid is known to reduce cholesterol levels and inflammation caused by carbohydrates.
The fat in Wagyu beef is referred to as a ‘healthy fat’. Being high in monosaturated fats, Wagyu beef tastes deliscious and contributes to your heart health.