Referred to as the “meat caviar”, Wagyu meat is considered the most tender, tasty and healthy beef in the world. In addition to its incomparable flavor and tenderness, it also possesses beneficial health properties.
Marbling
Marbling is the distribution of fat between the muscle fibers of cattle. The breed’s intramuscular fat is special, different from that of traditional breeds given it contains twice as much mono unsaturated fatty acids as any other breed.
The high level of marbling makes the meats tenderness greater, juicier and flavorful, which positions Wagyu meat as the highest quality, valued worldwide. According to several recent studies, the type of fatty acids contained in the Wagyu intramuscular meat, are beneficial to human health.
Healthy Meat
Wagyu meat’s intramuscular fat has a higher proportion of monounsaturated fatty acids than saturated fatty acids (2:1 ratio). This type of monounsaturated fatty acids reduces blood cholesterol levels. Also, Wagyu’s great demand in high-value markets is because recent research has shown that some of these fatty acids reduce the risk of contracting certain types of cancer.
Recent studies show that mono-unsaturated fatty acids reduce the risk of heart disease and blood cholesterol levels.
(Dr. Tim Crowe, Dietitian, Deakin University Shcool of excersice and nutrition science)
Wagyu meat also contains high percentages of the fatty acid called, conjugated linoleic acid (CLA), an anti-carcinogenic and anti-inflammatory agent. (30% more than any other type of beef).
In addition to the properties mentioned, Wagyu meat contains a large quantity of fatty acids such as Omega 3 and Omega 6 which prevent high blood pressure, arthritis, heart disease and also contain anti-cancer properties.
Sources:
- Dr. Tim Crowe, dietician and lecturer, Deakin University School of Exercise and Nutrition Sciences
- Recent researches results from Pennsylvania State University
- Wisconsin University researches
- Washington State University research
