Wagyu beef really does takes red meat to a whole new level that is beyond prime!
Wagyu beef is arguably the best and most expensive beef money can buy BUT, it takes a lot of effort to produce that serving which contains the high level of marbling, flavor and tenderness that one expects if sitting composed at the top of the beef world.
Whether it is 100% Wagyu, high percent Wagyu or Wagyu influenced beef, its greatest gift to the American beef herd for improving meat quality across all grades. Through careful selection of genetics and feeding, a Wagyu producer can potentially present a product that for those red meat connoisseurs (be it a fine dining consumer, weekend BBQ fan, executive chef, restaurateur, café owner, caterer or purveyor), the benefits that this beef can offer, across all cuts and quality grade, is highly desirable.
Try it today!
WAGYU Beef — Delicious and Healthy
The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivalled eating experience. That is why Wagyu beef is finding its way into the repertoires of Gourmet cooks and fine restaurants across the US.
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.
