THE HEALTH BENEFITS OF WAGYU

The Wagyu beef is known for its intermuscular fats and is recognized for its omega-3 and 6. As fats are essential to a healthy diet, whichever diet you subscribe to and good fats are important. They also contribute to the taste, texture and key functions in our bodies. It is key to know that Wagyu beef contains more mon-unsaturated fatty acids per gram than any other foods and 30 per cent more than other beef breeds.

“But even saturated fat contained in Wagyu is different,” Dr Crowe said. “Forty per cent is in a version called stearic acid, which is regarded as having minimal impact in raising cholesterol levels. So really, the profile of marbled Wagyu beef is more beneficial to human health. It can be described as a healthier type of meat.” Dr. Tim Crowe, Dietitian and Lecturer, Deakin University School of Exercise and Nutrition Science.

Dr Stephen B Smith, Animal Science Professor at Texas A & M University is a renowned expert on meat fats who speaks around the world on the subject.

He concludes from his extensive research that Wagyu beef is juicier and more flavourful as compared to other types of beef due to the lower melting point of the marbling fat in Wagyu beef. Prof Smith also commented “ratios of monounsaturated fatty acids (mostly oleic acid) to saturated (bad) fatty acids for Fullblood Japanese Black Wagyu cattle typically had ratios of 2:1 or higher, while commercial cattle had ratios around 1:1 or less.”

Also, that “Wagyu beef contains higher levels of Oleic Acid as compared to other types of beef, which provides health benefits and that a higher monounsaturated to saturated fatty acid level was healthier for human consumption.”

Also, the latest research from Pennsylvania State University published in 2011 in the American Journal of Clinical Nutrition concluded that there are very positive outcomes and benefits from eating monounsaturated fatty acids to your health. As stated by Dr. Sally Lloyd – PhD – Research Director “These mono-unsaturated fats melt at room temperature, 5 degrees lower than the average normal beef. This makes Wagyu beef suitable as part of a lower-cholesterol diet.”

The following articles addresses the differences about grain fed and grass-fed beef by Dr Smith.

Modern food science in recent years has determined that the role of animal fats in human nutrition is not detrimental as previously believed and in fact can be beneficial to overall health.

Grain Fed vs Grass Fed

Marbling and Its Nutritional Impact on Risk Factors for Cardiovascular Disease

More recent research results:
For more details please see this link for a more indepth view of the Omega Breakdown https://www.beyondbeef.co.za/about/health-benefits-of-wagyu-beef/

The Wagyu has intermuscular specks of fat called marbling and it provides the taste, tenderess and uniqueness of the meat. We typical see this in the animal at age 12 months to 30 months.