Is Wagyu Beef Healthy?

Wagyu cattle are known for their unique intramuscular fat content. Where most beef holds pockets of fat, Japanese Wagyu store fat throughout the muscle tissue. Wagyu beef holds monounsaturated fats that are proven to be healthy for the heart and reduce cholesterol levels. The monounsaturated fats render into succulent juices that quickly spread throughout the muscle, therefore producing meat that is tender and flavorful. 100% Fullblood Wagyu Beef contains higher concentrations of MUFAs (monounsaturated fatty acids-healthy types of fat) and Oleic Acid (Omega-9 fatty acid) than wild caught salmon.

Is Wagyu Beef Fatty?

Wagyu beef is unique in every sense. From the health benefits, to the intramuscular distribution and heat sensitivity of the fat, to the unique umami flavor, Wagyu beef truly is a delicacy worth the extra expense.
 
Yet, the amount of fat in Wagyu meat shocks many people when they see it for the first time. Fattier cuts of meat can be a turn-off for some people. Even though we know that "fat equals flavor", does there not come a point where the benefits diminish?
 
The most obvious characteristic of Wagyu is the amount and distribution of the fat. Wagyu cattle are unique in that they store large amounts of fat within the muscle tissue rather than around the muscle fibers. Traditionally in the US, we can count on USDA prime meats having higher 
 
One of the more interesting characteristics of Wagyu is that the fats are some of the healthiest on the planet. Wagyu contains more mono-unsaturated fatty acids (MUFA) and Oleic acid than wild caught salmon. The MUFA content of wagyu is as much as 300% higher than normal beef, which makes it an excellent source of essential omega 3 and omega 6 fatty acids. The health benefits of Wagyu fat are like those of olive oil and avocados.
 
Furthermore, this kind of fat is highly sensitive to heat. Just the heat from your hand causes it to render. When you prepare a Wagyu dish with proper technique, you'll experience unique culinary benefits as these juices permeate the surrounding meat to produce one of the most tender meat experiences you've ever had. Wagyu cuts are more juicy, have a more pleasing texture, and need less "bite" than other cuts of beef.
 
Wagyu beef is most famous for high levels of free glutamate - a natural flavor enhancer that adds flavor and richness to foods. While most meats tend to have a certain innate flavor richness, Wagyu's free glutamate imbues it with a strong and distinct flavor profile that triggers our 'umami' taste buds. This characteristic, coupled with the intramuscular distribution of the fat and the low melting point, make for an amazing meat that is tender, juicy, and much more flavorful than other, less marbled types of beef.
 
While at first blush Wagyu beef, and its unique marbling, can seem to be a turn-off, its health benefits, succulent tenderness, and incredible flavor more than make up for its unique appearance
 
Find out why the hype is real and try a Wagyu steak today!