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.
The marbling in Wagyu beef is also rich in Omega-3 and Omega-6 fatty acids. Omega-3 and Omega-6 fatty acids are essential to human health and must be obtained through food because the body does not create these fatty acids. Omega-3 and 6 can help the human body protect against health conditions such as heart disease, high blood pressure, arthritis, depression, and Alzheimer’s disease. Additionally, uses for Omega fatty acids are weight loss, reduced risk of heart disease, and decrease in inflammation. The monounsaturated fats found in Wagyu beef is the same fat found in olive oil, avocados, and certain nuts.
Wagyu Beef has the lowest cholesterol level of any meat, and even lower in cholesterol than fish or chicken. This miracle beef has 22% lower cholesterol than pork and 15% less than chicken. Wagyu yields 63 times the monounsaturated fats found in fish which is the closest equivalent. Wagyu is also believed to have anti-carcinogenic properties.