Wagyu beef is known as the world´s best tasting tender and healthy beef. It is produced from the Wagyu breed, crossed with other cattle breeds (Hereford, Angus and Limousin), and stands out for its intense marbling.
Rich in marbling (intra-muscular fat), Wagyu beef contains a much higher proportion of monounsaturated to saturated fatty acids (2:1 relation) than any other beef. Recent studies conclude that monounsaturated fatty acids reduce cholesterol levels and heart disease. Wagyu is also higher (about 30% more than regular beef) in a type of fatty acid called conjugated linoleic acid (CLA) which is shown to have potent anti-carcinogenic properties, as well as being an anti-inflammatory agent.
Not only is Wagyu beef a great source of essential vitamins and nutrients, it is also higher in unsaturated fats including Omega 6 and Omega 3. These attributes are proven to help protect humans against heart disease, arthritis, high blood pressure, and cancer.
(Dr. Tim Crowe, dietician and lecturer, Deakin University School of Exercise and Nutrition Sciences)
• Recent research results from Pennsylvania State University.
• Wisconsin University research
• Washington State University research.