Wagyu’s unique health properties.
University tests show Wagyu to be healthier than traditional beef due to the lower ratio of saturated to unsaturated fatty acids in the intra muscular fat.
Fifty per cent of the marbling in Wagyu beef is comprised of oleic acid, a mono unsaturated fat.
While external or selvage fat (around the outside of a steak) is largely saturated.
Research is increasingly showing that the internal, intramuscular fat in steak is proportionately much more mono-unsaturated, a beneficial fat.
Wagyu is different in the maturing process. During the feeding and through the finishing process the Wagyu steer does not put on fat in the same manner as do English or Continental breeds. Wagyu puts on fat intramuscularly and not “over the rib” as do more conventional animals.