Unlike any other animal product, Wagyu contains higher amounts of “good cholesterol” mono-unsaturated fats to saturated fats, resulting in a “healthier” meat.

Higher HDL

University tests show Wagyu to be healthier than traditional beef due to the lower ratio of saturated to unsaturated fatty acids in the intramuscular fat.

Fifty percent of the marbling in Wagyu beef is comprised of oleic acid, a monounsaturated fat.

While external or selvage fat (around the outside of steak) is largely saturated.

Research is increasingly showing that the internal, intramuscular fat in steak is proportionately much more mono-unsaturated, a beneficial fat.

Why is Wagyu special?

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.