Worstead Wagyu beef is produced here in North Norfolk, the Wagyu are slow grown on lush pastures and adhering to high welfare standards. Wagyu beef is known by many names: Kobe beef, Mishima beef, Matsusaka, and Sanda beef. Wagyu beef is not only praised for its tenderness but for its health benefits, it is rich in essential fatty acids and has a higher percentage of good cholesterol. Here’s how to tell the difference, and why you should. I'm sure you already know we made several videos comparing the wagyu beef from Walmart with different other meats but today we are getting even deeper into the rabbit hole and compare this good wagyu meat with a newly imported beef I just got! All Kobe beef is Wagyu beef, but not all Wagyu beef is Kobe beef. Thus, Wagyu meat is not only rich in taste and tenderness, but it is perfectly suitable for a part of a well balanced healthy diet. I'm Gary, professional blogger and social media consultant with 3+ years experience. Recent research praised Wagyu as a great source of essential vitamins and unsaturated healthy fats, including Omega 3 and 6. Health benefits and flavour advantages from Wagyu beef. The True Advantage of Wagyu Beef. Half Box $ 250.00 every 3 months. Dr. Crowe said CLA has been shown to have potent anti-carcinogenic properties, as well as being an anti inflammatory agent. There's a reason that A5 Wagyu from Japan is the most revered steak on the planet -- and it's got everything to do with that fat. Recent research praised Wagyu as a great source of essential vitamins and unsaturated healthy fats, including Omega 3 and 6. But what about health? All Kobe beef is Wagyu beef, but not all Wagyu beef is Kobe beef. With our 100% fullblood Japanese Black Wagyu, you’ll have the highest-quality beef to feed your family, restaurant, or artisan butcher shop customers. Protein makes your cells reproduce better and stay strong. Bear in mind that while Wagyu may be a healthier alternative to regular domestic beef, it should still be consumed in moderation as with any food. The cattle live a stress-free life so that they burn less fat and achieve the correct marbling that we know and love that gives Hoardweel Wagyu its tender, buttery, beefy flavour. Wagyu cattle were confined to Japan until 1970, when just four were exported to the USA. Wagyu fat has less saturated fat than other beef because it contains the enzyme delta 9-desaturase, which takes stearic acid (a saturated fatty acid) and changes into oleic acid (an unsaturated fatty acid). What is Wagyu Beef. Wagyu beef is popular around the world because of its superior eating quality compared with other breeds of cattle. Iron is responsible for making sure your body produces hemoglobin, which carries oxygen through the bloodstream. Discover the history of this gentle creature. Inarguably, thanks to the evenly dispersed, ample fat, Wagyu beats out American beef when it comes to taste and texture. Thus, Wagyu meat is not only rich in taste and tenderness, but it is perfectly suitable for a part of a well balanced healthy diet. *Wagyu Beef – Delicious and Healthy. Health experts have discovered the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef and, the saturated fat contained in Wagyu is different. The profile of marbled Wagyu beef is more beneficial and healthier to human health. The Healthier choice of Beef Wagyu beef has a genetic predisposition to contain a higher percentage of omega-3 and omega-6 fatty acids than other beef breeds, meaning it has a better ratio of monounsaturated fats to saturated fats. The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivaled eating experience. 3. As an animal source of protein, Wagyu beef contains all of the essential amino acids, making it a complete source of protein. Wagyu beef is unique because it is full of fat marbling that makes it tender when it cooks, but because of the fatty acids doesn’t taste chewy or gristly like poorer quality meats and doesn’t have the negative health effects. According to Dr. Stephen B. Smith from the Department of Animal Science at Texas A&M University, Wagyu beef is the healthiest beef we can produce. Wagyu is a Healthy Beef. Kobe refers to a specific Wagyu beef from the highly coveted Tajima breed of cattle that is raised only in the Hyogo Prefecture in Japan. What is wagyu beef? Oleic acid is a monounsaturated fatty acid and is known to be found in olive oil, as well as beef, which does not increase bad cholesterol and prevents the generation of peroxides in the body. Because the Wagyu cow has a high level of endurance, the fat is more evenly distributed throughout the meat. 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