Waygu Beef Information
A National Treasure
In 1976, four Wagyu bulls were brought to the United States from Japan. These bulls were used for crossbreeding with female Angus cattle and other commercial cattle breeds.
In 1993, three Japanese black females were imported, which led to the first full blood Wagyu to be bred in the United States. Between 1994 and 1997, no more than 200 full-blood Wagyu were exported from Japan to the U.S.
In 1997, Japan designated Wagyu as a national treasure and levied a ban on the exportation of Wagyu cattle. This is the reason it is so difficult to find full blooded Wagyu in the U.S. and on of the reasons it demands such a high price.
Health Benefits
Not only is it a culinary delight, but it’s healthy for you too! Health experts have discovered the mono-unsaturated (the good fat) to saturated fat (the bad fat) ratio is higher in Wagyu than in other beed. Forty percent is in a version called stearic acid, this is regarded as having a minimal impact in raising cholesterol levels.
Research shows that the beed from Wagyu cattle naturally contains more Omega 3 and 6 fatty acids than other beed. The percentage of fatty acids affect the texture and “feel” of food in the mouth, particularly in meats. This is one of the genetic benefits of Wagyu breed and one of the reasons why Wagyu beef is regarded as the finest, most exclusive beef produced in the world.
Wagyu is also higher in a type of fatty acid called conjugated linoleic acid (CLA). Wagyu beef contains the highest amount of CLA per gram of any food product - about 30% more than other beef breeds - due to higher linoleic acid levels.
Foods that are naturally high in CLA have fewer negative health effects. CLA also aids in appetite suppression and increases weight loss.
According to research, the protein in Wagyu beef can help maintain muscle while burning fat as it increases oxygen intake, energy production, and metabolic rate. It also helps maintain cell membranes and increases the body’s production of good prostaglandins - an unsaturated fatty acid that controls smooth muscle contraction. Blood pressure. Inflammation, and ideal body temperature. Additionally, the increased Omegas 3 and 6 help transport and metabolize triglycerides and cholesterol. Studies have shown that a higher monounsaturated fatty acid in the diet is associated with lower cardiovascular disease.
What is Wagyu
Wagyu - a Japanese beef cattle breed - derived from native Asian cattle “WAGYU” refers to all Japanese beef cattle, where “Wa” means Japanese and “gyu” means cow.
Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance. THis selection favored animals with more intramuscular fat cells - “marbling” - which provided a readily available energy source. Wagyu is a horned breed and the cattle are either black or red in color.
The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivalled eating experience. That is why Wagyu beef is finding its way into the repertoires of gourmet cooks and fine restaurants across the U.S.
Wagyu beef really does take red meat to a whole new level that is beyond prime!