Wagyu beef has a rich, buttery, melt-in-your-mouth flavour unmatched by other breeds of cattle. This is thanks to the meat’s extensive ‘marbling’ – small sections of fat, layered in between the muscle – which also give the meat its unique flavour, texture and moisture.

The Good Fat!

From an early age, we are told that fat is bad for your health, however, it is a very important energy resource with reportedly fewer negative health effects than carbohydrates. Meat has been part of human diets for centuries and still plays an important role in healthy and well-balanced diets.

Wagyu beef is superior when it comes to taste and tenderness, and it also consists of beneficial fatty acids that differ from the fatty compositions in other cattle breeds. Wagyu is known for the fine intra-muscular fat called marbling, an important element for meat taste and tenderness. The consistent and subtle marbling has numerous advantages when prepared correctly and consumed in moderation as part of a healthy and balanced lifestyle. The juiciness and flavour profile of Wagyu beef is prominent when cooked correctly, as the marbling bastes the meat from the inside. The low melting point of Wagyu fat pronounces its flavour, juiciness and tenderness – creating a melt-in-the-mouth experience.

It is important to understand which type of dietary fat is necessary to lead a healthy life. Marbled Wagyu beef contains higher levels of mono-unsaturated fatty acids (MUFA) than other beef as a result of high levels of oleic acid. The MUFAs increases the shelf life of the beef with a long-lasting flavour. The MUFAs are also heart-healthy and studies have shown that Wagyu beef can decrease LDL-cholesterol and increase HDL-cholesterol, which is the good cholesterol. The high oleic acid in Wagyu beef reportedly also lowers risk factors for cardiovascular diseases. MUFAs found in high-quality Wagyu beef helps to improve the body’s ability to fight infection, inflammation, and cardio diseases while boosting the immune system.

The popularity of Wagyu is consistently growing, making it the perfect protein addition for braai masters, restauranteurs, food connoisseurs, and the discerning consumer. The demand is expected to continue in South Africa, making this scarce beef a commodity item in the market.

At Zuney Wagyu, we aim to provide the best customer service and a quality product.

SOURCES: Washington State University; Texas A&M University; Penn State University.