Health Benefits of Wagyu
Marbling, or intramuscular fat, is what gives Wagyu its melt in your mouth texture and rich buttery taste. This is a soft fat with a lower melting point than other breeds, due to the high levels of monounsaturated fatty acids in Black Wagyu, (MUFA). This marbling in terms of flavor means really tasty, melt in your mouth literally.
The scientific study report “Meat Produced By Japanese Black Cattle and Wagyu", published in Animal Sciences Publications, contains some very good information on Wagyu. If you are very interested in the scientific data about the type of fats found in our black wagyu go to Report HERE
In this report scroll down to page 49 to the section called 'Fatty Acid Composition of Current Japanese Black Beef' This would give you a better scientific explanation of the Black Wagyu which is what we have. Also, read the conclusion at the end.
If you don't want to take the time to read the report basically they found that these cattle are genetically inclined to turn saturated fat into monounsaturated fat, making it not only tasty but healthy. Research is still being done to understand why they do this. Overall this genetic inclination produces an incredible product.
You can also check out the American Wagyu Association website HERE
and scroll down to the health benefits section