Is Wagyu Really Better?
The marbling in Wagyu is monounsaturated fat. It is high in omega fatty acids and is the secret behind its tenderness and taste.
Wagyu Has Less Cholesterol
Who says steak can’t be a part of your low-cholesterol diet? Because of its high percentage of monounsaturated fat, Wagyu actually has the LOWEST cholesterol levels of all meats, including fish or chicken.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).
Wagyu Has More Essential Fatty Acids
Wagyu beef is extremely rich in monounsaturated fatty acids and contains all of the essential amino acids, including omega-3 and omega-6 fatty acids. Essential fatty acids such as these are believed to lower risk of cardiovascular disease, cancer, Alzheimer’s and other conditions. The richly marbled beef also contains more conjugated linoleic acid (CLA), which is believed to have health benefits such as lowered risk of disease and diabetes.
The fatty acid profile of your beef isn’t just necessary for your health, it’s also necessary for flavor. These acids, especially oleic acid that’s abundant in Wagyu, contribute to its signature buttery, umami flavor.
Wagyu Protein and Iron
Good fat aside, Wagyu also provides plenty of protein and other valuable nutrients. The body relies on proteins and irons to transport oxygen throughout the body and to help maintain weight and energy.