Quarter Wagyu Cow Cut Up
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NOTE: $150.00 DEPOSIT IS REQUIRED TO RESERVE BEEF. REMAINING BALANCE WILL BE DUE PRIOR TO DELIVERY. STEER GOES TO THE LOCKER ON JUNE 8TH. THE LOCKERWILL CUT IT UP 10-14 DAYS AFTER SLAUGHTER. BEEF WILL BE CUT UP AND READY FOR DELIVERY IN LATE JUNE.
$3.69 per pound. Approximately 267 pounds. Various cuts of meat. $50 delivery to Omaha area or pick up in West Point Nebraska for free.
Wagyu is healthier than commercial beef becuase it contains more Monosaturated fats and Omega-3s. Wagyu cattle are genetically predisposed to have intense levels of marbling. This delicate white lacy fat the permeates Wagyu beef has 50% higher Monosaturated fat as commercial beef and 3 times more Omega 3-s as commercial beef. It has a very low melting point which makes it beautifully marbled, buttery and tender.
Health experts have discovered that Monosaturated to Saturated fat ratio is higher in Wagyu than in other beef cattle. Monosaturated fats are the sorts of fats found in tree nuts, olive oil, and avocados. Some research has shown that they might be able to lower cholesterol and improve overall health when consumed in small quantities. The Saturated fat contained in Wagyu is very different. Forty percent is in a version called conjugated linoleic acid (CLA). Wagyu beef contain the highest amount of CLA per gram than any other food and about 30% more than other beef breeds. Food that are naturally high in CLA have fewer negative health effects.
The unique taste and tenderness of highly marbled Wagyu beef makes for an amazing culinary experience. This is why Wagyu beef is more expensive and more attractive to meat connissuers than traditional beef. Wagyu is finding it's way into repertoires of Gourmet cooks and find restaurants across the US.
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