Half Wagyu Cow
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This purchase includes multiple cuts of steak including ribeye, filet, roasts, and more. This include all cuts from half cattle carcase.
Wagyu is healthier than commercial beef because it contains more Monounsaturated fats and Omega-3s. Wagyu cattle are genetically predisposed to have intense levels of marbling. This delicate white lacy fat that permeates Wagyu beef has 50% higher Monounsaturated 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 the Monounsaturated to Saturated fat ratio is higher in Wagyu than in other beef cattle. Monounsaturated 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 steric acid which is regarded as having a minimal impact in raising cholesterol levels. Wagyu is also higher in a type of fatty acid 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. Foods 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 connoisseurs than traditional beef. Wagyu is finding it way into the repertoires of Gourmet cooks and fine restaurants across the US.
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