Wagyu beef originated in Japan and is world renowned for having high marbling animals that yield quality cuts of meat that surpass all other breeds for tenderness and intramuscular marbling.
This breed was originally Draft animals used in cultivation and were selected for their physical endurance. This selection favoured animals with more intramuscular fat cells (marbling) which provided a readily available energy source resulting in carcases unlike any other breed.
This selection favoured animals with more intramuscular fat cells (marbling) which provided a readily available energy source resulting in carcases unlike any other breed.
In addition to this the meat has a higher percentage of mono-unsaturated fats than any other breed and is extremely low in cholesterol. The monounsaturated / saturated fat ratio in Wagyu beef is up to three times higher than any other breed
Wagyu beef also possesses a very high concentration of Omega 3 and Omega 6 fatty acids which are the only two essential fatty acids the body cannot produce itself. These assist in immune resistance, vision, building cell membranes, blood clotting and blood pressure with the beneﬁts including protection against heart disease, arthritis, depression, Alzheimer’s, high blood pressure and anti-carcinogenic properties.
Though naturally the meat quality is exceptional this can be enhanced by feeding, in particular adding a high percentage of Maize to the diet especially for the “starter” feed that is given prior and after weaning up to 14 months old. The most recent breakthrough is that if the actual marbling fat contains Oleic acid rather than most naturally produced stearic acid it gives it a lower melting point therefore making the meat even tenderer and more delicious.
The marbling in these animals starts at the front where it is most noticeable and very slightly reduces coming back the carcase which means all the cuts beneﬁt from the breeding and feeding regimes from the Burgers to the Fillet steak.