Wagyu Beef of Japan is recognized all over the globe for its exquisite taste and flavor and premium quality—but do you know it is known for an exclusive range of health benefits? Trust it or not, various health advantages of japanese a5 wagyu are scientifically proven and extensive, making it one of the healthiest foods around.
Lower Risk of Chronic Disease
Japanese Wagyu comes rich in MUFA omega-3 fatty acids, it not just protects against various heart disease, but even depression, arthritis, Alzheimer’s, blood pressure, and many more. Also, omega-6 improves your immune system and help to fight certain cancers. In addition, foods rich in the unsaturated fats have actually proven to help in your weight loss efforts, decreasing your risk of obesity & associated conditions.
What Makes Wagyu Very Special?
Combination of following factors actually makes Wagyu the best quality of beef across the world:
- Extreme regulations to meet for best quality control
- Care in which the cattle are raised
- Genetic makeup of highly marbled meat
- Specialized diet
Wagyu beef can easily be recognized by the signature characteristics, like rich cherry color, dense beefy flavor and buttery texture.
Rich Taste and Flavor
Wagyu beef has actually made rounds across the world for its texture and flavor. It owes huge esteem to its fat marbling, which laces the meat —the marbling routes to ubiquitous stamp of the Wagyu beef: umami. An elusive umami flavor is the five basic flavors and often is described as the complex savories.