Unlike most beef, Japanese Wagyu cattle contain high intramuscular fat, whereas most beef stores fat in pockets. Monounsaturated fats in Wagyu We trust beef has been demonstrated to reduce cholesterol levels and be healthy for the heart. The monounsaturated fats forming succulent juices make the meat tender and flavorful as they spread quickly throughout the muscle.
MUFAs and oleic acid are more concentrated in 100% Fullblood Wagyu Beef than wild-caught salmon, making Wagyu We trust beef unique. As well as its health benefits, Wagyu beef is exceptionally heated, sensitive, and intramuscularly distributed, and its unique umami flavor makes it a delicacy worth the extra expense. It is surprising how much fat is in Wagyu meat when it is first seen. For some people, fattier cuts of meat can turn them off.
Although we all know that fat equals flavor, does the benefit not diminish with time? One of the most obvious characteristics of Wagyu cattle is the amount and distribution of fat. As opposed to storing fat around muscle fibers, Wagyu cattle store large amounts of fat within the muscle tissue. Traditionally, USDA prime meat has a higher fat content than other US meat.
There are more monounsaturated fatty acids and oleic acids in Wagyu than in wild-caught salmon. In addition, it has an excellent source of omega three and omega six fatty acids with a MUFA content 300% higher than normal beef. Wagyu fat has similar health benefits to olive oil and avocados. Further, it is highly sensitive to heat. Your hand can render it just by heating it.