WAGYU - a Japanese beef cattle breed
Derived from native Asian cattle, 'WAGYU' refers to all Japanese beef cattle, where 'Wa' means Japanese and 'gyu' means cow.
Wagyu is the generic name for Japanese cattle. Considered a national treasure by their native country, they produce the world’s best tasting beef and the most healthful, too, due to its uniquely high ratio of oleic acid. In fact, according to noted fat expert, Dr. Stephen Smith of TX A&M University, Wagyu Beef approaches olive oil in health benefits. The substantial premiums being offered for Wagyu influenced feeder calves plus calving ease are just two reasons why this breed is in high demand for domestic and export markets. The substantial premiums being offered for Wagyu influenced feeder calves plus calving ease are just two reasons why this breed is in high demand.
Derived from native Asian cattle, 'WAGYU' refers to all Japanese beef cattle, where 'Wa' means Japanese and 'gyu' means cow.
Wagyu is the generic name for Japanese cattle. Considered a national treasure by their native country, they produce the world’s best tasting beef and the most healthful, too, due to its uniquely high ratio of oleic acid. In fact, according to noted fat expert, Dr. Stephen Smith of TX A&M University, Wagyu Beef approaches olive oil in health benefits. The substantial premiums being offered for Wagyu influenced feeder calves plus calving ease are just two reasons why this breed is in high demand for domestic and export markets. The substantial premiums being offered for Wagyu influenced feeder calves plus calving ease are just two reasons why this breed is in high demand.
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What is WAGYU A5?
Beef cattle is classified into four categories: Japanese Black, Seed Japanese Brown, Japanese Shorthorn, and Japanese Polled. It is Japanese Black of which number of breeding is the largest among them. The standards of grading beef consist of Yield Grade and Quality Grade. “A” of “A5″ means the yield grade, while “5” shows the quality grade. Moreover, the Japanese beef grading system has 5 quality grades. They are (1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat. |
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The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivalled eating experience. That is why Wagyu beef is finding its way into the repertoires of Gourmet cooks and fine restaurants across the US.
Not only is it a gastronomic delight, but it’s healthy for you too. Health experts have discovered the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef and, the saturated fat contained in Wagyu is different. Forty percent is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels. The profile of marbled Wagyu beef is more beneficial and healthier to human health.
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 of any foodstuff – about 30% more than other beef breeds – due to higher linoleic acid levels. Foods that are naturally high in CLA have fewer negative health effects.
Not only is it a gastronomic delight, but it’s healthy for you too. Health experts have discovered the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef and, the saturated fat contained in Wagyu is different. Forty percent is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels. The profile of marbled Wagyu beef is more beneficial and healthier to human health.
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 of any foodstuff – about 30% more than other beef breeds – due to higher linoleic acid levels. Foods that are naturally high in CLA have fewer negative health effects.