Researchers from the University of Wisconsin found that certain fats had anti-cancer properties that also combat atherosclerosis. These effects attributed to CLA (conjugated linoleic acid) which occurs mainly in monounsaturated fatty acids, such as olive oil.
Further research found that Wagyu cattle contains up to 30% more monounsaturated fatty acids (healthy fats) than other breeds.
The latest research from Pennsylvania State University, published December 2011 in the American Journal of Clinical Nutrition, concluded that eating monounsaturated fatty acids is better for your heart than eating special diets with lean products. Thus, eating Wagyu Beef can be healthier for your heart than eating Grass-fed Beef. The study contradicts many grass-fed claims and shows that Wagyu meat can reduce cholesterol levels!
Other research has investigated the ability of Monounsaturated Fats in various combinations to help people lose weight. These studies determined that a concentration of 60 percent monounsaturated fats, with a ratio of 1:5 saturated fats to unsaturated fats, showed the highest occurrence of body fat loss and ability to prevent further fat concentrations within the body.
Diets high in Monounsaturated Fats aren’t only helpful regarding weight loss because of their impact on adipose dysfunction. They’ve also been proven to help patients with elevated levels of certain liver enzymes (a precursor to liver disease) decrease weight, waist circumference and cholesterol, along with other obesity-related factors.
Did you know some grocery stores mix hundreds of animals beef to make their hamburger meats? They just care about the lowest price they can sell to maximize margins. Not us, we take pride in our commitment to provide healthy beef to our customers. We never mix animals. No Antibiotics. No Hormones. No dye. It is frozen while fresh. It is delivered to you fresh. It is all USDA inspected.
Japanese Genetics Wagyu Beef is tender with a buttery rich flavor due to its high marbling content unmatched by any other breed of cattle. It can be cooked without added butter or oils and will hold its flavor. Even if you cook Wagyu well done, the meat is crispy on outside and juicy on the inside. To our knowledge Wagyu Beef has won every steak or carcass competition in the United States against all other breeds including Angus.
In direct competition with all other breeds of cattle at the 2015, 2016, 2017, and 2018 Kansas City American Royal livestock show blind taste steak competition, Wagyu steaks were undefeated. Two wagyu steaks were entered in 2015 taking Grand and Reserve over all other breeds. In 2016, six wagyu steaks were submitted against 34 other steaks from other breeds. Wagyu took Grand, Reserve, and the first 4 runners-up. Not one steak from any other breed beat any steak from Wagyu. This included all Angus entries. Their very best could not defeat one of the Wagyu entries. 2017 Wagyu took Grand and Reserve. In 2018 ONCE AGAIN Wagyu took Grand and Reserve! Based on blind taste tests results Wagyu is Undisputed King of Beef!
The Preservation of Wagyu Cattle: The American Wagyu Association has carefully preserved Wagyu cattle since 1994. Thru DNA verification, the breed has remained Fullblood unlike Angus, Hereford, Charolais, Simmental etc. Most every other imported breed of cattle have been crossed with other breeds and only 15/16 Purebred genetics remain. Nearly 99% of registered Wagyu cows are 100% Fullblood Japanese Genetics. These are exactly the same genetics you will find in Japan. Genetics used to produce the beef provided to Kobe Club members comes from descendants of original cattle that came directly from Japan. These genetics are directly related to the best cattle Japan had to offer at the time they were imported. After exporting 200 wagyu animals, Japan placed a ban on export of all live wagyu cattle in 1997. The ban remains in place still today.