Rich in flavour and marbling, wagyu beef has been deemed good for your health. Wagyu beef has a much higher proportion of the desirable monounsaturated fats (better for cholesterol) than other breeds of cattle.
Dr Tim Crowe, dietician and lecturer, Deakin University School of Exercise and Nutrition Sciences, speaking at the Australian Wagyu Association Conference 2004.
"But even 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. So really, the profile of marbled wagyu beef is more beneficial to human health. It can be described a healthier type of meat."
Wagyu beef is also higher in unsaturated fats including omega 6 and omega 3 oils. The benefits of this include protection against heart disease, arthritis, depression, Alzheimer's, high blood pressure and anti carcinogenic properties.
Realising the value of their unique product the Japanese Government banned the export of wagyu and declared them a national treasure. However, in 1976, 4 bulls were exported to the USA. Australia received its first wagyu genetics in 1990, a wagyu female. Frozen semen and embryos followed in 1991.
Australia is now in the position of having the best accumulation of wagyu genetic material outside Japan in a country free of those diseases which restrict exports from other countries. Australia has now become the clean green wagyu supplier for the world. The Australian Wagyu Association protects the integrity of this genetic base by insisting that all wagyu seed stock submitted for registration must undergo DNA parent verification
: wagyu beef has high marbling, softer fats , higher ratio of unsaturated fats and above all flavour.
: Wagyu meat texture is fine.
: wagyu carcases have a high yield.