09 Apr The Profile Of Wagyu Is Very Beneficial To Our Health.
Wagyu beef has a very unique high concentration of beneficial omega 3 and omega 6 fatty acids. Dr. Tim Crowe, a chief dietitian has built a compelling argument for the promotion of Wagyu beef being the ‘healthy alternative’ in a balanced diet. His research findings went a long way towards dispelling the misguided beliefs that the high fatty content in Wagyu beef was in fact a ‘negative’ for the breed, in terms of public perception.
A unique advantage in Wagyu is that it contains a much higher proportion of the desirable monounsaturated fats that other beef, being up to three times higher.
Dc Crowe’s research focuses on the role of novel dietary fatty acids in the prevention and treatment of clinical diseases. He has confied that these fatty acids provide most of the health benefits found in red meat, as well as contributing to both the texture and taste.
Omega 3 and Omega 6 fatty acids are needed to assist in immune resistance, vision, building cell membranes, blood clotting and blood pressure. ‘Protecting against heart disease, arthritis, depression, alzheimers, high blood pressure and anti carcinogenic properties are some of the main areas of benefit, but the list keeps growing.
Wagyu beef also has a high level of CLA, having a whole raft of health benefits. Wagyu cattle contain the highest amount of CLA per gram of any food, which helps with the the reduction of heart disease, diabetes and asthma, reducing body fat gain and increasing immune response.
Below is an image of an F1 Bald Ridge Wagyu scotch fillet roll. This steer was by Red Star C402 and out of an Angus cow. Primarily grass fed, however was supplemented with a feeder to finish up. We are very pleased with the quality of this Wagyu F1, which has the amazing Wagyu taste.