about the beef
With its healthy eating properties, Wagyu beef has no equal when it comes to tenderness, marbling and eating quality.
Because of Wagyu's genetic predisposition it yields a beef that contains a high percentage of omega-3 and omega-6 fatty acids. The increased marbling also improves the ratio of monounsaturated fats to saturated fats making it a healthy eating product.
One of the most important factors for assessing beef quality is ‘marbling’, which refers to the fine white layers of fat that run through lean beef and which intensify flavour and tenderness. This marbling releases flavour into the meat when cooked. The fat in Wagyu has more monounsaturated fats and melts at room temperature, in fact at just 77F (25C), a lower temperature than any other beef, which in turn can make the beef suitable as part of a lower cholesterol diet. This explains why Wagyu Beef melts in your mouth and is reputed to be the finest and most tender tasting beef in the world.