About Wagyu & Health Benefits

Wagyu means Japanese beef and have been
bred in Japan for over 2,000 years.

Wa = Japanese, gyu = beef. Wagyu originally served as pack and plough animals and have undergone rigorous selection for meat quality over the past 80 years.

No other breed of cattle has the genetic potential to produce beef with such a high level of marbling and fine texture.

Fullblood Wagyu are naturally horned and are either black or red in colour. The Black haired Wagyu (Kuroge) is the most popular in & outside of Japan. Crossbred Wagyu x Holstein is the traditional Japanese F1 and produces outstanding beef. Crossbred Wagyu x Angus is more common in Australia and USA and can also produce excellent quality beef

Health benefits. Wagyu marbling has unique characteristics with higher ratio of mono-unsaturated to saturated fats than other cattle breeds. Wagyu beef contains more conjugated linoleic acid (CLA) than other beef breeds. CLA is a fatty acid with potent anti-carcinogenic properties, as well as being an anti-inflammatory agent. Wagyu genetics also yield beef higher in Omega-3 and Omega-6 fatty acids than other beef breeds.

Ref: Dr Tim Crowe, Deakin University
Ref: Prof. Stephen Smith, Meat Scientist, Texas A&M University

Meat & Cuisine

No other breed of cattle has the genetic potential
to produce beef with such a high level of marbling.


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