Wagyu Meat Is Healthier For You??

The IMF content is known to vary depending on feeding time, finishing diet and variety type. To produce high QG beef, much attention has been paid to the increased build-up of the IMF in the Wagyu and Hanwoo muscles. A good strategy to increase the IMF content in the meat muscle is to extend the sacrificial age. Although the marble score increases and reached a plateau at the age of 24 (Choi et al., 2002), Hanwoo’s sacrificial age has been extended to increase the BMS score (Jo et al. 2012). In Korea, Hanwoo’s marketing age has been extended to an average of 31 months weighing 719 kg to fatten livestock .

However, the average daily increase decreases due to the increase in the sacrifice weight (Paek et al. 1993). Recently, cattle in China sailed unusually long time before slaughtering like Wagyu and Hanwoo. This could have contributed to the high IMF and oleic acid content (Smith, 2016; Tanaka, 1985). Unsaturated fats consist of two types of good fats: monounsaturated and polyunsaturated. They are widely regarded as healthy because they balance cholesterol levels, reduce inflammation, provide essential nutrients, among other benefits.

“Wagyu beef is an excellent source of conjugated linoleic acid, an omega-6 fatty acid,” said Andrew Akhaphong, RD, LD, a dietician for Mackenthun’s fine food. The results of an investigation led by Dr. Smith discovered that oleic acid has positive health benefits. Increased oleic acid in beef has a measurable effect on cholesterol metabolism in humans. According to Kris-Etherton and Yu, 1997, oleic acid-rich foods lower LDL cholesterol and raise HDL cholesterol

This effect is repeatable when natural foods are used to supplement diets with oleic acid. In this sense, Smith concluded that livestock should be kept under production conditions to increase the concentration of oleic acid in their edible tissue, that is., by feeding grains for a long time. The University of Wisconsin recently conducted a study on finding carcinogens in meat. Oleic acid is a monounsaturated fat that is common in heart-healthy oils, such as olive oil. When fats and oils with a higher saturated fat content are replaced, oleic acid may reduce the risk of heart disease, according to the Federal Administration of Medicines . Fatty acid compounds differ per race (Smith et al. 2006; Zembayashi and Nishimura, 1996).

It is therefore recommended to reduce total fatty acid intake and replace SFA with PUFA. Ulbricht and Southgate have shown that stearic acid has no effect on plasma cholesterol levels and that oleic acid can lower serum cholesterol, similar to PUFA. Further, Pavan and Duckett have suggested that a higher proportion of oleic acid in beef is desirable because consuming high oleic acid minced meat can increase HDL cholesterol levels (Gilmore et al. 2011).

One of the most critical building blocks is proteins, which we can find in eggs, nuts, legumes and meat! Wagyu beef is not quite thick; It is extremely rich in protein and is a wonderful way to get that part into your food. Some people are suspicious of having too much red meat in their diet, but Wagyu’s benefits make this meat worthwhile. Again, as with many things in life, problems start with excess: too much can cause high blood pressure and increase the risk of cardiovascular disease and stroke.

Wagyu has a higher CLA concentration than meat from other breeds of cattle. Wagyu meat contains even more CLA per gram than most other foods in general! This fatty acid is another important assistant in the fight against fullblood wagyu meat online heart disease. Wagyu literally refers to all Japanese beef cattle where “Wa” means Japanese and “Gyu” cow. Initially, Wagyu were draft animals used in agriculture, but later selected for their physical resistance.