Characterized by its unique marbling effect caused by a high level of fat, wagyu beef is prized for its legendary flavor. Although expensive, authentic wagyu beef is unrivaled in taste, quality, and even livestock treatment.
Wagyu beef does contain a higher proportion of fat than other beef varieties, however, the fats present are widely accepted as ‘good’ fats; omega-3 and omega-6 fatty acids, as well as other monounsaturated fats.
Although visually high in fat, this is essential for wagyu beef’s divine texture and rich, luxurious taste, as it holds the majority of the flavor. According to Dr. Stephen B. Smith from the Department of Animal Science at Texas A&M University, Wagyu beef is the healthiest beef available.
What makes the fats ‘good’?
Omega-3 fatty acids are essential in a healthy, balanced diet, and are renowned for their help in managing heart disease. Omega-3 fatty acids can help the heart in a number of ways, such as to lowering blood pressure and avoiding a build-up of cholesterol in the arteries, which in turn reduce the likelihood of heart attack, stroke and even cardiac arrests.
Omega-6 fats are also beneficial in other areas, including circulation. The fats reduce LDL cholesterol and boost HDL, as well as helping to avoid insulin-resistance, thus improving blood sugar levels.
Critics argue that omega-6 fats can convert linolenic acid into arachidonic acid, which Harvard Health say can “promote inflammation, blood clotting, and the constriction of blood vessels”, however, the body converts very little amounts of this. It is widely believed that such small amounts won’t cause harm – in fact the opposite, with Omega-6 fats reducing the risk of heart attacks by 24%.
Wagyu beef has a 52.9% oleic acid concentration (classified as a monounsaturated Omega-9 fatty acid), far surpassing other breeds of cattle.
While Omega-9 fats are not necessarily essential fatty acids, they do have potential health benefits, including strengthening the immune system, reducing inflammation in cases such as arthritis, and improving cardiovascular health. Omega-9 rich oil has also been found to be protective against breast cancer in mice, although this hasn’t been proven in humans thus far.
Truly one of a kind, studies have found that red wagyu beef has the lowest cholesterol of almost any kind of meat at 10mg, with the next lowest being fish at 28mg per 100 grams.
What makes Wagyu beef so high in fat?
The short answer to this answer is both nature and nurture. Wagyu cattle are genetically predisposed for creating that iconic, distinctive marbling effect, however, the rearing techniques used only catalyzes this process.
The marbling is made up of visible layers of intramuscular fat (fat that is found in the muscle). The genetics means that a higher percentage of fatty acids are present than other beef options, giving it a higher marbling score.
There are various grading systems, but the original is the Japanese Meat Grading Association (JMGA). A perfect rating is ‘A5’; letter (A, B, or C) refers to the yield of the carcass, meaning how much of the meat on the animal was usable, and the number (1-5) refers to the quality of the meat, taking into account the marbling, meat color, brightness, firmness and texture, luster, and quality of the fat. Only authentic Japanese Wagyu cattle can achieve the perfect score, and the higher the score the more flavorsome, tender, and juicy the meat is.
Wagyu meat is reared, with the right kind of feed, to retain fat, rather than promoting lean meat – a common practice with other cattle types. This means little to no exercise to ensure ultimate fat retention.
A commonly-held belief is that Wagyu cattle are fed beer to increase their appetite, however, it appears to be little more than an old wives’ tale.
Most people assume wagyu will be chewy and tough due to its high proportion of fat, however, it’s very much the opposite. Wagyu beef is moist, tender, and buttery.
Is Wagyu beef worth it?
At a cost of up to up to $200 per pound, wagyu beef does come with a luxury price tag. What wagyu beef lacks in affordability, certainly makes up for in quality, sustainability, flavor, ethical practice, and exclusivity.
The exquisite treatment of the cattle, including efforts to ensure they live in a ‘zen zone’ by reducing noise levels, providing vitamin-rich grazing patches, a constant supply of fresh water, and even massages, is a rarity which should be celebrated as an ethical alternative to regular beef options.