Possibly one of the best beef. Wagyu is known around the world for its intense flavor and high price. Although it has some really spectacular properties.
Beyond the melt-in-your-mouth flavor, it’s also nutritionally different from other types of meat. Although known for being as luxurious as truffles and caviar, Wagyu beef is now one of the most sought-after meat products in haute cuisine. It is extremely tender and fat, and is part of many Michelin-starred menus around the world.
What is Wagyu?
Wagyu is a breed of cattle known for its high-quality marbling (intramuscular fat found embedded in the animal’s muscle). It is considered one of the best meats in the world due to its intense umami flavor, intramuscular fat and buttery texture.
The Wagyu breed is native to Japan . Its name means Japanese cow in English, and it actually refers to four specific breeds of Wagyu cattle: Japanese black, Japanese brown, Japanese hornless, and Japanese shorthorn. Although these are the original four breeds that comprise all modern Wagyu beef, crossbreeding has occurred in Japan and the United States.
Additionally, Wagyu farmers feed their cattle specific diets. These support the growth of this intramuscular fat, leading them to have a higher fat content than a standard beef cow. What we may not know is that monounsaturated fat is considered a “good fat,” which is one of the reasons behind the range of health benefits that come from eating Wagyu beef.
Why is it more expensive?
In addition to its premium quality, Wagyu beef is also more expensive due to the intensive process of raising, feeding and raising cattle for meat: it can take up to three or four years before they are ready for slaughter, compared to 12 years. . 18 months it takes for other breeds.
Due to its higher price and great taste, it is common for people to want to store it to enjoy later.
A 30-gram serving of cooked Wagyu beef equals a single serving. So 100 grams of this ground meat contains:
- Energy: 243 calories
- Fat: 21.3 grams
- Saturated fats: 6.8 grams
- Cholesterol: 60.4mg
- Sodium: 45.9mg
- Carbohydrates: 0 grams
- Fiber: 0 grams
- Sugar: 0 grams
- Protein: 13.7 grams
- Iron: 6% of the recommended daily value
In a 100-gram serving of ground Wagyu beef, we find 21.3 grams of fat, 6.8 grams of saturated fat, and 0.8 grams of trans fat. But the most interesting thing is that high protein content.
Wagyu has been studied for its health properties and its advantages over other types of red meat, especially for its fat content, particularly its Omega-6 and Omega-9 fatty acids.
Source of omega-6 fatty acids
Wagyu beef is an excellent source of conjugated linoleic acid, an Omega-6 fatty acid. These may lower cholesterol levels, reduce the risk of certain types of cancer, and reduce the risk of Alzheimer’s disease, although more research is needed in this area.
Eating foods with essential fatty acids can help lower LDL cholesterol levels. LDL, or low-density lipoprotein, cholesterol is often called bad cholesterol for heart health. Although the fatty acid in Wagyu beef can potentially lower LDL cholesterol, it’s important to look at the whole food and not just individual nutrients. Other foods that can improve cholesterol include avocados, fish, beans, and whole grains.
When it comes to nutrition, all fats provide 9 calories per gram of energy, while a protein and carbohydrate diet only provides 4 calories per gram. Therefore, reducing the amount of fat in the diet is one method of effectively reducing calorie intake and losing weight.
However, in recent years it has been discovered that a diet with moderate to high amounts of monounsaturated fats can help with weight loss. In fact, one study found that diets high in fatty acids led to similar weight loss as low-fat diets. This is also the basis of the Keto diet. It is good to keep in mind that diets high in fatty acids (such as those containing Wagyu) can be an effective method of losing weight, as long as we replace the current calories and do not add more to the diet.
Rich in protein
Protein also plays an integral role in maintaining a healthy and nutritious diet. Among other benefits, getting enough protein can help maintain energy, build muscle strength, and keep you full for longer periods of time.
As Wagyu beef is loaded with 22 grams of protein (in a 110-gram serving), it can be a great choice for those looking to be health-conscious and weight-manageable.
Contains oleic acid
It is also a good source of oleic acid, especially when compared to other sources of red meat. Oleic acid is a monounsaturated fat that is normally found in heart-healthy oils, such as olive oil. When substituted for fats and oils that are high in saturated fat, oleic acid can reduce the risk of heart disease.
About 100 grams of Japanese Black Wagyu beef has 16 grams of oleic acid , compared to just 2 grams in grass-fed Angus beef.
Oleic acid can help reduce inflammation in the body. Those who eat more foods with oleic acid have lower levels of inflammation.
Although the Omega-6 and omega-9 fatty acids help set Wagyu apart from other types of meat, there are still some health dangers associated with its consumption. Wagyu beef is high in saturated fat and has the potential to cause inflammation in the body.
High content of saturated fat
Even though most of the fat in Wagyu beef is unsaturated, it still contains 34 percent of the daily value for saturated fat per 100-gram serving.
A diet high in saturated fat can increase your total cholesterol and LDL cholesterol, which can lead to blocked arteries. The current recommendation for saturated fat is 10 percent or less of daily calories.
Although studies have been inconclusive in showing a direct relationship between saturated fat and heart disease risk, replacing saturated fat with polyunsaturated fat or complex carbohydrates is linked to a reduced risk of heart attack or stroke.
Inflammation is our body’s way of healing, but too much inflammation is associated with various diseases. Chronic inflammation can increase the risk of heart disease, Alzheimer’s disease, certain cancers, and diabetes.
Although the fatty acids in this meat have cholesterol-lowering potential, they may be linked to increased inflammation. A diet high in fatty acids can increase levels of C-reactive protein in the blood. Although some inflammation is necessary for a healthy body, including anti-inflammatory foods in your diet can help minimize the dangerous effects of chronic inflammation.
How to Cook Wagyu
Wagyu beef is known for its delicious flavor and texture, so preparing it the right way is essential. Experts recommend following these tips for a flavorful and tender beef steak:
- Let the meat rest at room temperature for at least 30 minutes so that the moisture disperses evenly throughout the meat.
- Season with salt and pepper.
- Over medium-high heat, melt a small amount of butter in a heavy skillet and brown both sides of the meat for 2 to 4 minutes.
- We’ll cook medium-rare to medium-rare to experience the tender texture and buttery flavor that Wagyu is known for.
- We will let the Wagyu beef rest for 5 minutes before cutting it.