The Facts behind the Heavy Marbling in Wagyu Beef

Published: 11th May 2010
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Those who have tasted Wagyu steak before have no words to describe the taste of Wagyu beef. It's so great that you would feel like having it regularly. It is unlike any other beef breed since Wagyu beef just melts in the mouth. Doctors generally do not approve of having beef regularly since its fat is found to raise the level of bad cholesterol in the body but with Wagyu beef, it is different since it is a healthy diet.


Normally all beef breeds have high quantities of saturated fats which increases the LDL (bad cholesterol) levels in the body. But in Wagyu beef instead of saturated fats, it is rich in monounsaturated fatty acids, which helps in reducing the cholesterol levels in the body. This intra muscular fat known as marbled fat also make the beef tasty and tender.


The amount of marbling in Wagyu beef is very high and the reason for this the unique rearing method followed by the Japanese breeders. The cattle are at first fed on low calorie diet and when it becomes 10 months, it is replaced with high calorie diet. In the olden days during summer when the temperature and humidity kills the appetite, the breeders feed the cattle with beer to rouse their appetite. It's not sure how many breeders in Japan still feed cattle with beer?


During the fattening period, which is from 10 months to 28 months approximately, the breeders make sure that the cattle do not roam around much. The lack of exertion aids in the forming of marbled fat. It is also heard that the Japanese breeders massage these cattle regularly in order to evenly distribute the fat.


This special rearing method explains the intense marbling in Wagyu beef and thus making it a good low-cholesterol diet as proven by several researches and studies.


Apart from the Japanese style of rearing, the genetics of the cattle also account for the high degree of marbled fat in Wagyu. All these factors are responsible for making Wagyu the King of Beef.



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