The unique genetic attributes of Wagyu raised on an ALL-NATURAL regiment such as our program at Walhalla Valley Ranch allow for us to table delightful beef that in moderation, can enable an improved diet. The following set of facts about Wagyu beef and its health benefits have been published by various medical associations and universities in the U.S.A. and abroad.
- The Mono-unsaturated Fatty Acid (MUFA) to Saturated Fatty Acid ratio runs up to 3X higher in Wagyu than other beef and research indicates that MUFA are either lower or neutral to total cholesterol levels, while increasing High Density Lipoprotein (HDL) levels, or good cholesterol. Medical experts report that HDL tends to deliver cholesterol away from the arteries and to the liver where the body can get rid of it and research indicates that HDL removes excess cholesterol from arterial plaque, thus slowing its build-up.
- Wagyu beef is an effective source of Essential Fatty Acids such as the Omega 3 (Linolenic Acid), as well as containing 30% more Omega 6 (Linoleic Acid) than other breeds. Omega 3, the same compound found in nuts, olive oils, and fish that give them their health benefts, has been found to protect against heart disease, arthritis, depression, Alzheimer’s, high blood pressure, and act as an anti-carcinogen. Omega 6 has been shown to prevent numerous kinds of cancers, while also reducing Low Density Lipoprotein (bad cholesterol) and triglycerides.
- Wagyu beef is one of the best sources of Vitamin B, iron, and essential complete amino acids.
- Wagyu cattle are unique in that they have a genetic ability to store marbling within the muscle instead of outside the muscle. Marbling is a key component to extra flavor and tenderness.