There is an increase in the wagyu beef market globally. Due to a decrease in grazing and an increase in using the feed, the wagyu beef has increased in fat percentage resulting in fattier, larger cattle in recent years. In Bangkok, Thailand, the so-called ‘Thai wagyu’ is crossbred between Japanese or Australian wagyu and Holstein, Charolais, or Brahman cattle.

The basic

Wagyu beef’s intra-muscular fat properties contained in the marbling have attributes linked to the reduction of the risk of various diseases and increased longevity. Fats are essential to a healthy diet and they contribute to the texture and flavor of many foods. Including some types of fat in your diet (Wagyu beef) will help reduce the risk for cardiovascular disease and cholesterol. 

The essential fatty acids

The unsaturated fatty acids in the wagyu beef have one double bond called monounsaturated fatty acids (MUFAs). The unsaturated fatty acids with more than one double bond are Polyunsaturated fatty acids (PUFAs). Omega-6 and Omega-3 fatty acids are PUFAs. These essential fatty acids are believed to lower the risk of cancer, Alzheimer’s, and cardiovascular disease. The wagyu beef contains more conjugated linoleic acid (CLA), which is believed to have health benefits such as improving the immune system, helps in fighting cancer, contributes to weight loss, reducing the risk of Type 2 diabetes and heart disease. The oleic acid is abundant in Wagyu and contributes to its signature buttery flavor. A significant amount of oleic acid is good for the heart.

Iron and protein

There is plenty of protein in Wagyu beef. To help maintain energy and weight throughout the body, the body relies on irons and proteins to transport oxygen.

Wagyu beef components

Eating Wagyu beef will lead to a lower-fat and reduced-calorie lifestyle which could improve your health. Per 100g, wagyu has 63 times the monosaturated fat of fish, the lowest salt component compared to white meat, 20% lower cholesterol than regular beef, 22% lower cholesterol than pork, and 15% lower cholesterol than chicken.

Popular wagyu cuts

    Wagyu top sirloin

Found at the back end of the cow, it is known for its robust beefy flavor. It is still delicious and more affordable than the fillet. 

   Wagyu strip steak

It is the highest quality meat that has a wonderful balance of flavor and texture, as it is served boneless. Of all the cuts it has the most intense marbling which makes it one of the best Wagyu cuts to enjoy. The strip steaks also have a lower fat content despite their dense marbling. This steak doesn’t need much sauce or seasoning as it shines on its own.

   Wagyu filet mignon

It’s a highly lean and tender cut of beef from the tenderloin of a cow. The muscle is fairly sedentary and has a high level of marbling in the meat. Its mild, sweet flavor and supple texture is loved by many. A small amount of meat makes it more expensive than other cuts of meat. 

   Wagyu d rump

The muscle is above the cow’s hip bone from the hindquarter. The meat is tough but still flavorful, though it is taken from a highly active muscle. The wagyu d rump consists of three muscles; the tri-tip, rump cap, and rump heart. The rump heart is extremely juicy.

   Wagyu ribeye

It comes from the cow’s rib cage area and doesn’t bear any weight as well. Surrounded by a layer of fat, the cut is well-marbled and tender. The fat melts into the muscle and is distributed throughout the meat, when cooked giving the ribeye an intense flavor with each bite. Among many meat lovers, it is a favorite and delicious cut.