High-grade Japanese Wagyu is highly-sought after all worldwide for its quality marbling and juicy flavor. It can sell really high, and Wagyu cattle can be worth above $30,000. But, what makes a5 japanese wagyu so costly?
The word Wagyu refers to 4 main breeds and they are Akage, Kuroge, Mukaku and Nihon Tankakon. These cows are bred for its physical endurance and their meat has higher intramuscular fat cells, and fat distributed evenly throughout the muscle.
Let us talk about some amazing health benefits that with distinctly rich taste and tenderness put Wagyu Beef in the top class.
Saturated and Unsaturated Fats: How Do They Differ?
Before getting in various characteristics of Wagyu Beef and associated health advantages, it is very important you know the major difference between the saturated and the unsaturated fats. Most of the foods with fat have mixed fats, healthy and unhealthy both.
The saturated fats, with its trans fats, are actually considered unhealthy and found in various foods cheese, butter, and other red meats. Trans fats must be avoided, as they are known to increase your cholesterol, increase your risk of heart disease, diabetes, and stroke.
The difference between the saturated fats & unsaturated fats has got the direct effect on cholesterol levels. Japanese Wagyu beef has very high concentration of the monounsaturated fats that your body will break down very easily. The monounsaturated fatty acids (called MUFAs) reduce the amount of LDLs or low-density lipoproteins into your system. Ratio of unsaturated fats and saturated fats in Japanese Wagyu beef is much higher than in other meat out there.