Wagyu Beef is meat with small, finely interspersed specks of fat called marbling. The marbling is so subtle and consistent that, when prepared correctly, it bastes the steak from its interior to ensure juiciness and depth of flavour. Marbling is the most reliable component of meat taste and tenderness. It is measured in the carcass by video image analysis or as percentage fat. Marbling begins at about 12 months of age and is maximised by 36 months, therefore Wagyu are ideally slaughtered as 3 year olds.
The latest research results from Pennsylvania State University were published December 2011, in the American Journal of Clinical Nutrition. Researchers concluded that eating monounsaturated fatty acids are better for your heart than eating special diets with lean products. The research also shows that Wagyu meat can actually help to reduce cholesterol levels. The marbling in Wagyu beef has the highest percentage of mono-unsaturated fat of any protein in the country.
The high degree of marbling adds an extraordinary depth of flavour that makes Wagyu beef a culinary delicacy. As a result the meat has a delectably intense buttery flavor as well as scrumptious juiciness and breathtaking tenderness.
“These mono-unsaturated fats melt at room temperature, 5 degrees lower than the average for normal beef. This makes Wagyu beef suitable as part of a lower-cholesterol diet.” Dr Sally Lloyd – PhD – Research Director.