Benefits of Wagyu Beef
While many Americans think of prime beef as being the best tasting meat or the highest quality beef, this isn't really the case. It also isn't the most nutritious type of beef. Those looking for a low-fat option should choose choice grade instead, but those who like the taste and mouth feel of a higher-fat meat may want to choose Wagyu beef, which is also sometimes called Kobe beef after the region in Japan where the type of cattle that produce this type of beef are originally from.
High in Good Fats
Although Filet Mignon are higher in fat than those from the typical American breeds of cattle, such as Angus cattle, a much higher portion of this fat consists of the healthier types of fat. About half of the fat in Wagyu steaks is the healthy monounsaturated fat that may help improve cholesterol levels and lower heart disease risk, and some of the other fats contained in the meat include the essential omega-3 and omega-6 fats. Even much of the saturated fat contained in this type of beef consists of stearic acid, one of the types of saturated fat that have little if any effect on cholesterol and thus one of the healthier types of saturated fat.
Smooth Texture and Rich Flavor
Many people prefer a smoothly-textured piece of meat with a rich flavor, which both depend on the amount of marbling in the meat. Wagyu is very well marbled, with very little fat on the edges of the steaks and most of the fat mixed into the muscle of the meat to give it the texture people admire. It is even more marbled than prime meat and is sometimes described as being super-prime, although this isn't an official USDA classification. For best results, don't cook steaks more than medium-rare.
What to Look For
Look for a retailer, such as Lone Mountain Wagyu, that offers cattle raised on a long-fed program involving grass supplemented with other natural ingredients, as this helps give the meat the best marbling. This retailer also uses environmentally-friendly methods and sustainable practices as they raise their cattle, using alternative forms of energy and a rotational pasture system. Another thing to look for is the percent Wagyu of the cow that the meat came from, as some beef sold as Wagyu may be from cattle with only 50 percent Wagyu genes, which doesn't result in as high-quality of a product.
