All these years beef has been considered as an unhealthy diet and therefore have been advised by doctors not to have it regularly. But it tastes so good that beef lovers have found it difficult to avoid it altogether even though beef is considered as one of the significant contributors of increasing cholesterol in the body. They have it occasionally since its taste is so captivating to taste buds.
However, today a new entrant in the European market has taken people by storm. Known as Wagyu this has been reared for over 2000 years in Japan. Wagyu is actually a Japanese word meaning ‘Japanese cattle’. Most people are familiar with Kobe beef, which is nothing but Wagyu brought from the Kobe region in Japan.
What makes people go gaga over Wagyu beef is its tenderness and flavor. Those who have tasted Wagyu before would know that it just melts in the mouth. This is what makes Wagyu beef a culinary delicacy and the favorite among beef lovers.
The high degree of marbling is the differentiating factor between Wagyu and other forms of beef. It means that the muscle of the beef is rich in monounsaturated fat thus giving the beef the superior taste, tenderness, and moisture. Monounsaturated fats are known to have low melting point and as a result it gets absorbed into the muscle when cooked. But soon after cooling it reappears again. The rich presence of monounsaturated fats makes it a healthy diet thus providing relief to beef lovers.
The presence of monounsaturated fats in Wagyu makes it a healthy food as it helps to reduce cholesterol in the body. Moreover, forty percent of saturated fats are stearic acid, which also helps to bring down the cholesterol levels. According to Dr. Tim Crowe, dietician and lecturer, Deakin University, “WAGYU is also higher in a type of fatty acid called conjugated linoleic acid (CLA). The CLA has been shown to have potent anti-carcinogenic properties, as well as being an anti-inflammatory agent. WAGYU cattle contain the highest amount of CLA per gram of any foodstuff – about 30% more than other beef breeds – due to higher linoleic acid levels.
As per USDA grading system, beef would be deemed as ‘prime beef’ only if it has 6-8 percent of marbled fat. Wagyu beef is believed to have 20-25 percent of marbled fat. And as far as the Australian grading system is concerned, the grading was raised to nine from six with the introduction of Wagyu breed. All this proves that Wagyu beef is a good low cholesterol diet.
