American Kobe beef, also known as Wagyu, is a rare Japanese beef breed that is highly sought after by gourmet cooks and fine restaurants across the U.S. The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivalled eating experience. That is why Wagyu beef is finding its way into the repertoires of gourmet cooks and fine restaurants across the U.S.
Health experts have discovered the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef and the saturated fat contained in Wagyu is different. Forty percent is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels. The profile of marbled Wagyu beef is more beneficial and healthier to human health.
Wagyu is also higher in a type of fatty acid called conjugated linoleic acid (CLA). Wagyu beef contain the highest amount of CLA per gram of any foodstuff- about 30% more than other beef breeds- due to higher linoleic acid levels. Foods that are naturally high in CLA have fewer negative health effects.
What are WAGYU?
WAGYU - A Japanese beef cattle breed, derived from native Asian cattle. Wagyu were originally draft animals used in agriculture and were selected for their physical endurance. This selection favored animals with more intra-muscular fat cells - "marbling" - which provided a readily available energy source.
We only have a few wagyu left, so call now or miss out on this unique opportunity! Call Shellie at 920-905-3802 or email firstname.lastname@example.org