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WAGYU Beef — Delicious and Healthy

WAGYU RAISING PROCESS:

Another reason why our Full Blood Wagyu cattle is so prized for its quality is that our Wagyu cattle are fed for over 600 days on a special diet including wheat, corn, barley, oats and other wholesome foods. Their diet promotes "shimofuri," which is the high quality fat content we refer to as marbling.

Research shows that the beef from long-fed Wagyu cattle naturally contains more Omega 3 and 6 fatty acids, as well as more mono-unsaturated fatty acids (the good fats) than any other breed of cattle. The percentage of fatty acids affect the texture and "feel" in the mouth, particularly in meats. 

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 best restaurants across the world.

 

WAGYU HEALTH BENEFITS:

Not only is it a gastronomic delight, but it’s healthy for you too. 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 contains 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.

GENETICS ARE EVERYTHING; say the experts. 

We at Subtilia Ranch collect the best genetics from all over the world to make sure our Full Blood Wagyu meet the highest quality standards. Wagyu's striking characteristic is its pervasive marbling. It takes years and years of combining the best genetics to achieving optimum and evenly distributed fat. Wagyu are typically raised for upward of 30 months.

The fattening period is longer than it is on most Western ranches. Wagyu cattle eat plentifully and frequently. Wagyu tend to live a sedentary life, which also contributes to the generous marbling.

By contrast, most United States Department of Agriculture (USDA) beef comes from cattle that's about 19-21 months old. 

WARNING:

In recent years, efficient marketing efforts have elevated Wagyu to near-divine status among fans of fine food and drink. But they've also led to an influx of 'gold diggers' that actually chose to crossbreed the Wagyu with Angus or other domestic cattle. These crossbred animals also referred to as ‘American-style’ or ‘American Wagyu’.

Still, it’s rare that you’ll ever see a brand boasting the title ‘crossbred’, because it just doesn’t sound very sexy. Unfortunately Wagyu in the United States only needs to have 50% original Wagyu genetics to be sold under the Wagyu name. By far the bulk of what is sold in the United States and Canada as Wagyu is at best 50% pure.

In fact, there are only about 26,000 real registered Full Blood Wagyu (or 0.028% of the total 92.9 million cattle in the USA and Canada), and they all have to meet standards set by the American Wagyu Association.