the butcher blog

Wagyu - The Other Healthy Beef

Wagyu - The Other Healthy Beef

Move over grass-fed, there's another healthy beef option showing up on more and more dinner plates around the country. Though it may seem counterintuitive, the heavily marbled, incredibly rich, Wagyu beef that graces the tables of the USA's best steakhouses is a heart healthy option, and available through New York Prime Beef.

Eaten in moderation, Wagyu beef has a significant edge over Angus in the health department. Due to a longer growing process, 28-36 months vs. 18 for conventional steer, Wagyu cattle spend much of their life eating grass and put on weight much more slowly than your typical breeds.  This means Wagyu grow more naturally and healthfully, switching from grass to a specially blended finishing diet after 18 months that creates the intense flavor and abundance of intramuscular fat.  It's a diet that yields impressive results.

Wagyu beef contains more total fat than average your average steak, but it is the type of fat that matters.  Unlike saturated fats, Wagyu steaks are loaded with monounstaturated fats shown to support heart and vascular health.  The In addition they're a great source of CLA (conjugated linoleic acids).  Due to the slow growing process and grass consumption Wagyu is much higher in Omega-3 as well as Omega-6 fatty acids than Angus beef.

What does all of this mean?  It means that you can enjoy the most tender and flavorful steaks AND get the benefits of healthy fats at the same time.  Enjoy!