What Cuts Do I Want?

Wagyu cattle have been extensively studied in Japan and in the United States. Washington State University, Kansas State University, Pennsylvania State University, Texas A&M University, and others have done extensive research into the fat produced by Wagyu cattle and effects of dietary fatty acids. Research at Washington State University has shown that Wagyu beef has about a 2:1 ratio of monounsaturated fatty acid to saturated fatty acid compared to British cattle with a 1:1 ratio and other studies have shown that higher monounsaturated fatty acid in the diet is associated with lower cardio vascular disease. Thus, Wagyu meat is not only rich in taste and tenderness, but it is perfectly suitable for a part of a well balanced healthy diet.

© Silverwood Wagyu, 2021