Beef, quality matters an angle you may not have considered

January 5, 2013 — 3 Comments

As the french would say “boef”

I’ve dabbled in vegetarian and veganism and personally benefit from some animal protein in my diet. I wish it wasn’t so, I love animals. And I love the environment (heard the term ecotarian lately?). But that’s not why we’re here today.

The health benefits from eating organic and biodynamic beef is well heralded. I want to throw Wagyu beef in the mix. In addition to having an extraordinary mouthfeel and melt in your mouth quality, Wagyu has greater health benefits than regular beef. With all that marbly fat, you must be thinking I’m bonkers. Hear me out. The fat of Wagyu beef is more superior to other breeds. For starters, Wagyu cows are genetically predisposed to higher amounts of essential fatty acids 3 and 6 containing flesh (all that marbling). Secondly, there’s a 6:1 monounsaturated fats to saturated, normally 2:1. I’m not afraid of saturated fats. However monounsaturated fats stand between polyunsaturated and saturated fats in their varying benefits. They don’t contribute to cholesterol and not as unstable as polyunsaturated fats (higher melting point). Monounsaturated fats help eliminate bad LDL fats sparing the good HDL’s.

Wagyu should be enjoyed medium rare to preserve its health benefits.


3 responses to Beef, quality matters an angle you may not have considered


    Almost the best post you’ve had. You should mention that bio-dynamic or organic beef does not matter if it’s finished on grain – this may actually be the case with Wagyu beef, as they usually finish on grains to increase fat content. Grass fed beef, especially near the end of it’s life, is always best. Grain fed increases the Omega 6 – Omega 3 ratio. Also (you did sorta mention it) but Saturated fat is not bad for you and is THE HEALTHIEST fat to cook with. trust me, i know.

    don’t worry about thanking me for expanding your knowledge – i’m always happy to help!



    100 per cent full blood Wagyu (‘Wa’ means Japanese and ‘gyu’ cow) cattle are sustainably raised on rich, fertile pastures in Victoria and fed for 500 to 600 days on a Japanese-style ‘secret’ ration low in grain allowing for natural digestion and eliminating the need for growth hormones, antibiotics and genetically modified food. 98 percent of this beef receives the highest marbling grade of 9 , denoting the high monounsaturated fat that is distributed evenly throughout the muscle with more omega-3 and omega-6 fatty acids than typical beef. Depending what you read, claims out there imply this particular marbling can reduce cholesterol levels, but beware the fat content.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s