By A Mystery Man Writer
We know that the richly marbled Japanese Wagyu beef makes the cut, so to speak, when it comes to flavor and tenderness. The abundant intramuscular fat streaks flourish through the entirety of the meat, creating a buttery, sumptuous texture with every single bite. Inarguably, thanks to the evenly dispersed, ample fat, Wagyu beats out American beef when it comes to taste and texture. But what about health? Is Wagyu healthier than other beef? Fat Content in Wagyu These decadent red and white-streaked steaks are primarily sourced from the Japanese Black (Kuroge) cattle, which are genetically predisposed to having a higher fat content. These cattle were originally bred to work and carry heavy loads uphill, which allowed them to develop very strong forequarters and encouraged more intramuscular fat cells (what we know as "marbling"). In addition, modern Japanese Wagyu farmers feed
We know that the richly marbled Japanese Wagyu beef makes the cut, so to speak, when it comes to flavor and tenderness. The abundant intramuscular
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