In order to be registered, 100% Fullblood Wagyu must be DNA-Certified. We send in one of the animal’s hairs to a lab so that it can be genetically proven and certified to be of the authentic Wagyu lineage from Japan. Few farms in the US raise 100% Fullblood Wagyu, with only a few thousand in the country. These cattle maintain the integrity of the pure genetics, resulting in a more authentic product.
The higher the percentage Wagyu genetics, the more prevalent the Wagyu characteristics will be. Some farms choose to bring the Wagyu gene into their herd to produce higher-end beef. F1s are the most common type of Wagyu in the US. F1s are the result of a Fullblood Wagyu and a conventional Cow (angus, for example).
Most often, F1s are Wagyu bred with Angus. Angus are a larger breed of cattle, so when crossbred with Wagyu, which are smaller but more intensely marbled, Farmers get what might be considered the best of both worlds, however, the prime flavor of 100% fullblood will certainly have the most marbleing and flavor.
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.
According to Dr. Stephen B. Smith from the Department of Animal Science at Texas A&M University, Wagyu beef is the healthiest beef we can produce. Also, corn-fed beef is good for you, and the brisket contains the healthiest fat on the carcass. When you produce high quality beef, you also produce healthy beef.
In Japan, beef palatability is positively correlated with the amount of Oleic acid in beef. The Asian markets prefer beef that contains elevated oleic acid (softer fat).
The results of a study led by Dr. Smith found that Oleic acid has positive health benefits. Increasing Oleic acid in beef has a measurable effect on cholesterol metabolism in human subjects. According to Kris-Etherton and Yu, 1997, foods high in Oleic acid decrease LDL cholesterol and increase HDL cholesterol.
Smith found that modifying the fatty acid composition of beef can be done naturally and practically. Further, beef from Wagyu cattle is healthier because it is genetically enriched with Oleic acid. As we increase Oleic acid through feeding programs, saturated and trans-fatty acids in beef are reduced.
Wagyu is arguably the best and most expensive beef money can buy. With its exceptional marbling, superior tenderness and exquisite flavor, it’s no wonder Wagyu is the pinnacle of the beef world.
Through careful genetic selection and feeding, Wagyu producers can create an experience for connoisseurs unmatched by any other beef. From executive chefs to the weekend barbecue fan, Wagyu offers a level of quality that can be enjoyed by everyone. And with its proven health benefits, choosing Wagyu isn’t just a treat for your taste buds, it’s great for your heart as well. Wagyu beef really does take red meat to a level beyond Prime. Try it today.