Wagyu Marbling

What is marbling? Is this unhealthy?

While past public campaigns have educated the public that fat in beef is unhealthy, the marbling in Wagyu beef has a different story altogether.

The heavy marbling in Wagyu beef, which is described as 'an intra-muscular deposit of energy in a lace-like lattice', has been found to contain monounsaturated fats. Research has shown that the monounsaturated fats in Wagyu can assist in reducing cholesterol levels in the body.

The marbling is also the reason for the unique flavour, texture and moisture of Wagyu beef.

The monounsaturated fatty acids have a very low melting point (less than 7 degrees Celsius), which means that the beef literally 'melts in your mouth'.

Subsequently Wagyu beef is lean and healthy, without compromising taste.

Marbling Chart

Researchers study and quotes.

"The profile of WAGYU marbled beef is very beneficial to human health."

Dr. Tim Crowe, dietitian and lecturer, Deakin University School of Exercise and Nutrition Sciences, speaking at the Australian Wagyu Association Conference November 2004
 
Dr. Crowe said the mono-unsaturated to saturated fat ratio is higher in WAGYU than in other beef.
 
"But even the saturated fat contained in WAGYU is different. Forty percent is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels. So really, the profile of marbled WAGYU beef is more beneficial to human health. It can be described as a healthier type of meat."
 
WAGYU is also higher in a type of fatty acid called conjugated linoleic acid (CLA). Dr. Crowe said CLA has been shown to have potent anti-carcinogenic properties, as well as being an anti inflammatory agent.
 
"It has a whole raft of potential health benefits - reducing heart disease, diabetes and asthma, reducing body fat gain, and increasing the immune response."
 
The best sources of CLA are beef and dairy products. WAGYU cattle contain the highest amount of CLA per gram of any foodstuff - about 30% more than other beef breeds - due to higher linoleic acid levels.
 
Dr Crowe said: "We are not saying, for a moment, that eating lots of CLA in WAGYU is going to cure cancer or diabetes or make you lose weight."

"However, it can already be said that CLA has strong potential for human health benefits in the future." "By promoting foods naturally high in CLA there are very few negative health effects, but the potential is there for substantial positive health".