"Because of the Wagyu cattle's genetic predisposition and special diet including beer and sake, wagyu yields a beef that contains a higher percentage of omega-3 and omega 6 fatty acids than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated."
Fair enough, it must be good for you too then huh?
Even if not, noticing they don't give the percentages of good/bad fats in wagyu, part of the reason I exercise and attempt to eat carefully is so I can enjoy stuff like this if I want to.
With a fat content of "up to 25%", and Kobe beef sometimes over 60% I don't rate the marketers chances thrashing the health benefits. Probably an easier sell than butter and sugar though.
Japanese efforts at cornering the regional 'Kobe' name, as we've done with Marlborough, the french with Champagne and portugese with Port are understandable and the branding payback will be huge for them as it has been for other regions with a quality product and good lawyers.
Luckily for me I also like the taste of snapper, swimming in omega 3, at $28 t0 $34 ($NZ) a kilogram or nearly free if I get off my arse and black pudding at $14.95 for the gourmet variety !
Probably they are both better for me from a pure health perspective than wagyu beef but I know which I'd rather be frying.
"Give them great meals of beef and iron and steel, they will eat like wolves and fight like devils."(1600. Shakespeare, Henry V)
