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Why Wagyu

Health Benefits

  • Full of good fats

Not all fats are bad for you; any balanced diet needs a good amount of Omega and monounsaturated fatty acids. The great thing about these fats are that they help keep your heart healthy and make food taste delicious! A bad fatty beef will taste chewy and gristly, but a good one will literally melt in the mouth. Wagyu beef is unique because it is full of fat marbling that makes it tender when it cooks, but because of the fatty acids it doesn’t taste chewy or gristly like poorer quality meats and doesn’t have the negative health effects.

  • Helps lower cholesterol

A good amount of monounsaturated fat intake has been shown to help decrease cholesterol levels. Because wagyu has plenty of this, recent research has focused on how integrating it into a diet can help overall health. Regular red meats may actually increase cholesterol because they are higher in calories and saturated fats, so wagyu is an excellent alternative.

  • Packs a protein punch


Protein is an essential part of your diet. It helps promote muscle strength, keeps you energized, and makes your metabolism work faster. Protein makes your cells reproduce better and stay strong. Unfortunately, many people seek protein or energy from food sources other than red beef, while meats like wagyu contain incredible amounts of protein (22 grams per serving) and don’t add additional fat or toxins, all while tasting delicious. Particularly for active individuals and those looking to lose weight, a protein-rich diet can be crucial to maintain strength and energy.

  • Increases Iron

Healthy blood requires the right amount of iron. Iron is responsible for making sure your body produces hemoglobin, which carries oxygen through the bloodstream. Iron deficiencies are symptomatic of conditions like anemia, but can also result from common things like poor diet and even menstruation. Red meat like wagyu beef is full of iron and can be greatly beneficial for individuals with low iron levels.

  • The correct amount of sodium

Sodium is required for healthy nerves, regulation of the body’s temperature, in addition to plenty of other functions. However, too much salt can also have negative effects on the human body. Wagyu beef is naturally far lower in sodium than other red meat, which means those watching salt intake don’t have to sacrifice flavor.

  • Low-calorie

Compared to other meats wagyu is low in calories. For those looking to watch their weight while still eating well, wagyu is a great option.

  • Marbling

Below is an image explaining the AUS-MEAT grading system, used to grade our cuts









Sources: to-know


Marbling Chart

Eating Experience

It's Tender

This can be defined as the amount of actual force that's required to chew a piece of meat.  A difficult trait to judge just by looking at a piece of raw meat.  Also seen as a problem area with general red meat.  With wagyu this is just not the case because of the composition of fatty acids that gives you that umami

It has Flavour

Chemical breakdown impression in the mouth.  This is made up by water, tissue and fat in red meat that gets broken down while eating a excellent piece of our proudly South-African produced Wagyu beef

It's Juicy

Still influenced by cooking methods and - time, we can easily say it is harder to mess up a piece of wagyu in comparison to other beef.  Up to 40% of the variability in meat can come down to juiciness, which is the impression of stimulation of the salivary glands in the mouth

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