Wagyu and true Japanese Kobe beef are prized for their marbling, which enhances flavor and texture. Genetic factors significantly influence the quality of beef, including aspects such as marbling and tenderness. Regionality, water quality, feed, and time on feed also create variations in the final product. Wagyu distinguishes itself with a higher monounsaturated fat content and additional health benefits, making it healthier than many other beef varieties. Angus beef, bred for marbling, is another noticeable breed known for its enjoyable texture, while grass-fed Hereford beef offers tenderness and juiciness.
Genetics play a major role in flavor, marbling, and texture. But it doesn't stop there - factors like regionality, water quality, feed, and time on feed all influence the final product.
This breed has a higher monounsaturated-to-saturated fat ratio than any other kind of beef. It also contains 30% more conjugated linoleic acid - a type of fat that may help with reducing weight and cholesterol.
Collection
[
|
...
]