Breeding Benefits

Wagyu have a number of economically important traits in addition to finely marbled beef. Wagyu beef has a tendency to be tenderer than most breeds of beef and has better flavour because of its fatty acid composition. Wagyu and crossbred Wagyu animals have higher monounsaturated fatty acids and high percentage Wagyu have about 2:1 ratio of monounsaturated to saturated fatty acids. Monounsaturated fatty acids are healthier than saturated fats. Wagyu fat has a better flavour and a lower melting point than fat in common breeds of beef cattle. Read more in the American Wagyu Association

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

ANIMAL ENQUIRY

Get information on Wagyu animals in South Africa
on the Wagyu South Africa database here.


MEMBER ENQUIRY

Search and enquire about a Wagyu breeder in South Africa
on the Wagyu South Africa database here.


SALE CATALOGS

View available South African Wagyu sale catalogues
on the Wagyu South Africa database here.


BREEDPLAN MEMBER SIGNON

Sign in here.



Woodview Wagyu Sale 27 April 2017