What is so good about Wagyu?
There are many grades of Wagyu from A1 being the lowest to A5 grade Wagyu. Each grades are honored for it's quality in marbling of the Wagyu that you get in Japan. Our cattle, the A4 Grade Japanese Black Wagyu is purchased whole from Hokkaido so no parts are ever wasted. As we are good partners and purchasing our Wagyu whole enables us to sell each cuts at an affordable price. Thus, you can enjoy Wagyu at Boat Quay and Robertson Quay in Singapore, with much ease!
(Image of our director at the Wagyu farm)
Coming to this topic, why Wagyu? According to articles on this particular cattle, Wagyu contains oleic acids that are known to prevent arteriosclerosis. Arteriosclerosis is formed when your blood vessels that carries oxygen and nutrients to your heart stiffens and thickens, restricting blood flow to your organs and tissue.
Oleic acids promotes a greater growth to your intestinal bacteria as well as suppressing the production of inflammation due to macrophages in your body. It is similar to olive oils as well as it promotes good health on your cholesterol behaviour.
Amazingly, it's found more often on Black Wagyu than other beef.
So, the next time you are feeling unsatisfied with our Wagyu beef for being too fatty, you can read it up here or may find out more about Monounsaturated fatty acid oleic acid that are available in our Wagyu cuts! Sources: https://www.frontiersin.org/articles/10.3389/fpls.2021.653997 https://www.beefcentral.com/news/myths-and-misunderstandings-about-omega-3-oleic-acids-in-beef-need-to-be-addressed-urges-us-scientist