Wagyu -vs- Salmon

The Wagyu breed is native to Asia. They were used as draft animals in agriculture due to their endurance. Their endurance comes from a higher intramuscular fat. This extra fat helped them have the energy needed to keep working.

Lucky for us, that fat also makes the world’s best steak!

The melting point of typical American beef fat falls around 104F-122F degrees, whereas Japanese Wagyu is vastly lower at 59F-77F degrees!

• Up to 300% more monounsaturated fat than standard beef
• Incredibly high omega 3 and omega 6 content
• Lower cholesterol levels than fish and chicken

1 thought on “Wagyu -vs- Salmon

Comments are closed.