Wagyu beef is fast becoming one of the most desirable meats in the world. Described as the Foie Gras of beef, Wagyu has become famous for its intense marbling which produces a tender, juicy, naturally enhanced flavour to the meat.
The meat is high in omega 3 and omega 6 fatty acids as a result of its intense marbling. Wagyu is proven to be significantly lower in saturated fat and higher in healthy monounsaturated fat making it far healthier than any other breed of beef available on the market.
This high degree of marbling is unique to the Wagyu breed and gives the meat a buttery flavor which cannot be rivaled in tenderness or juiciness by any other beef.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers