Why You Shouldn't Throw Away Japanese Wagyu Fat
Japanese Wagyu’s fat has multiple benefits, like the ability to reduce cholesterol and neutral fat, and there are other uses for it too!
This is same effect olive oil has, which contains unsaturated fatty acid (about 70%). Here's why you should never throw away precious Japanese Wagyu beef fat.
In the case of Japanese Wagyu’s fat, it contains more than 65% of unsaturated fatty acid. Japanese Wagyu’s fat contains especially high oleic acid and stearic acid, which helps to cleanse blood. This is the reason other animal’s fats are greasy, while Japanese Wagyu’s is so smooth.
Also, Japanese Wagyu’s fat has a lower melting point. Because of this, once you put a piece in your mouth, it melts away smoothly. Japanese Wagyu beef fat has rich flavor which you can use to add hidden flavor to various dishes like burgers, grilled vegetables, and of course, grilled Japanese Wagyu steaks!