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Why You Shouldn't Throw Away Japanese Wagyu Fat

Why You Shouldn't Throw Away Japanese Wagyu Fat

Japanese Wagyu beef fat has effect to reduce cholesterol and neutral fat. This is same effect as olive oil has, which contains unsaturated fatty acid (about 70%).

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!

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