History of Wagyu Kobe Beef
Wagyu Kobe Beef, originating in Kobe, Japan, is associated with meat from Wagyu cattle. “Wa” meaning Japanese and “gyu” meaning cattle or beef. Kobe beef is desired because of the high level of marbling found in the meat. It can be found in American Restaurants, but Kobe-style beef is also available in the U.S. Coming from a cross-breed between Waygu and Angus cattle, Kobe-style beef was created to meet consumer demand.
Wagyu Health Benefits
The benefits of eating Wagyu beef are not limited to the flavor. It’s unique health benefits are now widely recognized globally, and it is making its name known among gourmet chefs for the flavor, as well as the health benefits.
The high levels of mono-unsaturated fats, also known as the “healthy” fats, create its lower cholesterol and anti-oxidant properties.
The saturated fat contained in Wagyu beef is 40% stearic acid, which is regarded as having a minimal effect of raising cholesterol. It also has a 30% higher level of conjugated linoleic acid (CLA) versus other beef breeds, which further reduces negative health effects.
So treat your taste buds – and your health – to our Wagyu beef!
A 4 oz serving of Japanese Kobe beef is approximately 280 calories where as American Kobe-style beef is 330 calories, according to My Fitness Pal.
Each Waygu serving provides 22 grams of protein and an American-style serving provides 18 grams.
Each serving of Kobe provides approximately 10% of recommended daily value of iron, regardless of the type.
Wagyu Kobe beef contains 20 grams of fat, which includes 8 grams saturated fat. American Kobe-style beef contains 28 grams of fat and contains 11 grams saturated fat and 1.5 grams trans-fat per serving. Even though Kobe beef contains more fat than most other cuts of beef, in moderation, it can fit into a healthy diet.
Wagyu Kobe beef contains approximately 60 grams of sodium while American Kobe beef contains 75 grams. Although some people are extra careful about their salt intake, the body does require some sodium and Kobe beef has a modest amount of natural sodium.
The Truth In Labeling
Wagyu is a Japanese Classification, typically black breeds. Representing several of the Japanese regions that have developed separate genetic lines of Wagyu.
Akaushi is a Japanese breed red in color.
F1 is a 50% Japanese breed crossed with a high quality American beef breed. This genetic cross is more economical and is a more hardy animal.
F2 is a 75% Japanese breed crossed with 25% American genetics. This genetic cross requires more care to raise.
Pure-bred is 93-99% average Wagyu bred with 1-7% American breed.
Full-blood is 100% Wagyu.
Wagyu genetics in the U.S., traditionally used to improve American beef quality, is gaining in popularity as consumers acquire a taste for richer beef. These genetics allow for us to improve vigor, mothering, and beef quality. Kansas Great Steaks provides this information as a guideline to how Wagyu is raised in the United States.