Tue, Dec-04-18, 20:44
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Grease is the word!
Posts: 8,475
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Plan: PSMF/IF
Stats: 236/181/180
BF:disappearing!
Progress: 98%
Location: Alamo city, Texas
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Wagyu Beef
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Not only is it a gastronomic delight, but it’s healthy for you too. Health experts have discovered the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef and, the saturated fat contained in Wagyu is different. Forty percent is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels. The profile of marbled Wagyu beef is more beneficial and healthier to human health.
Wagyu is also higher in a type of fatty acid called conjugated linoleic acid (CLA). Wagyu beef contain the highest amount of CLA per gram of any foodstuff – about 30% more than other beef breeds – due to higher linoleic acid levels. Foods that are naturally high in CLA have fewer negative health effects.
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http://wagyu.org/breed-info/what-is-wagyu/
Why pay for Kobe?
https://jesspryles.com/what-is-wagyu-beef/
Wet or dry aged beef? I prefer to pay a bit more for dry, or dry age it in the fridge.
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The biggest difference between the wet and dry aging methods is while both have an effect on tenderness, only dry aging intensifies flavor.
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https://jesspryles.com/dry-aging/
Native Americans used to float bloated buffalo down a river then consume the meat. The women sometimes cut open the udder to drink the milk. Grass fed of course 
I have seen skirt steak "Fajita" that comes close to wagyu, at least in the marbling. It's pricey, $7 to $11 a pound at the local Mexican Market.
Last edited by mike_d : Tue, Dec-04-18 at 23:04.
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