There are many different types of beef out there, and you may have seen menus around town advertising “wagyu beef.” What is it? What makes it different than traditional beef? State & Allen – the best scratch kitchen restaurant in Dallas, Texas - explains:
What is Wagyu Beef?
Wagyu beef is essentially Japanese cattle. The name itself even means “wa” – Japanese and “gyu” – cattle. Wagyu cattle were originally raised for agriculture purposes where the ability to work long hours was key. This aided in the development of the muscle and created unique fat marbling throughout the meat, which Japanese Wagyu is known for.
What makes Wagyu different than Traditional American Beef?
As we said earlier, it’s all about the breed. If a particular cut of meat is considered “Wagyu,” it must come from the lineage of Japanese Wagyu cattle, either straight from Japan or raised in the United States. 90% of Wagyu beef is considered prime meat, while only 5% of traditional angus beef is considered prime. It’s premium for a reason.
What Makes Wagyu Special?
Research has shown that the marbling in Wagyu beef is indeed special. In fact, studies have shown Wagyu beef has 300% more monosaturated fats (the good fats seen in salmon and olive oil) than traditional beef! Also, it is high in Omega 3, Omega 6, oleic acid, has low cholesterol levels, and may have cancer fighting properties. How’s that for special?! It may just change the way you see the health benefits of beef. Some studies also note that the diet of Japanese cattle is different that American cattle and that cattle grown there can have added health benefits from its environment.
Our chefs at State & Allen Kitchen + Bar enjoy creating daily chef specials to keep the menu interesting, and sometimes you’ll find Wagyu dishes available! Come see us this week to see what our chef’s are cooking up in their scratch kitchen! We’d love to see you for lunch, dinner, Dallas happy hour, or weekend brunch at State & Allen.