Why do we use only Wagyu beef in our beef biscuits and beef muffins
Consuming Wagyu beef is beneficial to our health and the health of our animals. The unique advantage in Wagyu beef is that it contains a far higher proportion of the desirable monounsaturated fats (EFA's) than other beef. The monounsaturated/saturated fat ratio is up to three times higher in Wagyu than in any other beef.
The most positive health benefits seen in these two EFAs,( which are divided into two types) - linoleic acid (omega 6) and linolenic acid (omega 3). These are needed to assist in immune resistance, vision, building cell membranes, blood clotting, and blood pressure. Areas of benefit include protection against heart disease, arthritis,(good for healthy joints) depression, Alzheimer's, high blood pressure, and anti-carcinogenic properties.
Wagyu Beef is also an excellent source of protein and vitamins B-6 and B-12 and rich in iron, even 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.