Well-being

One of the characteristics of the Wagyu breed lies in its ability to synthesise certain acids and convert them into unsaturated fatty acids, which are then present in its meat.

Amongst the various fatty acids, both mono- and poly- unsaturated, to be found in this meat, are oleic and linoleic acids and conjugated linoleic acids (CLA), all of which are recommended for health and which contribute to the prevention of certain diseases.

Many studies undertaken by prestigious US universities such as those of Washington and Pennsylvania published in December 2000 in the American Journal of Clinical Nutrition, have demonstrated that Wagyu beef has a higher fatty acid content than that of other bovine breeds.

All this has a favourable effect on the prevention of circulatory diseases, such as arteriosclerosis, and cancer, such as colon cancer.