History of Wagyu Kobe Beef
Wagyu Kobe Beef, originating in Kobe, Japan, refers to meat from Wagyu cattle. “Wa” means things that are Japanese and “gyu” means cattle or beef. One reason Kobe beef is so desired is because of the high level of marbling in the meat. Kobe beef can be found in American restaurants, but Kobe-style beef is also available in the U.S. Kobe-style beef comes from Wagyu cattle cross-bred with Angus cattle and was created to meet consumer demand.
Menus may not specify where the Kobe beef originated, but both Japanese Wagyu and American-style Kobe beef are similar in nutrient content. According to My Fitness Pal, a 4-ounce serving of Japanese Kobe beef is approximately 280 calories, compared to 330 calories in a 4-ounce serving of American Kobe-style beef.
Kobe beef, like many meats, is a good source of protein, providing 22 grams per Wagyu serving and 18 grams per American-style serving. Protein performs many important functions in your body, such as repairing and building tissues, and is found in every cell.
Iron is an essential mineral, because your body uses it to make the part of red blood cells that carry oxygen to your tissues, called hemoglobin. Thus, eating foods rich in iron, such as Kobe beef, is important. Each serving of Kobe beef provides approximately 10 percent of the recommended daily value of iron, regardless of the type.
Kobe beef contains more fat than other cuts of beef. Wagyu Kobe beef contains 20 grams of fat, which includes 8 grams of saturated fat. American Kobe-style beef contains 28 grams of fat, which contains 11 grams saturated fat and 1.5 grams trans-fat per serving. Nevertheless, in moderation, this beef can fit into your healthy diet. In fact, your body needs some fat to protect organs, insulate your body and provide energy for exercise.
Today, fat has a bad reputation — consumers are obsessed with lean red meat. Yet, more and more positive messages are now emerging about the positive influences of fat on our overall health. At the University of Wisconsin, researchers have looked at possible Carcinogenic substances in meat. To their great surprise, they discovered that certain fats found in meat contain a substance with anti-cancer properties. This substance is also thought to combat arteriosclerosis, the tendency of arteries to become ‘silted up’. These effects can be attributed to CLA (conjugated linoleic acid), which occurs mainly in monounsaturated fatty acids, such as olive oil. Further research has shown that — as a result of their genetic properties – Wagyu Cattle contain up to 30% more monounsaturated fatty acids than the much praised Angus cattle.
The latest research results from Pennsylvania State University were published December 2011, in the American Journal of Clinical Nutrition. Researchers concluded that eating monounsaturated fatty acids are better for your heart than eating special diets with lean products. The research also shows that Wagyu meat can actually help to reduce cholesterol levels. Wagyu beef is visually striking because of its wonderful marbling, which results in a never-before-experienced succulence, sure to send your taste buds reeling. Wagyu fat is monounsaturated, which has been proven to be better for your health, and melts at normal room temperatures. The rich quality of Wagyu beef gives it that old-fashioned meaty taste when prepared for the table, while still being perfectly suitable as part of a well-balanced, low-cholesterol diet.
There is a modest amount of sodium naturally in Kobe beef. Wagyu Kobe beef contains approximately 60 grams of sodium, while American Kobe beef contains 75. Although some people are salt-sensitive and need to watch their sodium intake, your body does require some sodium. In fact, sodium helps maintain fluid balance, plays a role in cooling your body when you sweat and helps transmit nerve impulses.
Jackman Florida Wagyu Beef is a current standing active member in the following associations.