I’ve dabbled in vegetarian and veganism and personally benefit from some animal protein in my diet. I wish it wasn’t so, I love animals. And I love the environment (heard the term ecotarian lately?). But that’s not why we’re here today.

The health benefits from eating organic and biodynamic beef is well heralded. I want to throw Wagyu beef in the mix. In addition to having an extraordinary mouthfeel and melt in your mouth quality, Wagyu has greater health benefits than regular beef. With all that marbly fat, you must be thinking I’m bonkers. Hear me out. The fat of Wagyu beef is more superior to other breeds. For starters, Wagyu cows are genetically predisposed to higher amounts of essential fatty acids 3 and 6 containing flesh (all that marbling). Secondly, there’s a 6:1 monounsaturated fats to saturated, normally 2:1. I’m not afraid of saturated fats. However monounsaturated fats stand between polyunsaturated and saturated fats in their varying benefits. They don’t contribute to cholesterol and not as unstable as polyunsaturated fats (higher melting point). Monounsaturated fats help eliminate bad LDL fats sparing the good HDL’s.

Wagyu should be enjoyed medium rare to preserve its health benefits.