Why Wagyu

Most of you came to Blue Willow Beef because you are craving the best steak eating experience, but did you know that your Blue Willow Beef steak, and all cuts of our beef are actually beneficial to your health?

Two years ago, my father, who created the cattleman in me, received a heart transplant. He suffered from heart disease most of his adult life that was unrelated to his lifestyle or his diet. His heart deteriorated over the years and finally came to the point that he needed a new heart. God sent him a donor and he was a perfect match! This is a miracle, and a priceless gift to say the least, and the greatest gift my family has ever received. He now has a 20-something year old heart to continue doing what he loves…ranching. Along with a new heart comes the responsibility of taking care of it. Read on to find out why I have put him on an all Wagyu diet!

Wagyu beef is certainly the leader in terms of beef quality. Due to their unique DNA—which is quite different from other breeds—Wagyu cattle produce the most highly marbled, most tender beef in the world. They are genetically predisposed to produce an extraordinary amount of marbling, giving the beef an exquisite taste. In terms of marbling/grading, only about 5 percent of normal U.S. beef production from cattle such as Black Angus grades as Prime, while 90 percent of Wagyu beef grades as Prime. Not only is Wagyu beef highly marbled, the fact that Wagyu beef is extraordinarily tender, juicy, and flavorful is due to the high concentration of “good fats” as compared to other types of beef. These “good fats” are what makes Wagyu beef not only a connoisseur delight, but more healthy choice of red meat.

Replacing traditional beef with Wagyu beef in the diet is beneficial to one’s health. Wagyu beef is lower in total cholesterol than beef from other breeds. In addition—compared to other types of beef—Wagyu beef has a much higher proportion of the desirable monounsaturated fats (“MUFA”) compared to undesirable saturated fatty acids (“SFA”).

Within the human body, cholesterol—which cannot be dissolved in blood—is carried to and from cells by High Density Lipoprotein (“HDL”) and Low Density Lipoprotein (“LDL”). These two lipids, along with triglycerides (a form of fat made by the body) and Lp(a), which is a genetic variation of LDL, comprise a person’s total cholesterol count.

Higher levels of HDL are considered beneficial. According to the American Heart Association, medical experts believe HDL tends to deliver cholesterol away from the arteries and to the liver where the body can get rid of it. Some experts also believe HDL removes excess cholesterol from arterial plaque, thus slowing its build-up. Therefore, it is believed that high levels of HDL are associated with reduced risk for heart disease and heart attacks, whereas low levels of HDL (less than 40 mg/dL) are associated with increased risk of heart disease.

LDL circulates more slowly in the bloodstream and can build up on the inner walls of arteries that carry blood to the brain and heart, helping to form plaque. This can narrow the arteries while also making them less flexible. If a clot forms and blocks a narrowed artery, a heart attack or stroke can result.

Thus, foods that either elevate HDL in proportion to LDL or remain neutral in their influence on the ratio of HDL to LDL represent more healthy diet choices according to the experts.