Delicious & Healthy
The Benefits of Wagyu
Wagyu beef is an unparalleled taste in beef. This high-marbled beef has become a prized choice among American chefs in some of the finest restaurants and dining establishments from coast to coast. Wagyu is not only delicious, but it’s also healthy. The scrumptious beef has a higher mono-unsaturated to saturated fat ratio than any other beef. Its stearic acid levels are unparalleled and have a minimal effect on cholesterol levels.
The fatty acid levels in Wagyu are higher than other prized beef in the U.S. Wagyu has a higher amount of the fatty acid, CLA (conjugated linoleic acid) per gram, which is about 30% higher than other beef breeds due to higher linoleic acid levels. Foods that are high in CLA have fewer negative health effects on the consumer.
The health benefits and taste of Wagyu are unrivaled. Traditional beef have a fat cap over their lean muscles. Wagyu have layers of fat intertwined throughout the muscle giving it the rich marbleized look and phenomenal taste. Fine dining establishments from coast to coast have discovered the uncompromising taste of Wagyu beef. Thanks to South Carolina’s, Caroland Farms, Wagyu beef has found its way to the Upstate of South Carolina and Western North Carolina.
Try Angus and then try Wagyu. You will taste the difference! Wagyu, Akaushi and Kobe beef trace their genetic roots back to Japan.
Caroland Farms is committed to raising high quality, pasture-raised, full-blood Wagyu beef for the local restaurant market and consumer. Farm Manager, Matt Rainey says, “We are also fortunate that the area has a prosperous, farm-to-table restaurant market.” The farm takes its responsibility seriously and takes every precaution to protect the breeding line of their hormone and antibiotic-free beef.
Wagyu is an incredible flavor of beef, tender texture, uniquely healthy and a rare breed.