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Red Wagyu Beef StripsWagyu is a distinct breed established in 1940. The meat contains intense marbling throughout and grades three levels above prime. The marbling in Red Wagyu beef has the highest percentage of monounsaturated fat of any beef in the U.S. As a result the meat has a delectably intense buttery flavor as well as scrumptious juiciness and breathtaking tenderness.


High ratio of monounsaturated fat to saturated fat:

  • Lowers cholesterol

  • Prevents coronary disease

  • Helps weight loss

Significant amounts of Oleic acid:

  • Good for the heart

High levels of Conjugated Linoleic acid:

  • Contribute to weight loss

  • Improve the immune system

  • Helps fight cancer

  • Reduce the risk of Heart Disease

  • Reduce the risk of Type 2 Diabetes

Red Wagyu beef has the lowest cholesterol of almost any kind of meat sold in the U.S.

Sources: Washington State University; Texas A&M University; Penn State University; Lethbridge Research Centre, Canada; Journal of the American Heart Association; Journal of Scientific Neurology; Journal of Clinical Nutrition.

2 oz:
Red Wagyu/Akaushi - 10 mg
Turkey - 36 mg
Chicken - 32 mg
Fish - 28 mg
Buffalo - 39 mg
Rabbit - 32 mg
Deer - 45 mg

Nutrition Information: USDA, Agricultural Research Service, 2006. USDA Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page: http://www.nal.usda/fnic/foodcomp. Portion sizes are 2 ounces of raw meat.


Red Wagyu Filets


kobe beef

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Health Benefits of Wagyu Beef