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about wagyt

faq

benefits

characteristics

wagyu in the US

breeding

USDA grading

bloodlines

charolais cross

Learn the health factors relating to Wagyu, along with what restaurant connoisseurs are saying about this impressionable product. Along with advantages the breed has to your herd or cattle operation.

Restaurants
Since 2001, Wagyu beef has flourished in the global market place, as well as in the United States. It is now common for Wagyu beef dishes and meals to be served all over the world in countries such as Taiwan, China, Hong Kong, Singapore, Indonesia, the U.K, France, Germany, Denmark and Australia. Wagyu beef is found on the menu of America's top restaurants and is sold by the best meat purveyors in the country.

U.S. consumers have become more selective and aware of their food choices, preferring foods that are healthy, and produced responsibly and humanely. They are often willing to pay premium prices for guaranteed tender beef, whose origins are well documented and safe. Thus, Wagyu presents an attractive beef alternative for consumers.

Health
Consuming Wagyu beef is beneficial to your health, possessing a unique high concentration of beneficial omega 3 and omega 6 fatty acids. The human body can manufacture most of the fat types it wants, except for two, known as essential fatty acids (EFA's).

Most positive health benefits are seen in these two EFAs, which are divided into two types - linoleic acid (omega 6) and linolenic acid (omega 3). These are needed to assist in immune resistance, vision, building cell membranes, blood clotting and blood pressure. Areas of benefit include protection against heart disease, arthritis, depression, Alzheimer's, high-blood pressure, and anti carcinogenic properties.

The unique advantage in Wagyu is that it contains a much higher proportion of the desirable monounsaturated fats than other beef. The monounsaturated/saturated fat ratio is up to three times higher in Wagyu than in any other beef (ratio of monounsaturated fat to saturated fat is about 2:1).

Producer
The Black Wagyu breed is the undisputed breed leader for beef tenderness, and carcass quality with high premiums paid for the highest grades of marbling. The breed also has unique lipid characteristics that are sought after by beef connoisseurs worldwide.

Wagyu genetics began proving their capability to improve traditional breeds as early as 1993 when a pen of Wagyu-sired steers crossed with Saler cows won the prestigious Grand Champion Steer Award at the National Western Stock Show in Denver. In Australia, Charolais cross Wagyu carcasses won the prize again in 1996. Wagyu-infused animals off grass consistently outpoint grain-fed traditional breeds in carcass taste-tests.

Ranchers
For the American (and international) rancher, Wagyu genetics can potentially improve the quality level of almost every kind of beef. Our belief is that Wagyu plays an important role in increasing the general quality of American beef.

Lone Mountain Cattle Company believes that infusing Wagyu into other breeds improves the meat quality and dollar value to each cattle producer. Wagyu can be mated with almost any breed to improve quality grades. Marbling and tenderness are the most reliable components of meat taste and the main criteria determining quality grade and price of a carcass.



Quotes:
"Wagyu cattle are astounding in yield grade and marbling, significantly superior in this respect to any other known breed. So why aren't more farmers ranching them in America?"
Tanith Tyrr, Bay Gourmet

"The monounsaturated to saturated fat ratio is higher in Wagyu than in any other beef. Even the saturated fat contained in Wagyu is different. Forty percent is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels. The profile of marbled Wagyu beef is more beneficial to human health. It can be described as a healthier type of meat."
Dr. Tim Crowe, dietitian and lecturer, Deakin University School of Exercise and Nutrition Sciences.

"American raised Wagyu has caused near-delirium among high-rolling gourmets. Steak houses can't get enough of the stuff, and producers are struggling to keep up with the demand... some of the best meat in the world. it's something that every meat lover should experience at least once."
Robb Walsh, Houston Press