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Research Shows: Composition of Fatty Acids in Beef Determine the Desired “Umami” of Wagyu Beef

July 23, 2013

According to this research paper out of Australia, the “lustre, texture and properties” that are so desired by those consumers purchasing Wagyu beef across the world come from the beef’s specific fat composition. The Japanese fat had considerably less saturated and more unsaturated fatty acids resulting in much higher unsaturated/saturated ratios (1.9) compared with the […]