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Akaushi beef is marbled with fat, which makes it incredibly tender and flavorful. But, it is not just any fat, it is healthy fat that has excellent nutritional properties. The fat in Akaushi beef is high in oleic acid, which is a monounsaturated fatty acid that has been associated with various health benefits.
Studies have shown that diets high in oleic acid can reduce the risk of heart disease, lower bad cholesterol levels, and reduce inflammation in the body. Research from the American Journal of Clinical Nutrition found that consuming beef that is high in oleic acid can result in improvements in blood lipids, which can lower the risk of high cholesterol and heart disease.
What makes Akaushi beef different from other types of beef is its unique composition of fatty acids. The fat in Akaushi beef has a higher ratio of monounsaturated fatty acids (MUFAs) to saturated fatty acids (SFAs). This ratio has been linked to better cardiovascular health, reduced cholesterol levels, and lower blood pressure.
When we consume food, our body breaks it down and absorbs the nutrients. Fatty acids are absorbed in the small intestine and are transported to various organs in the body. Studies suggest that the absorption of fatty acids in Akaushi beef is more efficient than other types of beef. This is due to the high amount of MUFAs in Akaushi beef, which are more easily absorbed by the body.
In addition to its high oleic acid content, Akaushi beef is also rich in essential vitamins and minerals. It is a great source of protein, iron, zinc, and vitamin B12. Vitamin B12 is important for the formation of red blood cells, the proper functioning of the nervous system, and helps to prevent anemia.
Wagyu can be found in restaurants for as much as $300 for an 8oz cut.
We have our Wagyu 1/4 shares priced at $2000. This should yield on average 200-250lbs of meat for your freezer.
You pay the processing/butcher fees, but also get to select the type of cuts you desire.
If you’d like to arrange a share; please contact us directly.
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