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Benefits/History

Health Benefits


Health Benefits


Jessica, Liz and Kevin Moore
The first Wagyu were imported from Japan in 1976. Since that time the Wagyu breed has been studied extensively by researchers at Texas A&M University, Washington State University, Kansas State University, and Pennsylvania State University. Their findings prove that Wagyu cattle not only have an amazing ability to accumulate marbling but they have a fatty acid profile that is far superior to all other breeds in terms of health benefits.

Although some types of fat are more helpful than others, it is now understood that dietary fat is necessary for human health. Beef contains a variety of fatty acids, including mono-unsaturated (MUFA), saturated (SFA) , poly-unsaturated, and essential fatty acids. The fatty acid profile of the Wagyu breed is unique in that it is significantly lower in saturated fat and much higher in healthy mono-unsaturated fat. The Wagyu beef ratio of MUFA to SFA can be as high as 3:1, which compares to a 1:1 ratio in Western breeds of cattle. It is the same with foods such as nuts and olive oil. Wagyu is a significant source of MUFA. It also offers the highest percentage of conjugated linoleric acid (CLA) of any food stuff. CLA has antioxidant properties and can reduce body fat. It is also higher in omega 3 and omega 6 fatty acids than commodity beef. However, it is the taste and texture of Wagyu beef that has made it so special. It has an intense, buttery flavor due to the high degree of marbling. Marbling is the fine white flecks of fat mixed in with the lean meat. This unique genetic trait makes this beef unequaled in tenderness and juiciness.

The general American public for many years has been indoctrinated with the idea that all fat is bad. Beef products had to be totally fat free...no white flecks. This resulted in tasteless and tough beef. However, recent studies are re-educating us to the value of healthy fat. Now the public can be rewarded with a healthy and great tasting dining experience with Wagyu beef.

History of Wagyu


History of Wagyu

The Wagyu breed was first introduced into Japan in the 2nd century as a beast of burden for the islands many rice farmers. The rugged terrain restricted heavy machinery and lead to various isolated areas of unique breeding and feeding techniques. Most famously, the inclusion in some areas of beer and/or Sake as part of the feed ration in their belief that alcohol helps digestion. Another famous legend tells of tales that in some even remote hamlets where the cattle movement was severely limited due to exceptional rough terrain, herdsman actually started massaging their Wagyu to help circulation. Over the centuries, such treatment resulted in the breed developing extraordinary genetic traits for texture, tenderness, flavor, and overall dining quality. In an effort to protect these special genetic traits, the Shogun of Japan issued a mandate in 1635 officially closing the herd and except for a brief period in late 19th century, the national Japanese Wagyu herd has remained closed to this day.

In 2014, M6 Ranch introduced Full Blood Wagyu Cows, Herd Bulls, Semen, and Embryos to our operation. Called the “Mercedes’s of the meat business”, the Wagyu breed has retained its world renowned status for exceptional marbling, smooth texture, and rich taste- again, all inherited genetic traits. Given the Wagyu breeds remarkable development and evolution, we at M6 Ranch can ensure that the beef and genetics we invite our customers to enjoy has literally been centuries in the perfecting.
Unique breed delivers new levels of quality and health benefits!
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