American (Kobe) Wagyu Cattle

Mono-Unsaturated Fatty Acids (MUFA)
• Neutral to, or lowers cholesterol levels; increases HDL.
• Oleic Acid (the primary component in the fat found in beef) lowers LDL (bad cholesterol) without affecting HDL. It is associated with decreased risk of cardiovascular disease.

Wagyu beef contains a higher proportion of MUFA than any other beef. Essential Fatty Acids (EFA) or Poly-Unsaturated Fatty Acids (PUFA). The body can make most types of fatty acids except these, which must come via the diet.

Among this group, most of the health benefits have been tied to:
• Linoleic Acid (Omega 6) — Conjugated Linoleic Acid (CLA) is a component of this group. The best source of CLA is beef or dairy products.
• Linolenic Acid (Omega 3) — Fish contain the highest levels, but beef is also a valuable source. Known to protect against heart disease, arthritis, depression, Alzheimer’s, high blood pressure, and more. Wagyu beef contains the highest CLA/gram of any foodstuff, about 30% more than beef from other breeds, due to the higher levels of Linoleic acid.

	About (Kobe) American Wagyu Beef Cattle
	Wagyu are black cattle that look like Angus, but are horned and lighter in the rump and legs. This Japanese breed – Kobe Beef is Wagyu raised specifically around Kobe, Japan – has grown famous globally because Wagyu cattle produce the world’s most marbled, most tender and flavorful beef. The meat also has a higher percentage of monounsaturated (healthy) fat, and far lower cholesterol, than any other cattle breed 1975: First import of Wagyu to USA (4 Bulls) 1993-1999: Five sets of Wagyu cattle imported to the USA Advantages of Wagyu cattle: • Increased Marbling • Decreased back fat • Decreased % bone • Easy calving • Superior Taste The Wagyu breed is bound by strict genetics, so fullblood Wagyu born and raised in the U.S. must be DNA-verified for registration purposes as to their Wagyu parentage.	The Ancient Original of American Wagyu Beef:
		During the 2nd century A.D., a legendary breed of cattle -- called Wagyu--were brought from their home on the Asian mainland to a new life in Japan. The breed was refined in the Kobe region of Japan over hundreds of generations and has become famous around the world for its intense flavor and supreme tenderness. This ancient breed from Japan is the foundation for the premium quality of STEEPLEVIEW FARMS American Kobe beef.

	Some Fat Is Good For You
	To understand Wagyu’s remarkable health benefits, it’s important to have a working understanding of the basic facts about fats and cholesterol. For starters, few consumers understand that dietary fat is necessary for health, though some types of fat are more helpful or harmful than others.

	GOOD FAT: MUFA, EFA & PUFA	BAD FAT: SFA & TFA
	Mono-Unsaturated Fatty Acids (MUFA) • Neutral to, or lowers cholesterol levels; increases HDL. • Oleic Acid (the primary component in the fat found in beef) lowers LDL (bad cholesterol) without affecting HDL. It is associated with decreased risk of cardiovascular disease. Wagyu beef contains a higher proportion of MUFA than any other beef. Essential Fatty Acids (EFA) or Poly-Unsaturated Fatty Acids (PUFA). The body can make most types of fatty acids except these, which must come via the diet. Among this group, most of the health benefits have been tied to: • Linoleic Acid (Omega 6) — Conjugated Linoleic Acid (CLA) is a component of this group. The best source of CLA is beef or dairy products. • Linolenic Acid (Omega 3) — Fish contain the highest levels, but beef is also a valuable source. Known to protect against heart disease, arthritis, depression, Alzheimer’s, high blood pressure, and more. Wagyu beef contains the highest CLA/gram of any foodstuff, about 30% more than beef from other breeds, due to the higher levels of Linoleic acid.	• Saturated Fatty Acids (SFA): proven to raise cholesterol levels and may increase the risk of heart disease. • Trans-Fatty Acids (TFA): so artery-clogging bad for health, it was recently banned from use in all New York City restaurants by the city’s Board of Health. 40% of the saturated fats in Wagyu beef are in the form of stearic acids which impact cholesterol only minimally (as compared with other saturated fats). A Healthy Diet is High in MUFA and Low in SFA, the better to moderately increase HDL and decrease LDL. According to Tim Crowe, Ph.D., half of all marbling in a Wagyu carcass is comprised of good MUFA. And even the bad SFA in Wagyu is different, healthier: a big part of the SFA content is in a form called stearic acid, which has a minimal impact on cholesterol levels as compared with other forms of saturated fat. In this way the ratio of MUFA to SFA is three times higher in Wagyu than in any other beef. Period. Combining these health facts with both the growing demand for Wagyu beef and declining supply of USDA Prime grade beef relative to demand, and it’s clear that there is a phenomenal opportunity for taking ranching operations Beyond Prime.

Steepleview Farms

124 Rose Lane • Windber, PA 15963
(814) 255 - 3658

About (Kobe) American Wagyu Beef Cattle

The Ancient Original of American
Wagyu Beef:

Some Fat Is Good For You

GOOD FAT: MUFA, EFA & PUFA

BAD FAT: SFA & TFA

* This information is from a 3rd party source and is for informational purposes only. This material is subject to change at any time.