Wagyu Beef Nutritional Facts

Wagyu Beef Nutritional Facts

Calling all carnivores and happy omnivores.

One of the best food experiences is Wagyu Beef from Japan. For the American palate, flavorful beef needs to have at least 3 percent of fat. Wagyu is well above 20-percent.

While this delectable protein is renowned for its marbling and amazing flavor, did you also know that it’s packed full of nutrition?

There is not only flavor in the fat but also a lot of nutrients. Wagyu has as much as 300% more monounsaturated fats versus mono-saturated fats. In addition, up to 50% of all the marbling in Wagyu is made up of oleic acid, leaving only the smallest portion of its fat being saturated.

Professor Tim Crowe, chief dietitian with Deakin University’s School of Exercise and Nutrition Sciences said:

         “The profile of Wagyu marbled beef is very beneficial to human health.1” The mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef, but even the saturated fat contained in Wagyu is different.  40% of it 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 very beneficial to human health. It can be described as a healthier type of meat”.

Rates of cholesterol by protein:

Per 100 grams:

  • Wagyu       – 10 mg
  • Fish            – 28 mg
  • Turkey       – 36 mg
  • Chicken – 32 mg
  • Buffalo   – 39 mg
  • Rabbit   – 32 mg


Wagyu has been compared to olive oil in its nutritional value of extremely high omega 3 and omega 6 content – it’s up there with wild salmon. Additionally, wagyu has higher proportions of monounsaturated fatty acid (MUFA) due to higher concentrations of oleic acid. MUFAs have almost zero effect on total cholesterol. MUFAs are heart-healthy dietary fats because they can lower low-density lipoprotein (LDL)-cholesterol while increasing high-density lipoprotein (HDL). Many clinical trials have indicated that highly marbled beef does not increase LDL cholesterol. This review also emphasizes that high oleic acid beef such as Wagyu and Hanwoo beef might be able to reduce risk factors for cardiovascular disease.

There’s never been a time better than now to experience this amazing protein. With so many regions around the world producing wagyu, your options are nearly endless.

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