What Makes Our Wagyu So Unique
Curiosity provokes questions to answer.
That’s why we’re here to invoke those questions on the tip of your tongue.
Are all wagyu brands the same? What is wagyu in comparison to beef? And the most notorious misconception, is wagyu unhealthy?
Now, let’s start with our main source of wagyu, Ranger’s Valley, or more specifically, WX By Ranger’s Valley.
Quality worth boasting over, we’re glad to wear it.
What makes WX by Ranger’s Valley so special? It all starts with the creation of the genetics which they have artistically crafted with their cross-breeds. A final product worth salivating over.
Their cattle are fed over a 360 day cycle, naturally developing their signature renowned marbling we all know and love. This is all achieved without the use of hormone growth promotants, and therefore accentuating the purest appreciation of indulgence.
Are all wagyu brands the same?
We’re talking genetics. What does that tell you? Uniqueness
Uniqueness that has been calculated, which is what our wagyu suppliers do best. From conception, to the feeding plate, their cattle are monitored day in and day out to maintain and produce the up-most quality.
Our job is to compliment their Wagyu with unrivalled flavours. Once that is achieved? Well, it’s a match made in heaven.
Buttery, umami explosions for the palate to experience.
The Health Benefits of Wagyu
There’s no doubt we have a duty of care for our customers at Sear. Therefore, it is with diligence that we’re extending our arms to explore what our food is all about.
Since Wagyu is the show, we’ll run about it’s true wonders.
Let’s start with its nutritional properties, it’s high in omega-3 and omega-6 fats, ‘the good fats’ that is.
That’s just the tip of the ice-berg of the many health benefits provided by wagyu, have you ever heard of Oleic Acid?
A Study conducted by Professor Stephen Smith at the 2016 Wagyu Revolution Conference concluded that beef was a great all rounding source of oleic acid. Additionally , he demonstrated that the acid was more prominent in WAGYU, up to 4 times the amount.
What is Oleic Acid?
– Professor Stephen Smith from The Department
of Animal Science at Texas A&M University
So what does this mean?
– 4mg/day of Oleic acid decreases the risk of developing cardio-vascular disease (Prof Smith)
– Eating wagyu decreases the in-take of carbohydrates (A higher protein fat diet leads to a lower appetite)
– A higher intake in conjugated linoleic acid, leads to the development of “potent anti-carcinogenic properties, as well as being an anti-inflammatory agent” (Cited from Sher Wagyu)
There’s a whole heap of other benefits to reap from eating wagyu, you can even look it up yourself!
Keep this tip in mind when dining for wagyu next time. Pay attention to how easily the fat melts, if it starts to melt at a lower temperature, that means you have a piece of meat that is high in Oleic Acid, and vice-versa!
That’s why we only provide buttery, melting goodness at Sear