With its healthy eating properties, Wagyu beef has no equal when you also consider its tenderness, marbling and eating quality.
Healthy Eating
Wagyu is a breed of beef cattle originating in Japan with a genetic predisposition that yields a beef which contains a high percentage of omega-3, omega-6 and oleic fatty acids. The increased marbling also improves the ratio of monounsaturated fats to saturated fats making it a healthy eating product. But don’t just take our word for it – check out the science behind the world’s luxury beef!
Health Benefits of Wagyu Beef
Introduction
In 2025, the World Wagyu Council (WWC) commissioned a report exploring the health benefits of Wagyu beef. The goal was to highlight the nutritional advantages of this unique meat, presenting it in an easy-to-understand way for both industry and consumers.
Beef as a Source of Essential Nutrients
Beef is a powerhouse of essential nutrients such as protein, iron, zinc, and B vitamins, all of which are crucial for maintaining muscle mass, supporting immune funcƟon, and aiding red blood cell production. However, the health effects of beef vary depending on the cut and preparation method. While lean cuts of beef can be a healthy part of a balanced diet, excessive consumption of red meat, especially processed types, has been linked to an increased risk of heart disease, diabetes, and certain cancers (Webb, 2021). It also indicated that moderate beef intake as part of a balanced diet does not adversely affect disease risk factors, especially when the beef is lean and high quality.
Wagyu Beef: A Special Case
Wagyu beef (Fig. 1) stands out because of its exceptional marbling (MS), namely the fine veins of fat within the meat (Gotoh et al., 2018; Vázquez-Mosquera et al., 2023). This marbling is not just a treat for the taste buds; it also affects the fat composition in ways that may offer health benefits.
Wagyu beef has higher levels of oleic acid (omega 9), a type of monounsaturated fat (MUFA) that makes up about 52.9% of its fat content, compared to other beef (Smith et al., 2006; Vázquez-Mosquera et al., 2023). This fat is similar to olive oil and is known for promoting heart health. Oleic acid lowers LDL (bad) cholesterol and raises HDL (good) cholesterol, helping to reduce the risk of cardiovascular disease (CVD) (Sacks et al., 2017; Smith et al., 2020). Wagyu beef’s signature tenderness and rich flavour also stems from its high oleic acid content, which lowers the melting point of fat and enhances juiciness (Smith, 2016). The exceptional marbling (Fig. 2) sets Wagyu apart from other beef types (Oliver et al., 2006; Iida et al., 2015), and breeders focus on this unique quality attribute of beef. Research shows that the fat in Wagyu’s marbled beef doesn’t raise LDL cholesterol (Adams et al., 2010; Gotoh & Joo, 2016) and offers a heart-healthy balance of omega6 to omega-3 fatty acids, potentially reducing inflammation (Gotoh & Joo, 2016; Smith, 2016; Vázquez-Mosquera et al., 2023).
Fatty Acids: The Key to Wagyu’s Health Benefits
Fatty acids are essential components of fats, which are essenƟal for our body’s funcƟons, including cell growth, immune system health, and inflammation control (Clandinin 2000; Webb & O’Neill, 2008). FaƩy acids play a key role in energy storage, cell function, and nutrient absorption. These acids come in three main types: saturated, monounsaturated (MUFA), and polyunsaturated (PUFA). Saturated fats are typically solid at room temperature and are found in animal products, including beef and dairy products. Research suggests that not all saturated fats have the same or negative effect on human health, and their health impact may depend on other factors like diet and individual health. Lauric acid significantly increases high-density lipoprotein (HDL) cholesterol (the good cholesterol), decreasing the total cholesterol: HDL raƟo. Myristic (C14:0) and palmitic (C16:0) acids, occurring at roughly 3 and 25% in beef respectively, influence LDL but have a small effect on the total cholesterol: HDL ratio. Stearic acid (C18:0) has a positive impact and has proven to lower LDL (bad) cholesterol. Stearic acid (C18:0) has proven to have a positive effect or a lowering effect of bad cholesterol in beef fat (Nogoy et al., 2022; Shen et al., 2024). The monounsaturated fatty acids in Wagyu beef have proven to increase the good cholesterol in humans, with no effect on the total cholesterol levels (Smith, 2015).
Unsaturated fats found in beef, plant oils and fish, are liquid and are considered heart-healthy due to their role in reducing inflammation and improving cholesterol levels. Wagyu beef contains high levels of beneficial omega-3 and omega-6 fatty acids, which help regulate blood clotting, immune response, and inflammation. Deficiency can lead to symptoms like scaly skin, dermatitis (omega-6 fatty acid), diminished wound healing and growth disturbances (omega-3 fatty acids). Adequate intake may protect against heart diseases and diabetes (DRI, 2002). Wagyu beef is particularly high in oleic acid (Omega 9), a monounsaturated fatty acid, which is beneficial for heart health, and which contributes to the tenderness and flavour of Wagyu beef. Although Wagyu contains some saturated fats, research suggests that its overall fat profile doesn’t negatively affect cholesterol levels and could be considered a heart-healthy option when consumed in moderation (Smith et al., 2020).
It is crucial to note that Wagyu beef’s high fat level, which is a result of its extremely high oleic acid concentration, is even contributing more to its health benefits. Oleic acid of 50% in Wagyu beef with an intramuscular fat content (IMF) of 30% contributes significantly more to a healthy omega-9 fat consumption, compared to the same 50% oleic acid content in conventional beef with a 2% IMF (Gotoh et al., 2016).
Both saturated and unsaturated fatty acids are vital for the body’s function, especially in building cell membranes and providing energy. Polyunsaturated fats, like omega-3 and omega-6, are essential for brain, heart, and immune system health, aiding cell fluidity and vital processes like neurotransmitter production. However, consuming too much saturated fat may increase the risk of heart disease, as lipids also play key roles in hormone production and cell signalling. Both types of fat are part of a balanced diet, but unsaturated fats over saturated fats are generally recommended for heart health. The USDA Dietary Guidelines (2025) and the American Heart Association suggest limiƟng saturated fat intake to less than 10% of daily calories.
Saturated fatty acids (SFAs) contain only single carbon-to-carbon bonds, whereas monounsaturated fatty acids (MUFAs) contain at one carbon-to-carbon double bond (Figure 3), and polyunsaturated fatty acid contain two or more double bonds. Most of the fats in animal products are stored as triglycerides, which typically contains a SFA (usually palmitic acid), a MUFA (usually oleic acid), and a polyunsaturated fatty acid (usually linoleic acid) (Figure 4).
Wagyu Fat and Eating Quality
The unique fat composition of Wagyu beef doesn’t just impact health—it also enhances the eating experience. As mentioned before, its high levels of oleic acid content make the fat softer and more fluid, contributing to a smoother mouthfeel and more tender meat. This is why Wagyu beef is known for its rich, juicy flavour and tenderness. Interestingly, the amount of oleic acid in the fat influences how appetizing the beef is, with more oleic acid associated with a higher overall palatability (Perry et al., 1998; Smith et al., 1998).
Lipids from beef from Japanese Black cattle, contain a high level of oleic acid, which results in a low melting temperature of around 24°C. This is the lowest melting point observed in beef fat, showing that both genetics and diet or production system, play a role in the fat’s characteristics. Grain-fed cattle typically exhibit higher levels of monounsaturated fatty acids (MUFA) and a decrease in saturated faƩy acids (SFA) as they age (Huerta-Leidenz et al., 1996; Mitsuhashi et al., 1988a; Mitsuhashi et al., 1988b). MUFAs, due to their molecular structure, have low melting points and contribute to the softer texture of the fat, which is a key factor in the tenderness and flavour of beef like Wagyu.
Conclusion: Is Wagyu Beef Heart-Healthy?
Thanks to its unique fatty acid profile, particularly its high oleic acid content, Wagyu beef may offer heart-healthy benefits compared to other types of beef. When consumed in moderation, it can be part of a balanced diet that supports cardiovascular health. With its tender texture and rich flavour, Wagyu offers a delicious dining experience and a potenƟal nutritional advantage—making it a special option for health-conscious consumers.
Health Benefits of Wagyu Beef
In May 2025, the World Wagyu Council published ‘The Health Benefits of Wagyu Beef’. This is the culmination of a much time and effort on behalf of WWC Members, the health sub-committee and research professionals and is a real ‘deliverable’ of the WWC whose goal is to promote the Wagyu breed and brand globally. Special thanks go to Project Lead Tanya Pieterse, our academic partners for their help and advice as well as to the technical and marketing committees. The article is written in a ‘popular science’ style in order to explain in simple terms what might seem to be a complicated subject. We hope this makes it a consumer-friendly read but for those who which to go deeper into the science, it is backed up by recommended further reading, references to published academic papers, a glossary as well as acknowledgements to the many people that have helped.
Richard Sanders, Chairman, World Wagyu Council, May 2025
Dale Woerner
Biography
Prof Dale Woerner is a leading meat scientist in America with a clear understanding of the differences in fatty acid profiles that make Wagyu beef a unique product. Dale holds a PhD in meat science from Colorado State University, where he also served on the faculty for nine years. Since 2018, he has been an associate professor in the Department of Animal and Food Sciences at Texas Tech University and was recently awarded the American Meat Science Association Distinguished Teaching Award. Dale is an expert in identifying consumer preferences for specific beef flavour characteristics in relation to cattle production and post-mortem processing parameters.
“Wagyu - a Superior Beef Product” – Prof Dale Woerner, 2020 World Wagyu Conference
Please read on for an executive summary of the paper or Click Here
Wagyu is in a league of its own. Whether it be in terms of flavour, tenderness or overall eating experience, Wagyu beef is an ‘outlier’ in that it outperforms all other breeds. Its uniqueness comes down to the balance of fats – not only the quantity of intramuscular fat (marbling) but also the composition of these fats. When we look at fatty acids relative to nutritional value and overall health benefit, we are looking for oleic acid and palmitic acid, both monounsaturated fatty acids which epidemiological studies have demonstrated to have a potential heart health or health benefit. In all beef, oleic acid increases with marbling however Wagyu has a unique ability to increase these monounsaturated fatty acids even more than conventional highly marbled beef. The high level of marbling in combination with highly desirable monounsaturated fatty acids, primarily oleic acid, is what sets Wagyu apart.
Globally, nutritionists and medical professionals are recognising the importance of fat in the diet and the importance it plays in heart health and as ‘brain food’ in childhood development. Research data supports the presence in high values of oleic acid 18:1 and palmitic acid 16:1 which are monounsaturated fatty acids most closely associated with Wagyu. Both fatty acids are highly correlated with not only eating experience but with healthy eating. Wagyu beef also provides a higher amount of omega-3 fatty acid, perhaps enough to have a meaningful impact on health.
When looking at nutrition and the healthful impacts of beef, it is understood that beef is not only an excellent source of protein but also of vitamins and minerals most notably B vitamins (B12, niacin and riboflavin), iron and zinc – significantly more so that pork or chicken. A 100g serving of beef provides 25g of protein providing 180 calories to the diet. In order to get the same level of protein from alternative non-meat protein alternatives, we increase to 236 calories, black beans 374 calories and peanut butter 670 calories for the same amount of protein. Beef comes in as a calorie saver and can contribute to weight loss and a healthier lifestyle.
In conclusion, oleic acid is the ‘marketing message’ relative to health; it is the ‘marketing message’ relative to eating quality. In the medical community, oleic acid has been well established as heart healthy and associated with reducing ‘bad’ cholesterol in humans, fighting infection and reducing the inflammatory effects of starches and carbohydrates in cardiovascular disease.
Wagyu – not all beef is created equal!
Tim Noakes
Biography
Prof Tim Noakes holds an MB ChB and an MD and DSc (Med) in exercise science from the University of Cape Town, where he is now an emeritus professor after retiring from the Research Unit for Exercise Science and Sports Medicine. In 1995 he co-founded the Sports Science Institute of South Africa. Tim has published more than 750 scientific books and
articles and won numerous awards. He founded The Noakes Foundation to support high-quality research into the eating plan described in the best-selling book The Real Meal Revolution. He is the co-founder and chief medical director of the Nutrition Network and devotes the majority of his time to promoting the low-carbohydrate, high-fat diet.
“The Case for Wagyu Meat as part of a Healthy Diet” is the title of the paper given by Professor Noakes at the second World Wagyu Congress hosted by Wagyu South Africa 10-12 November 2020. Please continue reading for an Executive Summary.
“The Case for Wagyu Meat as part of a Healthy Diet” – Prof Tim Noakes, 2020 World Wagyu Conference
Humans are designed to eat meat
Put simply, humans are designed to eat meat. Having co-evolved with chimpanzees and gorillas around 6 million years ago, a massive developmental change occurred when humans added meat to their diet around 3 million years ago. Gorillas and chimps essentially have a large colon which contains bacteria to break down cellulose thus converting carbohydrate to saturated fats. Humans began using herbivores as a source of saturated fat leading to increased brain size with meat and dairy contributing to a high score in physical and cognitive development.
The dogma that saturated fat is unhealthy and no longer valid
Ancel Keys famously presented the above graph in 1953 to evidence the link between saturated fat and heart disease by country. However, the same data could just as easily have implicated sugar as countries eating higher amounts of fat were simultaneously eating more sugar. In fact, life expectancy increases the more the intake of fat increases. Yes, saturated fat is linked to heart disease but it is the carbs within a diet that produce the saturated fats. Fat from dairy, unprocessesd red meat together with for instance dark chocolate produce a complex food matrix with a high nutrient value.
Arno Hugo
Biography
Prof Arno Hugo, a leading meat scientist at the University of the Free State in South Africa, conducted a study under the auspices of the Wagyu Society of South Africa in 2019 to verify numerous health-benefit claims. The university is one of only two research institutes that is able to study fatty-acid profiles.
The following is abridged from ‘The Quality of Wagyu Meat’, an article which published in the Wagyu World Conference 2020 Programme & Information Notes
Prof Arno Hugo, a leading meat scientist at the University of the Free State in South Africa, conducted a study under the auspices of the Wagyu Society of South Africa in 2019 to verify numerous health-benefit claims. The university is one of only two research institutes that is able to study fatty-acid profiles.
As per the international definition of Wagyu, the breed composition of the first sample was 100% Wagyu. The breed content of the second sample comprised 50% Wagyu genetics. The results showed that Wagyu contained the most marbling of any breed in South Africa. The two Prof Arno Hugo samples respectively contained 38.3g of marbling to 100g of meat and 16.7g of marbling to 100g of meat. Marbling refers to the small flecks of fat found in between the muscle tissue. It allows the fat to literally melt into the meat, thus producing a buttery flavour that is rich and juicy.
Wagyu has seven times more monounsaturated fat (mg per 100g) than normal beef sold in South Africa. The most important fatty acid found in Wagyu is oleic acid, which is also the main fatty acid in avocados and avocado oil. Avocados have become very popular and are now considered to be a part of a healthy diet. Wagyu is following the same trajectory as the avocado because of the higher-than-normal levels of oleic acid found in this type of beef.
The three most important meat-quality attributes to guarantee a good eating experience are tenderness, juiciness and flavour. Wagyu gets its juiciness and flavour from the high levels of marbling. Sheer force is an objective measure of tenderness and measures the maximum force required to cut through meat. A sheer force of less than 3,8kg is considered tender. The Wagyu tested had a sheer force of 1.69kg and 2.02kg when compared to a feedlot beef sample of 2.43kg. The Wagyu beef tested was thus exceptionally tender.
In summary, Wagyu beef has a huge worldwide potential because its marbling provides the flavour, juiciness and tenderness desired by meat eaters whilst oleic acid provides proven health benefits.
Health Benefits of Wagyu Beef
In May 2025, the World Wagyu Council published ‘The Health Benefits of Wagyu Beef’. This is the culmination of a much time and effort on behalf of WWC Members, the health sub-committee and research professionals and is a real ‘deliverable’ of the WWC whose goal is to promote the Wagyu breed and brand globally. Special thanks go to Project Lead Tanya Pieterse, our academic partners for their help and advice as well as to the technical and marketing committees. The article is written in a ‘popular science’ style in order to explain in simple terms what might seem to be a complicated subject. We hope this makes it a consumer-friendly read but for those who which to go deeper into the science, it is backed up by recommended further reading, references to published academic papers, a glossary as well as acknowledgements to the many people that have helped.
Richard Sanders, Chairman, World Wagyu Council, May 2025
