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