Wagyu beef is not only exceptionally tender and flavorful but also rich in valuable nutrients. Omega-3 fatty acids, conjugated linoleic acid, vitamin E, vitamin A, zinc, iron, and B12 contribute to a healthy diet and can actively help prevent diseases. One of its key benefits is the optimal omega-6 to omega-3 ratio.
Vitamin E acts as a powerful antioxidant, neutralizing free radicals and protecting cells from damage. It supports memory, reduces inflammation, and can help prevent arteriosclerosis. Vitamin B12 is essential for cell division, DNA formation, and energy metabolism. Since the body cannot produce it on its own, it must be obtained through food. It is especially important for diabetics, as it protects blood vessels and supports detoxification.
Pasture farming not only promotes animal welfare but also enhances meat quality. Studies show that pasture-raised cattle contain up to three times more Omega-3 fatty acids and have an optimal Omega-6 to Omega-3 ratio of under 2:1. Additionally, the flavor is significantly improved. At Wagyu Sauerland, we focus on humane pasture farming. Our success speaks for itself: For four consecutive years, we’ve been on the podium at the Wagyu Meat Contest and were awarded Gold once again in 2024/25.
The fine marbling and high percentage of unsaturated fatty acids give Wagyu its tender texture and buttery flavor. This unique meat and fat quality, combined with its rich nutrient content, make it the most exclusive and healthiest beef in the world. Side Fact: Kobe is Wagyu – a protected designation of origin, similar to Champagne. Outside of Japan, it is called Wagyu, which means “Japanese cattle.”
1st place in the Wagyu Meat Contest 2021, making Sauerland Wagyu meat officially the best Wagyu meat in Germany according to the select jury.
Winner of the European Newbie Award. An award for innovative and successful business ideas for the environment and society.
We demonstrate how important nature and collaboration with the local economy are, and what we do every day to support them.
Katrin Schütz was awarded the IHK Entrepreneur's Certificate. The certificate was presented personally by Mayor Bittner.
Wagyu translates to "Japanese cattle" and is a breed designation. The meat from this breed is known for its fine marbling and low melting point, especially when raised with specific feeding and care practices. The fat easily melts when seared, making the meat even juicier and more distinct in flavor.
Wagyu is the breed name, Kobe is a region in Japan and therefore a protected designation of origin, similar to champagne. In Japan, the animals are now protected as a cultural asset and only the meat may be exported.
Wagyu meat is known for its extremely fine and intense marbling and a texture that melts in the mouth. The unique Wagyu fat has a very high content of omega-3, omega-6 and monounsaturated fatty acids. The high proportion of omega-3 fatty acids makes Wagyu meat suitable for a healthy diet. It is particularly low in cholesterol and rich in valuable nutrients.
BMS stands for Beef Marbling Standard and describes the degree of marbling in the meat. The scale ranges from 1 to 12 and therefore from practically no fat in the meat to an intense marbling that runs right through the meat.
Original Kobe beef from Japan costs between 400 and 600 euros per kilogram. German Wagyu costs between 100 and 300 euros per kilogram.
In the 1980s, only around 200 Kobe cattle were exported from Japan. After 1997, no more Kobe cattle left Japan. This makes the breed's genetics very rare and expensive. It takes time to produce highly marbled Wagyu beef. The animals are aged for at least 36 months. That is twice as long as for conventional cattle. In addition, the Wagyu cattle need to be fed a very special diet - which many Wagyu breeders make a secret of.
True gourmets swear by Wagyu meat. The low melting point and the juicy, buttery, nutty taste are unique and cannot be found in any other breed of cattle. Passionate chefs and real barbecue fans should therefore try Wagyu once in their lives.
We recommend a maximum of 300g per person. Due to its high fat content and buttery taste, Wagyu meat fills you up more quickly. A steak of 500-600g is sufficient for 2 people.
Basically, Wagyu meat can be prepared just like any other meat. If you serve it as a classic steak, you are not doing anything wrong. In Japan, it is often prepared in thin slices on a teppanyaki plate. We recommend searing the Wagyu steak in a pan or on the grill (core temperature 52 degrees), leaving it to rest for 1-2 minutes and then cutting it crosswise into strips.
Vitamin B12 in health and disease. Nutrients. 2010 Mar;2(3):299-316. doi: 10.3390/nu2030299. Epub 2010 Mar 5. PMID: 22254022; PMCID: PMC3257642.
The effects of breed and diet on the lipid composition and quality of bovine muscle. Proceedings of the 48th Congress of Meat Science and Technology, 1, pp. 370-371. 2002
Fatty Acids and Wagyu Beef. Department of Animal SciencesWashington State University, Pullman.
Characteristics and Health Benefit of Highly Marbled Wagyu and Hanwoo Beef. Korean J Food Sci Anim Resour. 2016;36(6):709-718. doi: 10.5851/kosfa.2016.36.6.709. Epub 2016 Dec 31. PMID: 28115881; PMCID: PMC5243954.
Wagyu beef is an investment in your health. Rich in Omega-3, CLA, vitamins E, A, zinc, iron, and B12, it promotes heart health, brain function, gut health, and weight management. Its optimal Omega-6 to Omega-3 ratio has anti-inflammatory effects and enhances overall well-being.
Wagyu beef is rich in monounsaturated fatty acids, particularly oleic acid, which positively affects heart health and cholesterol levels. It also provides valuable Omega-3 and Omega-6 fatty acids, which reduce inflammation, strengthen the brain, and promote overall well-being.
Wagyu beef is considered a culinary delicacy and is praised for its buttery tenderness. But it offers more than just pleasure – it's also a true superfood. With its high content of healthy fats, it even surpasses salmon, especially farmed salmon or aquaculture salmon, which often contains fewer nutrients.
The unique genetics of the Wagyu cattle contribute to fine fat deposits between muscle fibers, explaining the extraordinary marbling and tenderness of the meat. Additionally, Wagyu is rich in long-chain Omega-3 fatty acids. These healthy fats help lower blood pressure and promote heart health.
Wagyu beef is an excellent source of protein with high-quality amino acids that support muscle building. Its high content of healthy fats and essential nutrients like Omega-3, iron, and B12 not only enhance performance and endurance but also aid in recovery – making it ideal for athletes and bodybuilders.
Wagyu beef contains more monounsaturated fatty acids than regular beef, which can have a similar positive effect on cholesterol levels as chicken. The monounsaturated fats and oleic acid help lower bad LDL cholesterol and increase good HDL cholesterol, promoting heart health.
