American Wagyu beef, also known as American-Style Kobe beef, is the result of cross breeding Japanese Wagyu cattle with continental breeds of cattle. American Wagyu beef is prized because of its intense marbling and high percentage of intramuscular unsaturated fat and has the highest CLA content of any beef breed. The name Kobe is reserved exclusively to describe cattle raised in the Kobe region of Japan. Wagyu cattle raised outside of Kobe must be identified as Wagyu or Kobe-style. 

It has a whole raft of potential health benefits - reducing heart disease, diabetes, asthma, body fat gain, and increasing the immune response.

Research shows that the beef from long-fed Wagyu cattle naturally contains more Omega 3 and 6 fatty acids, as well as more monounsaturated fatty acids {the good fat} than other beef. The percentage of fatty acids affect the texture and “feel” of food in the mouth, particularly in meats. This is one of the genetic benefits of the Wagyu breed and one of the reasons why Wagyu beef is regarded as the finest, most exclusive beef produced in the world.

According to research, the protein in Wagyu beef can help maintain muscle while burning fat as it increases oxygen intake, energy production, and metabolic rate. It also helps maintain cell membranes and increases the body’s production of good prostaglandins: an unsaturated fatty acid that controls smooth muscle contraction, blood pressure, inflammation, and ideal body temperature. Additionally, the increased Omegas 3 and 6 help transport and metabolize triglycerides and cholesterol. Studies have shown that a higher monounsaturated fatty acid in the diet is associated with lower cardio vascular disease.

So basically you can eat reasonable amounts of Wagyu beef without concerns of raising cholesterol, and gain benefits of essential vitamins and omega fatty acids in your diet. Not only can you eat beef, you can eat the finest beef available to anyone!