Why Wagyu Beef
“The Wagyu cattle breed was chosen for its genetic traits that are consistent with the mission of 4 Health Farms”
4 Health farm’s goal is to create the most healthy and flavorful natural-beef. The Wagyu cattle breed has some very specific traits that are favorable to accomplishing this goal.
Remember … Not all fats are created equal. We need healthy fats to survive.
We need zero grain to survive, … we only need protein, fat and fiber
Wagyu are most known for their ability to selectively intensify the intra-muscular marbling. This fat within the muscle is known to be significantly healthier than fat on the outside of the muscle, especially in the grass or forage fed animals. This is particularly true in the Wagyu, as their fat has been proven to be higher in the healthier monounsaturated fats (MUF), Omega-3 fats and a significantly better Omega-3 to Omega-6 ratio. Wagyu Cattle contain up to 30% more monounsaturated fatty acids than the other cattle. We believe that these genetic benefits will be further magnified by the nutritional feeding program that 4 Health farms has developed. (Rich Pasture/Forage, Alfalfa Hay, and Barley Sprout Fodder).
In addition to healthy fat (lipid) profile, the meat has its own unique flavor. Wagyu beef has a distinct tenderness and nutty flavor that is savory and memorable.
Blending our unique forages, the wagyu genetics and a specific geographical area essentially develops a new breed of cattle that will have a significant impact on our food culture, the cattle industry and the health of our families.
