Matsuzaka Beef @ Tokyo

My friend hails, “I can’t eat meat, I have high cholesterol”. One of my best kept secrets, a steak shop where Gaijin and Michelin are seldom seen.

I tried to explain to a guest last week about fat, and the fact that Matsuzaka Beef, and Japanese cows have unsaturated fats, those fats that are healthy. Intake of foods containing more unsaturated fats than saturated fats may contribute to reduced blood cholesterol levels. In fact, eating foods high in unsaturated fats can reduce the amount of cholesterol in the blood.

The mono-unsaturated fatty acid to saturated fatty acid ratio runs up to 33% higher in Japanese cows than other beef. But even the saturated fat contained in Japanese beef is different. Forty percent is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels.

So really, the profile of marbled Matsuzaka Beef is more beneficial to human health. It can be described as a healthier type of meat. Japanese Beef is also higher in a type of fatty acid called conjugated linoleum acid,  shown to have potent anti-carcinogenic properties, as well as being an anti inflammatory agent.

Consuming Matsuzaka Beef is more beneficial to your health than you think, possessing a unique high concentration of beneficial omega 3 and omega 6 fatty acids. The human body can manufacture most of the fat types, except for these two, known as essential fatty acids. Areas of benefit include protection against heart disease, arthritis, Alzheimer’s, etc.

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