AGRICULTURE NEWS - Wagyu beef is a “curve bender” in terms of fatty acid composition, and the breed has the ability to actually change the way fatty acids are manufactured in an animal’s body.
This was according to Prof Dale Woerner, an associate professor of meat science at the Texas Tech University in Lubbock in the US, who was speaking at the 2019 Wagyu Conference held at Nampo Park near Bothaville last Friday.
Woerner said fatty acids were the building blocks of fat, and an increase in fatty acids increased the flavour and desirability of meat.
However, there was no doubt that its fatty acid composition made Wagyu beef a unique product, Woerner said.
Read the full article here on the Caxton publication, Farmer's Weekly.
