The human body can manufacture most of the fat types it needs, except for Essential Fatty Acids (EFA’s). Most of the positive health benefits are seen in two types of EFAs – linoleic acid (Omega 6) and linolenic acid (Omega 3). Wagyu beef is an excellent source of both of these EFAs.
Another unique advantage of Wagyu beef is that it contains a much higher proportion of the desirable fats (mono unsaturated) than other beef. The Mono-Unsaturated Fatty Acids to Saturated Fatty Acids ratio (MUFA:SFA) is up to three times higher in Wagyu than in any other beef (normal ratio is about 2:1, but Wagyu have a ratio as high as 6:1).