From Pasture to Plate: Wagyu Beef Health Benefits You’ll Taste

Close-up view of beautifully marbled cuts of Wagyu beef, showcasing the intricate patterns of fat that promise a rich and tender flavor.

Wagyu is famous for marbling, but here’s the part most folks don’t know: a lot of that marbling is monounsaturated fat—the same heart-smart fat found in olive oil. Studies of Wagyu beef and other highly marbled beef show health benefits, such as a higher proportion of these fats, which can improve the LDL/HDL balance compared to more saturated profiles. That’s part of why our Wagyu-Angus crosses deliver buttery tenderness without giving up a health-conscious perspective.

You’ll also find naturally occurring omega-3s and conjugated linoleic acid (CLA) in beef. While amounts vary with breed and feed, these bioactive fats have been studied for potential anti-inflammatory roles. We keep our focus practical: raise animals calmly on high-quality pasture, finish well, and let thoughtful genetics do the rest.

Of course, beef is still an energy-dense food—balance matters. We recommend right-sized portions, simple seasonings, and gentle cooking to medium-rare to protect those delicate intramuscular fats and keep steaks juicy. It’s a health-forward way to enjoy a special meal without losing the joy of a great steak.

Our herd management emphasizes low stress, clean pastures, and careful finishing. That combination supports consistent marbling and mouthfeel—which is why Big Horn Mountain Farms’ Wagyu-Angus steaks are both incredibly tender and easy to love as part of a balanced plate.

In short: choose better fat, raised better. That’s one more reason our beef is so good—you can taste the care and feel good about the choice.