Wagyu Steak
Wagyu Steak is a premium Japanese beef dish renowned for its intense marbling, rich flavor, and buttery texture. It comes from specific Japanese cattle breeds, such as the Japanese Black, which are raised with meticulous care. The term 'Wagyu' literally translates to 'Japanese cow,' emphasizing its cultural origin.
🍽️ Nutrition at a glance
Wagyu Steak is an excellent source of high-quality protein and is notably high in fat, particularly monounsaturated fats like oleic acid. A typical serving provides a significant amount of calories, primarily from its rich fat content, along with essential nutrients like iron and B vitamins.
Nutrition breakdown
| Calories | 580 kcal |
| Protein | 40 g |
| Carbs | 0 g |
| Fat | 45 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 100 mg |
| Iron | 4.5 mg |
| Zinc | 10 mg |
| Vitamin B12 | 5.0 µg |
| Niacin (B3) | 12 mg |
| Phosphorus | 300 mg |
| Selenium | 40 µg |
| Potassium | 450 mg |
| Vitamin B6 | 0.8 mg |
Per 1 steak (170 g) · estimated, varies by recipe
💡 What's interesting
The unique, intricate marbling of Wagyu beef is not just for flavor; it's rich in monounsaturated fatty acids, which are considered heart-healthy fats. Culturally, Wagyu production is a point of national pride in Japan, with strict grading systems and traceability for each animal.
