The Wagyu meat from Finca Santa Rosalía stands out clearly from that of any other cattle breed, being absolutely superior in terms of quality. It is characterized by extraordinary tenderness and juiciness. Moreover, its fat is particularly healthy for human consumption, as it contains a high percentage of unsaturated and polyunsaturated fatty acids, such as oleic acid, linoleic acid, or conjugated linoleic acid (omega 3, 6, and 9 fatty acids), which help the immune system and cell development. It also helps prevent cardiovascular diseases, arthritis, or hypertension. Therefore, as part of a healthy and balanced diet, the meat of this cattle breed is a perfect alternative for those who want to take care of their physical and mental health. Wagyu meat comes from a cattle breed originating from the Japanese city of Kobe. It is famous for its characteristic marbling, that is, the infiltration of fat into the muscle fibers, which gives the meat a soft texture and a unique, slightly sweet flavor. The Wagyu filet is a versatile cut suitable for various cooking methods. Thanks to its internal fat, which melts during cooking, the meat remains tender and juicy. Here are some suggestions for cooking your Wagyu sirloin: grilled, roasted, and pan-fried. Storage: keep refrigerated.
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The Wagyu meat from Finca Santa Rosalía stands out clearly from that of any other cattle breed, being absolutely superior in terms of quality. It is characterized by extraordinary tenderness and juiciness. Moreover, its fat is particularly healthy for human consumption, as it contains a high percentage of unsaturated and polyunsaturated fatty acids, such as oleic acid, linoleic acid, or conjugated linoleic acid (omega 3, 6, and 9 fatty acids), which help the immune system and cell development. It also helps prevent cardiovascular diseases, arthritis, or hypertension. Therefore, as part of a healthy and balanced diet, the meat of this cattle breed is a perfect alternative for those who want to take care of their physical and mental health. Wagyu meat comes from a cattle breed originating from the Japanese city of Kobe. It is famous for its characteristic marbling, that is, the infiltration of fat into the muscle fibers, which gives the meat a soft texture and a unique, slightly sweet flavor. The Wagyu filet is a versatile cut suitable for various cooking methods. Thanks to its internal fat, which melts during cooking, the meat remains tender and juicy. Here are some suggestions for cooking your Wagyu sirloin: grilled, roasted, and pan-fried. Storage: keep refrigerated.
