Wagyu/F1 Wagyu Market Analysis Key Company Profiles, Types, Applications

Wagyu Market Analysis Key Company Profiles

Wagyu/F1 Wagyu Market Analysis: Overview

A Japanese beef cow breed developed from Asian cattle is called wagyu. It has distinctive qualities that make it more tasty and tender than other types of beef. As people become more self-aware and health-conscious, their eating habits have changed. They are now willing to spend more money on high-quality food products that contain vital nutrients. The market for wagyu beef is also being driven by rising consumer disposable income and population growth.

The special benefit of wagyu beef is that it contains oleic acid, which protects against Alzheimer’s, heart diseases, depression, arthritis, and obesity, lowers blood cholesterol levels in the body, boosts the immune system, and regulates blood pressure. It also has the highest source of omega-3 fatty acids and higher proportions of mono-unsaturated fats. Therefore, during the forecast period, demand for wagyu beef will increase as people become more aware of its numerous health benefits.

Market Dynamics:

Proteins and lipids from beef are a significant source for human health benefits, such as maintaining the flexibility of blood vessels and preventing cerebrovascular illness. Wagyu contains far more monounsaturated fats than other red meats, which are good fats often found in plant-based items like olive oil or almonds. Wagyu is a cholesterol-friendly choice due to its monounsaturated fat content. Wagyu is a great source of essential vitamins and nutrients, as well as having a high content of unsaturated (healthy) fats like Omega 6 and 3 oils. Additionally, Wagyu beef has a 30 percent higher concentration of conjugated linoleic acid (CLA) per gramme than other beef breeds.

CLA is a fatty acid that has strong anti-carcinogenic and anti-inflammatory effects. Wagyu is thought to have the ability to lower risk of heart disease, diabetes, asthma, Alzheimer’s, improve immune response, and minimise body fat growth. Scientific research supports wagyu’s positive effects on health. According to a 2016 study, Wagyu beef contains more monounsaturated fats than other meats. LDL cholesterol (the bad cholesterol) can be reduced and HDL cholesterol can be raised by monounsaturated fats (the good cholesterol). Even the possibility of reducing the risk of cardiovascular disease is mentioned in the study. Because of this, monounsaturated fats are additionally referred to as “heart-healthy fats.”

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Global Wagyu/F1 Wagyu Market: Major Players
Blackmore Wagyu
Whitesell Farms Wagyu
Baycroft Wagyu Co.
Imperial Wagyu Beef

Global Wagyu/F1 Wagyu Market: By Types
50% Crossbred Wagyu
70% Crossbred Wagyu

Global Wagyu/F1 Wagyu Market: By Applications
Specialist Stores
Online Retailers

One of the finest nutrients for lowering the risk of cancer is CLA, which is also linked to a lower incidence of Type 2 Diabetes. Professor Tim Crowe, a principal dietitian at the School of Exercise and Nutrition Sciences at Deakin University and an Accredited Practicing Dietitian, developed a convincing case for promoting Wagyu beef as a healthy alternative in a balanced diet. Omega-3 and omega-6 fatty acids, which are good for you, are abundant in wagyu beef. Wagyu meat products are a significant source of omega-three fatty acids, even though they share the highest source. Among other things, omega 3 is known to guard against depression, arthritis, and heart disease. Because beef contains all nine essential amino acids, it receives a score of 100 for amino acids.

The exorbitant cost of wagyu beef, however, is probably going to limit market expansion. One of the priciest meats in the world is wagyu. It is grown by just a few farms in Japan and is renowned for its flavour throughout the world. High-grade wagyu, produced in Japan and prized for its buttery flavour and rich marbling, may cost up to USD 200 per pound, and the cows themselves can fetch up to USD 30,000. The yield of meat and the quality of the marbling in the fat are the two main criteria used to grade wagyu. This expense ultimately translates to a higher cost per meal for the consumer.