"I have been a vegetarian for the last 6 years. I have recently started seeing physical signs from the lack of protein in my diet. To combat this I started eating limited amounts of Wagyu beef from Kibler Steaks. I can see and feel the positive results of this in my diet. I know where my food in coming from and can taste their fruit and vegetable diet in the beef." ~Granville Lewis
Kibler Steaks offer exclusive American Wagyu beef. We only raise a limited number of Wagyu cattle so the supply is limited and the steaks are only available through this website.
American Wagyu beef is produced by crossbreeding cattle, usually a full blood Wagyu with Angus; the result is a pleasant balance of tenderness, texture, and flavor. At Kibler Steaks we feed our cattle a special vegetarian diet consisting of fruits, vegetables, and grains. A diet very different from other domestic beef farms resulting in superior taste.
Our Wagyu are bred and raised in the USA and NEVER administered growth hormones, NEVER mass administered antibiotics and NEVER fed animal byproducts—all to ensure the best taste and quality eating experience. You'll be delighted by the wholesome flavor in every package. All Natural. No Antibiotics Fed.
Dry-aging beef involves drawing out moisture and redistributing it through the beef to create a tender select cut of beef with dense flavor and rich, nutty notes. By dry-aging our beef at least 10 days in the processing stage we significantly improve the taste and steak-eating experience.
Omega-3s and omega-6 fatty acids are essential to having a strong body, but did you know they are not only found in fish and nuts but also in Wagyu? Wagyu beef is packed with all the essential amino acids, including all the omega-3s and omega-6s. Let’s break down some of the functions and benefits of these fatty acids:
In order to function properly, your body needs to eat some fat. Monounsaturated fats are a healthy choice. According to the 2015-2020 Dietary Guidelines for Americans, you should eat fats according to the following guidelines:
As mentioned, Wagyu beef is healthy and packed with monounsaturated fatty acids. It is also packed with protein, vitamins, and minerals like iron. You will also find that Wagyu beef supplies a lot of B vitamins. This comes from feeding the cows healthy grains and allowing them to slowly gain weight
Wagyu cows are also known to be treated humanely. Starting off their lives grazing on their mother’s milk, following with green pastures, and eventually a combination of grains, fruits, and vegetables. Once they are ready for transport, travel time is short and is done at a minimum scale to ensure a stress-free environment. Ensuring this stress-free setting works to maintain lower cortisol levels. This plays a key role in how Wagyu gets its great taste and flavor.
Excessive cortisol levels released during stress can potentially inhibit physiological systems and result in a number of issues as well as hurt the quality of the finished product.
You may have heard about “good fat” and “bad fat”. The main difference is saturated versus unsaturated fats. These both directly affect cholesterol levels, with saturated having a negative effect. Because Wagyu contains a high concentration of MUFAs (monounsaturated fatty acids), at a rate of almost 300% more than normal beef. Your body can break these down more easily.
Because of its marbled fat, all Wagyu beef has a higher concentration of MUFAs than all other types of beef. MUFAs are also found in nuts and olive oil. Additionally, 40% of the fat in Wagyu is known to have stearic acid. This has less impact on cholesterol levels than traditional beef fat. Eating meat that is high in MUFAs is seen as healthier than lean meats.
Monounsaturated fatty acids (also referred to as MUFAs), also work to reduce the amount of low-density lipoproteins (LDLs) in the body. In Wagyu, the ratio of unsaturated fats to saturated fats is higher than you will find in almost any other type of meat.
Reducing LDLs is important because they work to transport cholesterol throughout the body. Sometimes they push cholesterol onto your artery walls, which can lead to heart disease.
On the other end, Wagyu increases the number of high-density lipoproteins (HDLs). HDLs carry cholesterol to your liver, which allows the liver to metabolize it, and eliminate it from your body. This means that indirectly, eating Wagyu may be able to reduce your chance of heart disease.
Conjugated linoleic acid, also known as CLA, is another fatty acid found in Wagyu beef. CLA is often sold as a supplement and can be helpful with weight loss and heart health.
Due to the high percentage of monounsaturated fat, Wagyu has levels of cholesterol lower than all other types of meat (surprisingly even lower than fish or chicken) There is also less saturated fat than other beef due to containing the enzyme delta 9-desaturase. This enzyme uses stearic acid (a saturated fatty acid) and transforms it into oleic acid (an unsaturated fatty acid). An interaction that can lead to a decrease in the risk of heart disease and stroke.
When it comes to nutrition, all fats provide 9 calories per gram of energy, while a diet of protein and carbs only offer 4 calories per gram. Therefore, reducing the amount of fat in your diet has long been a method of effectively reducing calorie intake and losing weight.
In the last few years, it was found that a diet with moderate-to-high amounts of monounsaturated fats may be able to help with weight loss. In fact, according to one study, a “diet high in MUFA promoted benefits on weight loss and body composition in women with obesity“. Additionally, it was found that diets high in MUFAs led to weight loss similar to what occurred in low-fat diets. This is also the mentality of the Keto diet. It is good to note that high-MUFA diets (like those with Wagyu), can be an effective method of losing weight, as long as you replace current calories and do not add more to the diet.
Protein also plays an integral role in maintaining a healthy and nutritious. Among other benefits, having sufficient protein can aid in sustaining energy, building muscle strength, and can keep you full for longer periods of time. Because Wagyu beef is loaded with 22 grams of protein (in a four-ounce serving), it can be a great option for those looking to be health conscious and watch their weight.
Due to its unique marbling, Wagyu beef just tastes better. Monounsaturated fatty acids also have a lower fat melting point. This leads the beef to have a smooth and tender feel. Not only will you enjoy the steak more, but you will be consuming more iron, healthy fats, and be at a decreased risk for type 2 diabetes. You may even find that you are losing extra body fat along the way.
Wagyu is a breed of cattle that is known for its high-quality marbling. Wagyu beef is considered to be some of the best beef in the world due to its intense umami flavor, intramuscular fat, and buttery texture.
The Wagyu breed is native to Japan. The word “Wagyu” (和牛) means Japanese cow in English, and actually refers to four specific breeds of Wagyu cattle: Japanese Brown (赤毛和種 Akage Washu), Japanese Black (黒毛和種 Kuroge Washu), Japanese Shorthorn (very lean and only in Japan), Japanese Polled (very small numbers, only in Japan). While these are the four original breeds that comprise all modern-day Wagyu beef, cross-breeding has occurred in Japan and the United States. The United States produced Wagyu cattle through a joint venture with the Japanese government in 1989 that created most of the American Wagyu Beef that we know.
To take matters further, here at Kiblersteaks we feed our cattle a combination of grains, fruits, and vegetables. Not only does is result in great tasting beef these support the growth of this intramuscular fat, which leads to them having a higher fat content than a standard beef cow. What you might not realize, is that monounsaturated fat (MUFA), is considered “good fat.” which is one of the reasons behind the range of health benefits that come from eating Wagyu beef.
We can confidently say that our 40 plus years in the ranching business has been instrumental in our business’s success.
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