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The Salmon of Beef

Better Tasting and Better For You

  • Jan 15, 2019

Every new year, we’re barraged with messages about health and wellness that basically boil down to:  New Year / New Diet. The social media channels overflow with diet hashtags:  #Whole30, #Paleo, #Keto, #HighProtein and more. We’re not providing you with diet advice here, but with meat at the forefront of these clean-eating trends, who wouldn’t be a little curious? 

We love seeing a shift away from processed foods toward pure, whole ingredients. Our founder is endlessly passionate about this trend and has literally written a book about it. Many of these protein-focused programs are beef-centric; people are rediscovering the benefits of lean protein from beef. Research has shown that beef—specifically wagyu beef—has several health benefits. In fact, the same attributes that make Mishima Reserve American Wagyu Beef remarkably delicious also make it better for you. 


Wagyu breeds are biologically and genetically different animals from Angus and other American cattle, and this is especially true when it comes to the chemical composition of their fat. Wagyu beef contains half the saturated fat and twice the mono unsaturated fat—a lighter, sweeter, healthier fat—than other breeds. And thanks to a carefully calibrated diet and longer growth periods, wagyu beef is richer in Omega 3 and Omega 6 fatty acids. These “good fats” can contribute to lowering cardiovascular disease, similar to those found in wild salmon, tuna, flaxseed, and other nutritious foods. You can even see the difference. When you cook our American wagyu beef, you’ll find it has a lower melting point; hence, the meat literally melts in your mouth. 

Eat Well All Year Long

Eating well doesn’t mean skimping on food that tastes good. In the case of our American wagyu beef, it’s all about balance. The richness, complexity of flavors and extreme tenderness of Mishima Reserve is so satisfying, you’ll probably want to eat less. 

For a healthy dinner you can feel good about, shop your favorite cuts, including the New York Strip, Tenderloin Filet, or one of our newest: the Teres Major. For tips on how to pan-sear the perfect steak, follow these instructions. As for sides, serve your steak alongside a Bennett’s Salad, roasted cauliflower, or red cabbage peperonata. The colorful spread will speak for itself. With a perfectly prepared steak and some fresh vegetables, you’ll forget all about “dieting” while taking real pleasure in savoring every delicious bite.