Fat is commonly rendered for non-edible items such as soaps and candles. Wagyu fat is rich in omega fatty acids and we capture these beneficial acids through a specialized rendering process to produce a Wagyu golden culinary oil which is Lectin free and used as a cooking medium comparable to a high quality olive oil. Our testing has determined that Wagyu fat has 91% omega fatty acids. In addition, the Wagyu Fat makes great edible candles for buttering bread and we also use the fat to make Wagyu soaps and body balms infused with essential oils.
The Wagyu has three kinds of fat:
Intramuscular Fat, is marbling in the muscle and contributes to the great rich Wagyu flavor and tenderness. This fat is mono-unsaturated fat and healthy.
Kidney Fat is the purest of the outer muscular fat. It has the lowest melt temperature, pure snow-white coloration, rich Wagyu flavor and very easy to extract. It has extensive culinary uses but is highly sought after by the cosmetic industry and is a major ingredient in holistic cosmetic products. Wagyu has about 36 lbs. of this special fat per animal.
Outside Muscular Fat has the same rich nutritional amino acid profile as the Kidney fat accumulated from the Wagyu’s rich, natural, drug-free diet. Each Wagyu yields approximately 120 lbs. of this fat. When rendered properly it produces Wagyu Golden culinary oil. This oil has a high smoke point, long heat endurance while exposing the foods that are cooked into it. The high omega fatty acids produce the rich, nutty, toasted, distinctive Wagyu flavor. This Wagyu Golden culinary oil exceeds the cooking qualities of high quality olive oil.
