Wagyu is slowly becoming popular both in butcheries and as a preferred choice in restaurants in South Africa. Whether it is part of a lifestyle or for health reasons, Wagyu is growing in popularity all over South Africa for a variety of reasons.
Wagyu is being chosen for its health benefits
In an article released at the beginning of the year by Times LIVE, Wagyu was accurately described as being “likened to olive oil and salmon in terms of its health benefits.” It also has up to 300% more monounsaturated fat than normal beef due to the high marbling of the meat, and it contains high contents of omega 3 and 6. These fatty acids play a huge role in preventing certain heart diseases, blood clots, hypertension amongst many other illnesses.
South Africans are choosing quality over quantity
Although spending habits are getting tighter because of the volatile economy, there is still a segment of South Africans who have quality meat as a priority in their diets. Quality meat that comes from a reliable source and a farm that prioritises sustainability, breeding cows free of hormones that roam freely, is more of a focus to South Africans.
Is consuming Wagyu more about status?
There are social stigmas attached with certain foods – think about how things like caviar and oyster are regarded and often wagyu is slotted into the same category. However, we believe that Wagyu – the purchase, supply and consumption of it – goes far beyond the status in our country in that South Africans purely have a love for superior tasting, quality meat.
We are passionate farmers of Wagyu beef in South Africa and will continue to contribute to dialogues such as these. In the meantime, our bulls and genetics are available to discerning Wagyu farmers. For more information, please get in touch with us.