Wagyu Beef Quality Level
Security Foods is unique amongst Australian beef exporters for its ability to consistently meet the highest quality standards for marbling beef, for tenderness, for both meat and fat colour and especially for taste. Our customers know that every time they open a carton of the company's Wagyu Beef, their quality expectations will be met.
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Safety Level of our Wagyu Cattle
Food safety is an issue of fundamental importance in the premium meat market. Consumers want to know that the Wagyu beef they purchase is “healthy”, that it is free from any chemical residue and that there is no disease risk associated with eating it.
To ensure quality and safety targets of the end product are met, a quality management system has been implemented to ensure that all inputs into the production of the end product are traceable. The independent Quality Assurance unit verifies through the audit process that all procedures and processes are carried out correctly.
All primal cuts are fully traceable and a whole of life history is maintained for each animal.
To further guarantee the healthy nature of Security Food's Wagyu beef, none of the company's livestock are treated with antibiotic or hormonal growth promotants, nor do they have access to any genetically modified feeds.
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Health Level
The term marbling refers to the fat that is found between the muscle fibres and which gives the meat its characteristic white-flecked appearance. In Wagyu Cattle the intramuscular fat is different to that found in other cattle breeds. It contains high levels of mono unsaturated acids, oleates, whereas the fats found in traditional beef breeds are mostly saturated and unhealthy. It is generally accepted that the consumption of oleates reduces serum low-density lipoprotein – cholesterol. Thus, Wagyu beef containing a greater concentration of oleates may be perceived as a more beneficial component of a diet designed to lower serum cholesterol. The oleates in Wagyu give the beef its characteristic nutty taste.