Jim Long Presentation At the Texas Wagyu Association Meeting in Fort Worth – “Should Wagyu Producers Be Focusing More On Lipid Quality”?
Jim Long, of Rocking 711 Ranch, presented “Should Wagyu Producers Be Focusing More On Lipid Quality” to Wagyu producers at the TWA annual meeting in Fort Worth, Texas on May 18, 2024.
The presentation focused on:
- Educating Wagyu producers on what lipids are (beef fat)
- Why lipid quality is so important to the taste and healthfulness of the Wagyu beef product being created by Wagyu beef producers
- How and why Wagyu beef lipids are better tasting and more healthful compared to other beef
- How Wagyu producers face an “uphill battle” fighting the negative storyline being communicated by large, well-funded “health” organizations such as the World Heath Organization and the National Institute of Health
- How lipid quality, defined as the lipid melting point, which is influenced greatly by the variation the fatty acid profile of the lipids, can vary substantially in Wagyu beef from one Wagyu animal to another
- What factors influence variation in the fatty acid profile of lipids in Wagyu beef, and therefore influence lipid quality and the taste and healthfulness of the Wagyu beef product
- How lipid quality can be improved through the efforts of Wagyu producers, including through breeding program genetic selection and feeding
CLICK HERE to open and view the presentation slide deck in PDF file format.
