The Wagyu meat is the best despite being particularly fatty.

The fat percentage in Wagyu meat is not the most critical parameter to define health quality. Diet and living conditions are a dominant factor.

There is a school of thought that compares foods based on chemical composition. I think the approach is too simplistic because most people in the modern era have absorption problems, so the focus in an age when most food is industrialized must be different. Link: Natural oils and fats are vital for maintaining a healthy body.

I recommend that people consider the quality of food according to 3 main parameters:

1. Food is easy to digest and easily and efficiently absorbed. Fatter foods are often easier to digest.
2. Food rich in protein is most often very acidic to the intestines, negatively affecting the proliferation of pathogens in the gastrointestinal tract.
3. The quality of the animal's food and living conditions is essential. An animal that receives processed foods, antibiotics, growth-boosting chemicals, and hormones will not produce quality meat, which is particularly inflammatory.

The most common beef we eat is industrialized, difficult to digest, particularly inflammatory, and therefore rightly perceived as unhealthy.

• The Japanese cow, the Wagyu, receives excellent living conditions, only natural food, fresh air, medical care, no chemicals, antibiotics or hormones, and even massages! The meat of the Japanese cow is incredibly soft, and the high-fat percentage is expressed in the uniform distribution of fat, so the digestion of the meat is especially easy. Not surprisingly, a kilogram of delicate Japanese Wagyu cow meat costs hundreds of dollars.

The fat percentage of the Japanese cow reaches 30% or more, and it is still a high-quality food. We'll probably have to say goodbye to old fat stigmas. The existing caloric calculations are also inaccurate.