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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Wagyu top loin is a nutrient-dense protein source rich in heme iron, Zinc, and Vitamin B12. While high in calories, it contains a unique profile of monounsaturated fats, specifically oleic acid, which is associated with heart health benefits compared to standard saturated fats.
A 100g serving provides approximately 16g of high-quality complete protein and 40g of fat. This high fat content is due to the intense intramuscular marbling characteristic of Wagyu cattle.
Yes, it is excellent for a ketogenic diet. With 0g of carbohydrates and a high fat-to-protein ratio, it provides the necessary healthy fats and protein required for those maintaining nutritional ketosis.
Wagyu should be seared quickly over high heat to medium-rare to preserve the delicate fat marbling. Because the fat has a lower melting point than regular beef, overcooking will cause the flavorful oils to leak out, resulting in a drier steak.
It has an exceptionally rich, buttery flavor and a 'melt-in-your-mouth' texture. The high concentration of oleic acid gives it a distinct umami profile that is much more intense than standard USDA Prime beef.
In its raw, natural state, Wagyu top loin is 100% gluten-free. However, if you purchase pre-marinated steaks, always check the label for soy sauce or other additives that may contain wheat.
Store it in the coldest part of your refrigerator, ideally in vacuum-sealed packaging, for up to 3-5 days. For longer storage, it can be frozen for up to 6 months, though slow thawing in the fridge is essential to maintain the meat's integrity.
raw wagyu top loin steak is a versatile ingredient found in cuisines around the world. With 430 calories per 100g and 16 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Because it contains 430 calories per 100g, it is very calorie-dense and should be eaten in smaller portions if you are tracking calories. However, its high fat and protein content can increase satiety, potentially helping you feel full for longer periods.
Spoiled Wagyu will develop a sour or 'off' odor, a slimy or tacky surface texture, and the fat may turn from bright white to a dull yellowish-grey. Fresh Wagyu should have a clean, metallic scent and vibrant white marbling.
High-quality Wagyu is often served raw as carpaccio or tartare due to its tenderness and fat quality. However, to do this safely, you must ensure the meat is 'sushi-grade' or handled under strict hygienic conditions to avoid bacterial contamination.