Wagyu beef products are marketed as luxury goods to discerning consumers and the lipid content and composition are important drivers of wagyu product value. Wagyu beef is an extensively marbled meat product, well characterised for its tenderness and flavour. In New Zealand, pasture-fed Wagyu-dairy beef production is increasing to meet demand for ultra-premium meat products. Important for these characteristics is the composition of lipid species and their distribution across the carcass. The aim of this study was to analyse the distribution of fatty acids and phospholipids in 26 table cuts, nine co-products and three fat deposits of carcasses from New Zealand pasture-fed Wagyu-dairy cross beef carcasses (n = 5). Phospholipid and fatty acid levels varied across different cuts of the carcass, but typically cuts with high levels of phospholipids also had high levels of omega-3 fatty acids and low levels of saturated fatty acids. This work will be used in the future to examine the potential health aspects of pasture-fed Wagyu beef.

和牛牛肉产品作为奢侈品销售，以吸引消费者，脂类含量和成分是和牛产品价值的重要驱动力。和牛牛肉是一种大理石花纹的肉制品，以其柔嫩和美味而著称。在新西兰，以牧草喂养的和牛乳制品牛肉的产量正在增加，以满足对超优质肉类产品的需求。对于这些特征而言，重要的是脂质种类的组成及其在屠体中的分布。这项研究的目的是分析来自新西兰牧场饲喂的和牛乳业交叉牛肉car体（n = 5）的26体的26种切面，9种副产品和3种脂肪沉积物中脂肪酸和磷脂的分布。屠体不同部位的磷脂和脂肪酸含量不同，但通常磷脂含量高的肉块也具有高水平的omega-3脂肪酸和低水平的饱和脂肪酸。这项工作将在将来用于检查牧场饲养的和牛牛肉的潜在健康方面。