Wagyu or “Japanese Cow” is considered by many to be the best beef in the world. The
“marbling” or inter muscular fat is what gives wagyu its distinct tender and juicy texture. Marbling is rated on a number scale ranging from 1 to 12. A marble score rating of 1 contains hardly any inter muscular fat; alternatively a marble score of 12 (Japanese Wagyu) contains a very high inter muscular fat content.

Although high in fat, wagyu contains high percentages of Omega-3 and Omega-6 fatty acids which can prove to be beneficial to a healthy diet unlike other red meats. This same fat melts at low temperatures and provides a buttery feel with every bite.

Wagyu is not a new fad. In fact, wagyu originated in Japan thousands of years ago. However, recent years have shown a boom in Japanese exports. Japan has traditionally
allowed for the export of its wagyu beef but rarely permit export of their
actual wagyu cattle. Various countries such as Australia and America imported a small number of these cattle and have managed to raise full blood cattle as well as crossbreeds.