According to studies wagyu can contain up to 30 percent more unsaturated fatty acids than the best European brands, so in this regard it is considered one of the healthiest kind of beef.
It is not only healthy but because the fat reserve is evenly stored, every part of the meat is equally tender, smooth, soft, full of flavors and least but not last it also gives an aesthetic sight for gourmets.
In the Japanese grading system, the level of marbling — the intramuscular fat that gives wagyu its silky, melt-in-your-mouth texture — is the single most important metric in determining the quality and ultimately the price of the meat.
