Extensive fat marbling in slices of high-grade wagyu beef served at a restaurant in Kobe, Japan.
Wagyu refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat.
The meat from wagyu cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and thus a high market value.
Several areas in Japan are famous for the quality of their Wagyu cattle, and ship beef bearing their areas' names.
Some examples are Kobe, Mishima and Ohmi beef. The wagyu cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids[1] than typical beef.
The increased marbling also improves the ratio of monounsaturated fats to saturated fats.