Wagyu Beef

Also known as Kobe-style beef, the meat from Wagyu cattle is known worldwide for its marbling characteristics, and increased eating quality through a naturally enhanced flavor, tenderness and juiciness.

Wagyu actually refers to several breeds of cattle genetically predisposed to intense marbling. Marbled meat contains various amounts of intramuscular fat, giving it an appearance similar to a marble pattern.

Meat with high intramuscular fat contains more saturated fat and less omega-3 fatty acids than the meat of animals fed with grass. The increased marbling also improves the ratio of monounsaturated fats to saturated fats. 

There are four major breeds of Wagyu (wa means Japanese, and gyu means cattle, or simply "Japanese cow"): Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn.