Wagyu has three characteristics.

1: Marbling: Wagyu has red meat with fat scattered in a fine mesh pattern, and this is called marbling. Marbling is the source of Wagyu beef’s juiciness and tenderness.

2: Umami and Flavor: Fat has a unique sweetness and umami, creating the unique flavor of Wagyu.

3: Soft texture: When heated, the fat melts and envelops the entire meat, making it soft and giving it a melt-in-your-mouth texture.

Wagyu beef is more than just beef, it is the result of years of improvement and breeding techniques. Strict standards to maintain quality and delicate marbling make Wagyu unique in the world.