In particular this fat structure is a flavor carrier and strengthens the unique flavor of Wagyu beef. Because of the specific fat structure the Wagyu beef has a 50 percent higher amount of unsaturated fats and despite of the apparently high amount of fat structures the fat content is collectively lower. This makes the Wagyu beef digestible and especially tasty.
The fact that Wagyu beef is so tender and tasty is the result of long breeding and special husbandry. So as you can see Wagyu cattle is reared similar to cattle on an organic farm. The cattle receive high quality feed and the use of antibiotics is omitted. The special kind of husbandry also contributes to the exclusive character of the meat.