Wagyu beef is distinctive because it is highly marbled. The fat in Wagyu beef contains a higher percentage of omega-3 and omega-6 fatty acids and more monounsaturated fats than other beef. This soft fat has a low melting point that not only creates the wonderful texture of Wagyu beef but holds a rich unique flavour. The higher the marbling score, the more flavorsome, tender and juicy the meat So, why Wagyu? - Because is better!