Wagyu is any of several breeds of cattle, the most desired of which is genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from such wagyu cattle is known for its quality. In several areas of Japan, wagyu beef is shipped carrying area names. Some examples are Kobe, Mishima, Matsusaka, Omi, and Sanda beef.

 

Wagyu beef is a healthy alternative for consumers. University studies have indicated that Wagyu beef have a much lower ratio of saturated fats than most other breeds of cattle.