Wagyu cattle naturally produce higher levels of intramuscular fat, giving Wagyu beef its signature marbling. In fact, Wagyu can contain up to three times more marbling than traditional beef breeds, resulting in richer flavor and unmatched tenderness.

Unlike conventional beef, over 50% of Wagyu’s fat content is monounsaturated, which is considered the “good fat.” Wagyu also contains significantly higher levels of omega-3 and omega-6 fatty acids, making it both indulgent and heart-conscious.

Wagyu is graded on a Beef Marbling Standard (BMS) scale from 1 to 12, where most premium grocery store beef ranks between 2–4. Authentic Wagyu often achieves a BMS score of 8–12, placing it in the highest category for tenderness and quality.

True full-blood Wagyu represents less than 1% of all beef produced worldwide. Its rarity, combined with strict breeding practices, makes it a premium and highly sought-after choice for those who want the best beef available.