Wagyu refers to several Japanese breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from Wagyu cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and thus a high market value. Wagyu cattle yields beef that contains a higher percentage of omega-3 and omega-6 fatty acids [1] than typical beef, which makes it much more healthier.

Initially the consumption of Wagyu meat was a privilege only of the emperor and there was a ban on export of these cattle.

For several years now Japanese Wagyu meat, also known as 'Kobe'-style beef, has been enjoying increasing popularity around the world. Experts and gourmets who have recently discovered Wagyu meat consider it to be the most tender, most succulent and tastiest meat in the world. The Japanese have devoted extraordinary care and attention to the rearing of this unusual breed of cattle, focusing on the quality rather than the quantity of their beef. The result is the ‘caviar of beef’.