Wagyu is actually a generic name for beef in Japan; Wa (Japanese) and Gyu (Japanese for beef).

Wagyu beef is characterized by its white marbled fat which gives to the meat its unique flavor and aroma.

Upon cooking, the fat melts and these compounds are released giving a rich beef flavor and satisfying aroma.

These melting marble fats also contribute to the tender texture of cooked marbled beef, with the fats slowly basting the meat from the inside as they warm up during cooking. This process aids even cooking without excessive heat and improves the retention of water, enhancing a great juicy texture.