Of all the beef breeds, Wagyu is known all over the world for its great taste and texture. The lip smacking and mouth watering Wagyu dishes just melt in the mouth and thus keep the taste buds reeling. The fat of the beef is normally considered bad for health and therefore not recommended by doctors but with Wagyu, it's different. Even though it is a beef, it is a healthy diet.

Normally all beef breeds have high quantities of saturated fats which increases the LDL (bad cholesterol) levels in the body. But in Wagyu beef instead of saturated fats, it is rich in monounsaturated fatty acids, which helps in reducing the cholesterol levels in the body. This intra muscular fat known as marbled fat also make the beef tasty and tender.

The amount of marbling in Wagyu beef is very high and the reason for this the unique rearing method followed by the Japanese breeders. The cattle are at first fed on low calorie diet and when it becomes 10 months, it is replaced with high calorie diet. In the olden days during summer when the temperature and humidity kills the appetite, the breeders feed the cattle with beer to rouse their appetite. It's not sure how many breeders in Japan still feed cattle with beer?

To increase the amount of marbled fat in the cattle, Japanese breeders give undivided attention to the cattle aged between 10 months and 28 months. This period is known as the fattening period where Japanese breeders ensure that the cattle get ample amount of time to relax. These cattle are also massaged regularly by the breeders to ensure that the fat is distributed evenly around the body.

The cattle reared in such a way would have high degree of intra-muscular fat or rather marbling. This large amount of marbling makes it a good low-cholesterol diet, which has been proved through researches and studies. According to Dr. Tim Crowe, dietician and lecturer, Deakin University, "..the profile of marbled WAGYU beef is more beneficial to human health. It can be described as a healthier type of meat.