We are starting an International Wagyu Forum , trying to contribute to the growing Wagyu community. Please check it out and add your contribution. There are all kinds of stories about the imperial cattle from Japan that are massaged with beer and sold at astronomical prices in Tokyo's top restaurants. The Japanese do in fact, as a result of their culture and their semi-vegetarian eating habits, devote greater attention to the quality of their meat than the quantity. The absolute pinnacle of quality, Wagyu cattle, the Japanese call 'the caviar of mea t'.
Prices are correspondingly high.
The high degree of marbling of Wagyu meat makes this meat a culinary delicacy. The fat in the meat is mono-unsaturated fat and melts at room temperature. The oily layer left on the meat gives it an old-fashioned meaty taste. Wagyu meat is suitable as part of a low-cholesterol diet. Latest research from Pennsylvania State University shows that Wagyu meat can actually help to reduce cholesterol levels.