Japanese Wagyu’s fat has effect to reduce cholesterol and neutral fat.

This is same effect as olive oil has, which contains unsaturated fatty acid (about 70%).

In case of Japanese Wagyu’s fat, it contains more than 65% of unsaturated fatty acid.

Japanese Wagyu’s fat contains especially high oleic acid and stearic acid, which helps to cleanse blood.

This is the reasons though other animal’s fats are greasy, Japanese Wagyu’s fat is so smooth.

Also, Japanese Wagyu’s fat has a lower melting point, thus once you put them in your mouth, it melts away very smoothly.

As an enjoyable part, Japanese Wagyu’s fat has rich flavor which you can use for various dishes as hidden flavor like adding it into burger patty, grill vegetable with, and of course, grill steaks with!!!

From the part of LOIN, it widely divided into RIBEYE, STRIPLOIN and TENDERLOIN.

All of three are great for steaks, but if you know clear differences, you would be able to enjoy them more depending upon your likes!

*For 3.5oz (100g) of Japanese Wagyu (without subcutaneous fat)

In order to ensure fair trading, Japanese Wagyu Beef is graded on the basis of the yield and meat quality grade. 
The yield grade refers to the ratio of meat to the total weight of the carcass, and is classified into 3 grades from A to C, with A providing the highest yield. The meat quality grade is classified into five grades from 1 to 5, based on four criteria: fat marbling; the color and brightness of the meat; its firmness and texture; and the color and brightness of the fat. The lowest of the four individual grades becomes the final grade allocated to the meat.
A thorough grading system of 15 grades (using a combination of the two above-mentioned elements) ensures a clear indication of Japanese Wagyu Beef quality and yield grade.