Winner of the latest Wagyu Olympics, held every five years in Japan, Nakayama Beef Farm in Kagoshima Prefecture, Japan, has been gaining worldwide prestige, surpassing even the prestigious Kobe.

The word “Wagyu” means “Japanese cow,” characterized by its black color and unique meat characteristics. Japan has closed its borders to the export of beef and/or embryos of this breed, naming it a living national treasure.

Each cow has a birth certificate that identifies its bloodline, so every piece of Japanese Wagyu steak can be traced back to a farm.

Its meat is highly prized for its flavor, tenderness, and juiciness, and is used in the preparation of high-end gourmet dishes. Wagyu cuts are identified by their intense marbling, that is, the infiltration of fat into the muscle fibers, which gives it its particular buttery flavor when cooked.

It is very common when eating Wagyu to have the sensation that the meat melts in your mouth. This is closely related to the way the marbling is distributed throughout the meat and the melting temperature of the fat: when you put Wagyu in your mouth, the marbling creates the sensation that it is melting. In Japan, it is said that Wagyu is a steak that can be eaten with chopsticks, without the need for a knife.

t has up to 300% more monounsaturated fat than regular beef due to the high marbling of the meat, as well as incredibly high omega 3 and 6 content. Wagyu beef has the lowest cholesterol levels of any meat, even lower than fish or chicken, and contains oleic acid, which is considered good for the heart. It is also believed to have anti-cancer properties.