Wagyu is a premium Japanese beef breed known for its exceptional marbling, tenderness and rich, buttery flavour.

The high fat content melts during cooking, giving Wagyu a uniquely soft texture and a delicate, almost sweet taste. Traditionally raised with strict breeding and feeding practices, Wagyu cattle develop fine intramuscular fat that sets them apart from regular beef.

Cuts such as sirloin, ribeye and tenderloin are especially prized in steakhouses and Japanese cuisine.

Today, Wagyu is produced not only in Japan but also in Australia and the United States, with quality graded by marbling, colour and texture.