Wagyū refers to several breeds of cattle genetically predisposed to intense mabling and to producing a high percentage of oliaginous unsaturated fat. The meat from wagyū cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and thus a high market value.Highly prized for their rich flavor, these cattle produce arguably the finest beef in the world. Wagyū were initially introduced to Japan as a beast of burden to help cultivate rice.