Wagyu fat is woven directly inside the muscle instead of sitting on the outer edge.

When you look at regular steak, the fat usually sits in a thick strip along the side. Wagyu is completely different. Its fat is called "intramuscular fat," which looks like a beautiful white web woven right through the red meat. Because this special fat melts at a much lower temperature than normal beef fat, it bastes the steak from the inside out as it cooks. This creates an incredibly juicy, melt-in-your-mouth texture.