From a scientific view, Wagyu fat is surprisingly different from normal beef fat. It contains a much higher amount of monounsaturated fatty acids, which are the same "healthy fats" found in olive oil. These fats melt at a lower temperature, which is why the meat feels so silky on your tongue. While it is still rich beef, its unique chemical makeup makes it a more bioavailable source of high-quality protein and healthy fats than standard cattle breeds.