Akaushi Wagyu beef naturally contains intense marbling. It is generally recognized that fat is responsible for the palatability of beef, but it is actually the monounsaturated fat that is responsible for the flavor. The marbling in Akaushi beef contains a much higher percentage of monounsaturated fat than any other beef in the United States. As a result, Akaushi Wagyu beef has a rich buttery flavor as well as juiciness and tenderness throughout.

—American Akaushi Association