Wagyu cattle trace their roots to Japan, where they were long valued as sturdy draft animals prized for their strength, resilience and calm disposition. Over generations, farmers noticed that certain lineages developed a distinctive intramuscular fat pattern and gradually refined their breeding programmes to enhance this marbling resulting in the extraordinary tenderness and buttery texture we associate with Wagyu today. Now raised both in Japan and abroad under rigorous standards, Wagyu beef commands premium status worldwide for its rich umami character, fine-grained fat distribution and eating quality.