Fat-rippled beef from Wagyu cattle is some of the most sought-after in the world—with good reason.

Wagyu means "Japanese beef" (Wa means "Japan" and Gyu "cow") and refers to a small group of breeds that have highly marbled beef—up to 40 percent in some cuts—which makes their meat wonderfully flavorful and very rich. Enzymes called calpains, which break down and tenderize meat, are particularly active in Wagyu breeds.

In Japan, these cattle have a no-expense-spared existence to ensure the meat meets the highest standards of excellence. Some farmers massage their cows to keep the muscles tender, and feed them cold beer to increase fat levels. Such labor- and time-intensive work, along with the superior taste and texture of the meat, enables the highest-grade Wagyu beef to command up to $275 per pound.

Wagyu grading system