The unique feature of wagyu is the composition of the fat, namely it consists of monounsaturated fatty acids (stearic and oleic acid). These fatty acids are the "good"cholesterol that aids in removing saturated fatty acids from the body.

Its culinary /gustatory feature is its low melting point (around 27 degrees Celsius) whivh means that it literarally "melts in your mouth", being a luxurious flavour on its own but also acting as a vector for the natural flavours of the meat