The wagyu cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats.
Wagyu cattle were introduced to Japan as a beast of burden to help cultivate rice.
There are five major breeds of wagyu are Japanese Black, Japanese Brown, Japanese Polled, Japanese Shorthorn, and Kumamoto Reds. Japanese breed names include: Tajima, Hida (Gif Pref.), Tottori, Shimane, Kochi and Kumamoto. Kumamoto Prefecture is famous for their red wagyū cattle. The more famous black variety has their origins in Kobe.