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Wagyu, a breed of cattle originating from Asia, particularly Japan, carries a rich history. The term 'Wagyu' encompasses all Japanese beef cattle, with 'Wa' denoting Japanese and 'gyu' representing cow. Initially utilized as working animals in agriculture, Wagyu were selectively bred for their endurance and strength. This selective process favored individuals with a higher density of intra-muscular fat cells, commonly known as marbling, which served as a readily accessible energy source. Wagyu cattle naturally possess horns and can exhibit black or red coats. The exceptional taste and tenderness attributed to the abundant marbling in Wagyu beef offer an unparalleled dining experience. As a result, Wagyu beef has swiftly found its place in the repertoire of discerning chefs, fine dining establishments, and kitchens across the United States.