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Wagyu beef from Japan is prized for its rich marbling and buttery taste. It is produced from four breeds of cattle that were bred to have more intramuscular fat cells, giving the meat a tender texture. Wagyu is tightly regulated and graded based on marbling and fat content, with higher grades commanding higher prices. The cattle are raised for over two years and fed a special diet to increase their fat, which contributes to the high costs and premium price of Wagyu beef.

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