Marbled meat as we know, is the type of meat with intramuscular fat, making the marble-like appearance. Usually the marble is yellow, but if the cattles is fed certain cereal grain such as corn and barley the marble's color will be white and at the same time increase its quality. The feeding process must be done in delicate manners because feeding cattle with grains could induce acidosis. In breeding business acidosis is bad, if the cattle survives, the meat will tasted sour. Who in the world would want to eat sour meat? I'd rather eat my old select grade ribcake barbeque than eats a sour meat.
To understand the marbles we must understand the physiology of cows first. First fat tissues produced in cow's body would be the subcutaneous fat, or the KPH (Kidney, Pelvic, and Heart Fat), then the intermuscular fat, fats you found at the muscle joints of the seam fat. The marble will be the last fat formed in cow's body during its growth. That is exactly why people finds veals healthier than beefs (don't start about cruelty) because veals do not contain the intramuscular fat.
Now that we all understand the fat, I mean, it is just fat right? What's so special about Kobe's marbles then? like it will do anything good to me. Well my friend, apparently the fat in Wagyu's have more unsaturated fat than regular beef and this is good for people who have alarming cholesterol rates. Wagyu's marble also contain a lot of Omega-3 and 6, the nutrition they boast in toddler's food, which increase your immunity, prevents cancer, and practically will make your brain works better but not necessarily make you smarter. At the same time, the marbles will tingle your tongue, give the unique and long lasting flavour gives you the "I want more" sensation, especially if it's preserved like this one.
