Wagyu is a breed of cattle that is genetically predisposed to exceptional marbling and to producing a higher percentage of unsaturated fat than other breeds. The marbling ratio can meet a standard of up to 90 percent fat and 10 percent meat. Although taste is subjective it has been said that the beef that is produced from this animal exceeds that of any other beef in both tenderness and taste. Most of it is graded at least two grades higher than prime meat here in the United States. Wagyu beef is actually determined differently and uses a twelve point scale. The most prized beef in Japan would score a twelve in comparison to USDA prime which would score a 5-6 on the same scale. Raised traditionally 肥牛 in Japan, Wagyu standards are much higher than the average American born burger. The Japanese require that the cattle be of pure lineage and raised its entire life on local grasses and water. It must be a bull or virgin cow and the longer time span of raising the cattle for consumption along with the scarcity adds to the higher prices that this type of beef commands. The Japanese are known for raising the cattle with exceptional care from everything like diet to massages.