So what makes this meat so special? Wagyu beef is heavily marbled with fat…in a good way. The ratio of monounsaturated fat to saturated fats is 2:1, and the monounsaturated fats in Wagyu beef have high levels of both omega-6 and omega-3 fatty acids. So it doesn’t count as steak, right? It’s practically fish! At least that’s what you can tell yourself (and your doctor). Continue reading The Metropolitan Grill Hearts Australian Wagyu Beef