It takes three years for the cattle to become ready to go to market. They start out in the pastures for twelve months then are put on high energy grain diets for another 500 days. Some methods also include massage techniques and the implementation of Sake, Beer, and even classical music into the daily feeding program. "("Cattle on 40 pints a day of beer").

This process gives the Waygu Kobe Beef a high quality meat with a great marbling effect and the meat has a creamy type flavor which is influenced by the taste of the fat as it dissolves' when the meat is cooked.

The Waygu beef is graded depending on the amount of marbled fat within the meat, the higher the fat content, the higher the grade, and the more delicious the meat.

*Consumer Health Facts* Biochemistry tests conducted by Washington State University on Wagyu fatty tissue indicate that the fat from this breed has a healthier fatty acid profile and an unsaturated-to-saturate fat ratio of 2- to-1 instead of the 1-to-1 ratio of regular beef.

Because of the Wagyu cattle's genetic predisposition and special diet including beer and sake , wagyu yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats .