Labels as the best beef in the world - Japanese Wagyu Did you know? Regular beef fat melts at 60 degrees Celsius. Only Japanese Wagyu boasts a lower melting point, around 30 degrees Celsius. Therefore, the fat melts at body temperature as soon as it is put in the mouth, the main reason for the tender, melt-in-your-mouth texture that is unique to Wagyu beef. This applies specifically to the Japanese Black Wagyu cattle breed - and now you can explore this once-in-a-lifetime treat with us!