Evaluating wagyu beef for its quality of fat, rather than its quantity, is a growing trend in the livestock industry.

At Japan's largest wagyu fair, held in October, a new category was established to focus on "fat quality," which is believed to be the key to taste and tenderness.

Behind the move is saturation of market for top-rated wagyu across the country as a result of the pursuit for high-end meat, which has made it difficult for producers to differentiate themselves.