And don't dodge the fat. Wagyu if you can afford it. I bred Waygu cattle for a few years when they first came out to Australia. Good Waygu has low cholesterol and the fat has a low melting point which means that it "melts out" in cooking. I've been a big beef eater all my life and at 89 I can boast that I can still 'manage" (without the need for the blue pill offered up these days)
Some Murray grey cattle will have marbled beef. A friend of mine sold a Wagyu Murray grey cross carcass in a Japanese carcass comp (Air freighted the carcass to Japan). Came first and it sold at auction for a record price, the price was thousands of dollars a kilo. I had bought 100 straws of semen from the bull that sired the carcass and was able to cash in a little on the publicity.
