The Tosa red cow is a rare variety of brown-colored cattle, accounting for only 0.1% of all “wagyu” beef cattle in Japan. Its key feature is the deliciousness of its red meat – marbled beef that contains refined intramuscular fat in such a way as to maintain a good balance between red meat and fat. The meat melts and rich flavor spreads swiftly in the mouth. The wagyu beef is tender and tasty. It is a sort of low-calorie, healthy beef as it is reasonably marbled.