Most steak, you chew. The best beef in Japan, you do not. It is called A5 wagyu. Look at a raw slice and it barely looks like meat. It looks like pink stone veined with white snow, the fat threaded into the muscle so finely it almost glows. That fat is the whole secret. Normal beef fat needs a hot pan to melt, somewhere past 130 degrees. Wagyu fat gives up at around 77. That is below the temperature inside your own mouth. So you lay one thin, lightly salted slice on your tongue. You do not bite. You wait. And it dissolves into warm butter before you have chewed even once. This is why a single palm sized portion is enough to ruin every steak you eat for the rest of your life. And Japan does not give out the A5 grade easily. The beef is judged on marbling, color, firmness, and fat quality, and the final grade is whatever its worst category scored. One weak mark anywhere, and it is not A5. Every certified cow even comes with its own nose print on file, like a passport. You thought you were ordering a steak. You were ordering the one bite of beef that melts before you can.