Ah yes; And that sort of beef is highly sought after (and priced) in Japan, as I found way back in the mid 90's when I first travelled there for a three month stint to fly a Glider Tug for a full time Gliding organisation in Hokkaido.In general, the more marbling it contains, the better a cut of meat is
After I returned to Australia I went to my old home town in the Barossa Valley to visit my Widowed Mother, and happened to run into the old Family Doctor who had heard of my Japan visit and wanted to know of my experiences there.
He asked me about the food etc and I mentioned the marbled beef and his comment was most interesting. It went something like...
"Of course they would prize such beef. It is far healthier, and back in the old days here in Australia we knew that, and would try to get it ourselves!"
He added, with some disgust evident in his voice, "But it went out of fashion!!"