Wagyu have a number of economically important traits in addition to finely marbled beef. Wagyu beef has a tendency to be tenderer than most breeds of beef and has better flavour because of its fatty acid composition. Wagyu and crossbred Wagyu animals have higher monounsaturated fatty acids and high percentage Wagyu have about 2:1 ratio of monounsaturated to saturated fatty acids. Monounsaturated fatty acids are healthier than saturated fats. Wagyu fat has a better flavour and a lower melting point than fat in common breeds of beef cattle.