The Japanese beef called wagyu is used to create everything from steak to sukiyaki. With its exceptional melt-in-your-mouth texture and marbling, wagyu has been referred to as "an edible work of art", and its popularity outside Japan is booming. But the wagyu business is facing challenges, including competition from abroad and retiring cattle farmers at home. How are wagyu producers working to combat those challenges? Join us as we bite into the business of Japanese beef.