香港Arcane餐厅的共有人和主厨Shane Osborn则补充说Mayura牛肉的独特甜味、淡淡的坚果味和奶油一般的口感让Mayura牛肉成为“顶级的牛肉”。

Although he first started feeding his cattle chocolate in 2006, Scott de Bruin claims that he only realized how important it was to the quality of the meat in 2010, when he decided to take it out of the animals' diet to make the meat pinker and more marbled. Two months later, clients started phoning in and asking 'What have you done? Your Wagyu doesn't taste like it used to anymore'. So de Bruin immediately reverted to including chocolates again.

虽然Scott从2006年就开始给牛喂巧克力，但他直到2010年才真正意识到巧克力对牛肉质量的影响。2010年为了让牛肉颜色粉红，有大理石花纹，他决定不再给牛喂巧克力。两个月后，老顾客们纷纷打电话来问为何牛肉没有以前好吃。于是他决定立即恢复对牛的巧克力供应。

De Bruin says he begins feeding calves chocolate when they are 30 months old, but only a bit of it, with the ration increasing the closer they get to the slaughterhouse. “The last two rations are about producing as much marbling as we possibly can, so that's why they consume such a high-calorie ration,” he said.

Scott说他会在牛30个月大的时候给它们喂巧克力，一开始只喂一点点，之后慢慢增加直到牛被送入屠宰场为止。他说：“最后两天的配给是想让牛尽量长出大理石纹路一样的脂肪，因此牛的饮食中卡路里含量较高。”

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