@JuanMena Yes, but the tenderloin on the left doesn't contain that much (obviously more than normal tenderloin, but probably less than some of the fattier cuts of normal steak)
It's more about the type of fat (it's mostly unsaturated fat so it melts in your mouth), and the marbling. A large amount of the fat will render out when cooked, so you aren't actually eating all of it.
@Nikokaro It's all wagyu. Skirt steak (top left), tenderloin (bottom left), ribeye (top right), striploin (bottom right)
Though the latter two look very similar. I suppose that makes sense since the cuts are next to eachother on the cow. They might even be from the same cow.
Never heard of it! Japanese cattle breed, then. But do they also breed them in your country? Don't tell me they come frozen directly from Japan: they will cost an arm and a leg, be tasteless and have lost all nutritional values, I suppose.