If it's anything like Kobe it's the opposite. The fat content is usually higher and the melting point of the fat is lower. I bought Kobe from my butcher and he told me to cook it at a lower temp and turn it frequently. Not sure if this helps but I would check it out for sure. The price demands some research IMHO
Backyard Disasters are my specialty.
"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!