If you like beef you probably have heard of Wagyu cattle. The fabled highly marbled cattle originally from Japan with superb meat quality.
An Australian company has developed a boutique world class cooking oil - yes, cooking oil - from wagyu cattle with some pretty interesting properties.
http://theland.farmonline.com.au/news/state/livestock/cattle/wagyu-oil-set-to-sizzle/2277740.aspx?storypage=0
is the link to a recent article about the product.
While I do not see it suddenly overtaking olive oil as a preferred option for most culinary purposes, it might offer some superior options for use with meat in roasts or grilling, or maybe in meat dishes where butter may have been the fat material preferrred for use in casseroles or similar dishes.
Chefs do seem to think it might be useful.
It is new, it is Australian and it does sound interesting.
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