I think you're confusing the different kinds of fat as some people already explained in this thread.
Nobody wants to chew on a big piece of fat but marbled meat of which the fat melts during the grilling has more flavour than a filet mignon.

Ugh.. my mouth is watering now.. The marbling on these looks soooooo good.. No sauces needed on these things if they're cooked right..

I'd love to have this with some asparagus and maybe some new potatoes right now...

A friend here in Quebec started to raise some Wagyu beef an I think he's getting the hang of it. His first run of meat was succulent.

MOOOOOOOOO

(p.s: I had a nice horse meat burger last night and it was DELLLLICIOUS)

I don't want to spoil this for you but filet mignon, just like the sausages Konrad was talking about, has the flavor it does because of the tiny pockets (not big chunks) of fat laced through it. Same goes for chateaubriand and tri-tip. :2 cents:

The less fat, the cheaper the cut, and the more muscle usually means longer cook times, tougher texture, etc.

Going to Japan for two weeks in May - I plan to gorge myself on Wagyu whilst there.

You mean actual Kobe :winkwink: