Question about Wagyu Ground beef

The fact It’s SO much better than other ground has to just be in their head, right? People buy wagyu for the steak marbling. When you grind the beef, is the fat just as mixed in as any other ground beef with the same fat content?

Serious question. Not a butcher, but been on this sub for a while and didn’t know who else could give me a legit answer.

Thanks for your insight and keep up the awesome content!