If you find yourself dining at a top-tier steakhouse, you might be confronted with terms like wagyu and Kobe - but what's the difference between the two?

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Wagyu beef from F1 cattle (the first instance of crossbreeding) is 20% or higher. When you get beef from a purebred or full-blood cow, you’ll get between 30% and 50% fat.

Wagyu beef brings a unique taste to the dinner plate. “It’s got great marbling (and) great flavor. The fat content really is much higher and that gives it a lot more flavor.

The Wagyu beef market is expected to grow by $3.59 billion between 2022 and 2027, with a compound annual growth rate of around 7.04%, according to Technavio.

Wagyu beef actually has the lowest bad cholesterol content of all meats (including chicken and fish).” But, how does Wagyu beef become so marbled?

Wagyu beef is Japanese-style beef, according to Furious Grill, a website. 3. Glossy black cows roam in the Japanese mountains at a ranch raising livestock for wagyu beef in Takayama, Japan.