: This diet creates meat exceptionally high in oleic acid, resulting in a distinct nutty flavor and fat that is nearly liquid.

: These cows are raised for up to 40 months—much longer than standard cattle—on a specialized diet that sometimes includes beer to stimulate appetite during hot months.

: In 2006, farmer Masaki Ishii began feeding his cattle toasted, dried olive pulp—a byproduct of the island’s olive oil industry.

: Steaks can cost between $120 and $300+ per cut, but finding it outside of Japan is notoriously difficult. 3. Kobe Beef: The Global Standard

: Only about 7,000 cows qualify as true Kobe each year. They are graded on a scale where A5 (with a marbling score of 8–12) is the peak of luxury.

: The fat in Matsusaka beef has a remarkably low melting point (20-30 degrees lower than other Wagyu), meaning it literally dissolves at human body temperature.