If you’ve never had the pleasure of eating a Wagyu Kobe steak—the priciest and arguably most prized beef on the planet—then you might not know that this intensely marbled meat has a characteristic buttery texture, complex flavor, and subtly-sweet finish. Part is nurture, and part is nature. Interestingly, the Japanese cows that yield this delicious meat were originally from rugged terrain and isolated areas. They have a genetic pre-disposition for higher percentages of Omega fatty acids, and therefore marbling. Once they’re introduced to a strictly sedentary lifestyle, you’re on your way to a rare (or medium-rare) red meat experience.