I have had Kobe and Wagyu beef in many restaurants 2-3 times. The kobe is usually around $80 to $100 when a regular steak was around $35. It just tasted like I was eating a piece of fat. It was kinda disgusting.

Wagyu beef. I had it this past week at a Michelin 1-star restaurant. Tastes just like regular steak. What's the big deal?

I don't understand what all the hype is about this special fatty beef at all. It really does not taste any better than regular steak. In fact, some of the really fatty cuts are disgustingly gross; it tastes like a big glob of fat in your mouth. Can anybody explain why this beef is supposed to be so good?