I love a good steak but wagyu, Japanese beef, is so oily it has a very distinct taste all its own and one I personally find disturbing for beef. Also, once cold, you simply cannot make a good sandwich out of kobe or other japanese marbled beef. The oil solidifies and tastes yucky. Japanese beef was cultivated for people who couldn't afford beef once a day and could only enjoy it occasionally on special occasions, so they nurtured a variety that is flavored by fats.

I like a good American chateaubriand.