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?

Wagyu beef is a gourmet meat from farms that must adhere to strict feeding and rearing standards, with its highest grade, A5, meeting even higher quality requirements, making Wagyu cuts the most ...

Very few cows actually produce Kobe beef, which helps keep it exclusive; only around 5,500 cows are used annually to produce these cuts. If you ever order this type of steak at a restaurant, ...

"Kobe beef is wagyu that comes from the Kobe region of Japan," notes Melissa Foster. (Kind of like Champagne from, well, Champagne, France.) "Kobe is just outside of Osaka, like a 20 to 30-minute ...

Kobe beef, which comes from a sub-breed of the black Kuroushi, is a protected term, but in Japan "wagyu" usually just translates to "beef." ...

Only a specific type of cattle from a certain region of Japan are selected to make Kobe beef, as it comes from the Hyogo prefecture region and, of the cows in that area, only a select number are ...

SmackDown commentator Corey Graves stops by Browsey Acres to cook up some tacos with Ronda Rousey using Kobe meat. No one really knows what they're doing, but everything turns out incredibly delicious ...