: High-grade A5 Kobe can reach $400–$700 per pound in fine dining establishments.

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

: 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.