I was watching a cooking show on Netflix recently and they were talking about Wagyu steaks (I think it was Hairy Bikers Asian Adventures). Interestingly, "wagyu" is the Japanese word for "cow". I know it's supposed to be Kobe that are the prime beef steaks that are super expensive, but they are also produced in America. I agree with you about the richness. The fat marbling is high which equates to flavor and richness. I balk at spending hundreds of dollars a pound, though I wouldn't refuse if someone treated! ;o)
I think my discount was 25% off, so they ended up at $75/lb (special occasion). Sous vide at 135 for 2 hours, then finished them on charcoal grill. Melted like butter, but paid for it later that night and into the morning. Still have two discounts of $125 off to use at NY Prime Beef online, probably pick up some dry-aged Porterhouses and dry-aged Cowboy ribeyes with them,