What makes Wagyu cows so special?

What sets Wagyu cows apart from other breeds, and why are they considered so highly prized? Are there specific genetic traits or feeding practices that contribute to their unique flavor and texture? How does the Wagyu beef production process differ from conventional cattle farming, and what impact does this have on the final product? Additionally, what makes Wagyu beef so sought-after in the culinary world, and how does its price compare to other types of beef?