Wagyu and snowflake beef differ in the following three aspects:

1. Origin and breed: Wagyu originates from Japan and is a type of black-haired beef. It is rich in fat and Well-respected for even distribution. The source of snowflake beef is not limited to a specific breed. Different breeds of beef cattle may form snowflakes, and their fat content varies depending on the breed and part.

2. Rating and classification: Wagyu beef has a complex and recognized grading standard, which is divided into 1 to 5 levels according to the degree of fat blending, glossiness, fineness and fat color of the beef. The higher the grade, the better. The higher, the better the meat quality. The grading methods of snowflake beef vary from country to country. Currently, the internationally recognized grading methods come from Japan, the United States and Australia.

3. Taste and texture: Wagyu beef tastes more tender, soft and juicy. Because of its rich fat content, it tastes like "marble". Although ordinary beef is also rich in protein, amino acids, vitamins and minerals, its taste is relatively hard. The taste and texture of snowflake beef will vary depending on the breed and cut.

In general, Wagyu beef is a specific breed of beef. Its meat is tender and rich in taste, and it is a high-grade snowflake beef. Snowflake beef comes from different breeds of beef cattle, and its fat content and taste vary depending on the breed and part.