What part of the cow is wagyu beef?

Can you please explain to me, in a concise manner, which specific section of the cow is wagyu beef derived from? I'm curious to understand the anatomical origins of this highly prized meat, as I've heard it's quite different from other types of beef in terms of its marbling, tenderness, and flavor. Is wagyu beef sourced from a unique muscle group, or is it a term that encompasses various cuts from different parts of the cow? I'm eager to learn more about this fascinating aspect of culinary culture.