Guides
Wagyu guides
Everything we know about Wagyu, organized. What it is, how it is graded, the Japanese origins, what it costs, and how to buy and eat the real thing. Looking to browse venues instead? Restaurants, retailers, and farms.
- Guides
- 27
- Topics
- 6
Understanding Wagyu
What is Wagyu
The breeds, the marbling, and why it eats differently.
American vs Japanese
How the two differ in grade, price, and provenance.
Wagyu vs Kobe
Why Kobe is one registered brand inside Wagyu, not a rival to it.
Ways to eat Wagyu
Omakase, hot-stone, yakiniku, flights, and the other ways it is served.
Grading & authenticity
Japanese Wagyu
The four breeds, the full grading system, and why the genetics stopped leaving.
American Wagyu
Fullblood, purebred, F1, and why there is no USDA Wagyu grade.
Australian Wagyu
Two marble-score systems, named producers, and why A5 is not an Australian grade.
Wagyu breeds
What breed status guarantees in Japan, the US, and Australia.
The four Japanese breeds
Japanese Black, Akaushi, Shorthorn, and Polled.
What is A5 Wagyu
The Japanese grade, BMS, and what A5 actually means.
Wagyu grades, A1 to A5
The full fifteen-stage Japanese scale, what the letter and number each measure, and why A1 is the bottom.
Assess Wagyu claims
Match origin, ancestry, grade, and brand claims to the evidence that supports them, and what the USDA Certified Authentic Wagyu label proves.
Wagyu marketing case studies
Documented Kobe and Wagyu disputes, with the scope and paper trail kept clear.
How we verify
The evidence standard behind every listing on the site.
State of Wagyu provenance
A data report: how many U.S. restaurants advertising Wagyu actually document where it came from.
Japanese origins
Buying, price & diets
Wagyu prices
What A5, Kobe, American, and Australian actually cost.
Supermarket Wagyu
What the label at Costco, Aldi, or any grocery aisle does and does not tell you.
Halal Wagyu
How halal Wagyu works, and where to buy and eat it.
Kosher Wagyu
Certification scope, cut availability, and why Japanese origin or A5 grade does not establish kosher status.
Grass-fed Wagyu
Its own marble scale, why the marbling reads lower, and where a halal claim survives processing.
Cooking & cuts
How to cook Wagyu
Methods matched to cut and thickness, with federal food-safety temperatures kept separate from chef preference.
Wagyu cuts explained
Common U.S. cuts, Japanese menu names, and how fabrication and import rules affect availability.
Wagyu glossary
Robata, binchotan, aburi, tare, tomahawk, dry-aging: the menu words, in plain English.