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
- 22
- 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.
Assess Wagyu claims
Match origin, ancestry, grade, and brand claims to the evidence that supports them.
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.