Restaurants serving documented American Wagyu

This is the hardest badge on the site to earn and the rarest thing on an American menu. Clearing it takes two facts together, a named producer and a stated breed status, and a menu almost always gives one without the other: plenty of kitchens name a ranch and never say what the cattle are, and plenty print a grade with no ranch behind it. Every room here supplied both, which is why each card names the generation rather than leaving you to assume it. Fullblood means one hundred percent Wagyu with registration and DNA parent verification on both sides; purebred is at least 93.75 percent; an F1 is a first cross, most often with Angus, and is a different animal from either. None of these is a quality ranking and a good F1 will out-eat an indifferent fullblood, but they are different products sold under one word, so the page states which one you are booking.