Fogo de Chao - Santa Monica
Santa Monica, CA · Brazilian Steakhouse
Tier 3 · Menu claim only What the tiers mean
Wagyu from $185 on the menu we read
This listing's current published materials advertise Wagyu, but the offering does not meet our full verification standard for provenance. It carries no authenticity badge; undisclosed details remain explicitly unverified.
Why it's listed
The Santa Monica branch of the Brazilian churrascaria group, at 1551 Ocean Avenue suite 105. Its own dinner menu sells two Wagyu cuts as full a la carte steaks rather than as part of the rodizio: a 20 ounce Wagyu NY Strip and a 24 ounce Wagyu Ancho Ribeye at 185 and 195 dollars at this branch, both sized to share for a table of four or more. Both are described only as premium graded, with no country, producer or grading scale named anywhere.
Wagyu on the menu
- Wagyu
- Brand / Prefecture
- Not listed
- Grade
- Not listed
- Producer
- Not listed
- Wagyu
- Brand / Prefecture
- Not listed
- Grade
- Not listed
- Producer
- Not listed
| Origin | Brand / Prefecture | Grade | Producer |
|---|---|---|---|
| Not listed | Not listed | Not listed | Not listed |
| Not listed | Not listed | Not listed | Not listed |
The experience
New to these? Ways to eat Wagyu
Cuts named on the Wagyu menu
Read from this venue’s quoted evidence, so a listed cut may not be on tonight. What these cuts are
Evidence on file
“WAGYU NY STRIP* 20oz. premium graded. 1345 cal 185 WAGYU ANCHO (RIBEYE)* 24oz. premium graded Ribeye. 1872 cal 195 DRY-AGED TOMAHAWK ANCHO (RIBEYE)* 36oz. Long-Bone Ribeye, dry-aged 42 days. 1620 cal 145 Entrées Seafood, Chicken, Vegetarian & More Includes the Market Table & Feij”
fogodechao.com “1551 Ocean Avenue suite 105, Santa Monica, CA 90401”
fogodechao.com
Quoted from the venue's own menu or site. A Wagyu claim on a menu is not the same as documented provenance.
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Common questions
- Does Fogo de Chao - Santa Monica serve real Wagyu?
- Its own current menu advertises Wagyu, and that claim was read directly on August 20, 2026. What the menu does not do is say which Wagyu: no prefecture, grade, breed status or producer is published, so the sourcing cannot be checked from outside. That is a gap in what is written down rather than a suggestion that anything is wrong with the beef, and plenty of kitchens buy carefully without printing the details.
- Why is Fogo de Chao - Santa Monica listed without a Wagyu badge?
- Because a badge here means the sourcing was checked, not that the food is good. This listing is published because the venue genuinely advertises Wagyu on its own current material, and it carries no badge because that material does not say which Wagyu. If the venue publishes the prefecture, grade, breed status or producer, the listing can move.
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