Wagyu restaurants in San Antonio, Texas

San Antonio's Wagyu list is short, entirely uncertified, and has the shortest supply chain in Texas. Nineteen of its restaurants publish here and five clear the full sourcing standard. Zero hold a licence on the official Kobe Beef Association registry, and none carries a registry-backed badge, so every room here reaches the standard by documenting where its beef came from rather than by certification.

One of those five names a ranch about twenty eight miles down the road, the shortest documented link between a verified restaurant and a listed farm anywhere in Texas and the third shortest in the country. Peeler Farms sits east of Floresville, owns its cattle from birth through finish, and processes at the family's own plant, so the whole chain from pasture to plate is visible in one place. That is rarer than it sounds: most restaurant Wagyu, even well documented restaurant Wagyu, has crossed at least one state line and usually several, and the ranch at the far end has no public presence at all.

It is worth knowing what a link that short buys you and what it does not. It does not make the beef better by itself, and a well-run programme two states away can be excellent. What it gives you is checkability. When the ranch is close enough to visit and open enough to describe its own practices, a claim on a menu stops being something you take on trust.

Four of the five are steakhouses, two serve Wagyu on hot stone and one sells it by the ounce, so the formats are conventional. The fourteen remaining published venues advertise Wagyu without documenting its origin, and are listed separately below.