Wagyu Buying Guide: How to Shop Smart

The Wagyu market is designed to confuse you. Vague labels, inconsistent terminology, and the absence of meaningful regulation in the U.S. mean that "Wagyu" on a package can mean almost anything. After twenty years in this business, I can tell you that informed buyers get dramatically better products for their money.

Here's how to shop smart.

The Five Questions to Always Ask

1. What's the Wagyu percentage?

Is it fullblood (100%), F1 cross (50%), or something in between? The percentage tells you more about expected quality than any marketing claim. Fullblood American Wagyu and authentic Japanese Wagyu are fundamentally different products from F1 crosses — and they should be priced accordingly.

2. What's the BMS or marbling score?

For Japanese Wagyu, ask for the specific BMS number (not just "A5"). For American Wagyu, ask for their internal marbling score or USDA grade. Sellers who know their product can answer this immediately. Those who can't are selling on label, not quality.

3. Where is it from?

For Japanese: which prefecture? For American: which ranch or program? For Australian: which brand? Geographic specificity is a mark of legitimate, traceable product.

4. Can you provide documentation?

Japanese Wagyu should come with traceability information (the 10-digit ID number). American Wagyu from registered programs should have American Wagyu Association documentation. If the seller can't provide any paper trail, proceed with caution.

5. What cut is this, specifically?

"Wagyu steak" is not a cut. Is it ribeye, striploin, flat iron, chuck? The cut matters enormously for both the eating experience and fair pricing. A seller who's vague about the specific cut is often hiding something.

Price Reality Check

These are reasonable price ranges for legitimate product. If you're seeing prices significantly below these, the product may not be what it claims:

Product	Cut	Expected Price Range
Japanese A5	Ribeye/Strip	$100-$200/lb
Japanese A5	Chuck/Shoulder	$35-$70/lb
Japanese A5	Ground	$25-$40/lb
American Fullblood	Ribeye/Strip	$40-$80/lb
American F1 Cross	Ribeye/Strip	$20-$40/lb
Australian Wagyu	Ribeye/Strip	$30-$70/lb

Where to Buy

Online Specialty Retailers (Recommended)

The best selection and transparency. Look for retailers who display BMS scores, prefecture/source information, and provide traceability documentation. Shipping in insulated boxes with dry ice is standard. The better retailers guarantee delivery condition and will replace any product that arrives thawed or damaged.

Local Specialty Butchers

High-end butcher shops increasingly carry Japanese and American Wagyu. The advantage is that you can see the actual product before buying. Ask all five questions above — a knowledgeable butcher will answer them enthusiastically.

Japanese Grocery Stores

Japanese markets like Mitsuwa, H Mart (for Korean-Japanese cuts), and specialty importers sometimes carry authentic Japanese Wagyu, often in thin-sliced form for yakiniku or shabu-shabu. The pricing can be better than specialty retailers, but verify the source.

Avoid: Generic Restaurant "Wagyu"

Restaurant "Wagyu burgers," "Wagyu tacos," and similar preparations are overwhelmingly made from F1 crosses or lower. You're paying a 2-3x markup for the word "Wagyu" on a menu. If you want the real experience, buy retail and cook at home — you'll get significantly better product for the same money.

Seasonal Considerations

Wagyu availability and pricing can vary seasonally:

• Holiday seasons (November-January) see higher demand and sometimes higher prices, but also the best selection as importers stock up
• Summer grilling season sees increased demand for American Wagyu steaks
• Japanese New Year (late December) affects export schedules — inventory may dip in January-February

For the best selection and prices, buy mid-week and outside peak holiday periods. Many online retailers offer subscription programs or advance ordering that can reduce per-pound costs.