Example the link you gave for American Wagyu, it says "WAGYU Breed History in USA Wagyu cattle were first imported in 1975 when two black and two red bulls were imported Morris Whitney. " i.e. the origins of these beef is from Japan.

What I meant is the lack of any "standards." Importer A can use those "purebreed" Wagyu cows from Japan and raise their cattle (almost) exactly the same way the Japanese do it. Then you get nice meat that could be very similar to what you get in Japan. But Importer B could take one wagyu cow, crossbreed it with ten other local cows, and raise it like any other cow. Then you get a meat that hardly looks/feels/tastes like Japanese Kobe beef. But Importer B can still market this beef as Wagyu.

I guess what I'm trying to say is that because of this lack of standards, some wagyu beef can be wildly inferior to others.

i told my bf..in the future we can go japan..i will still wanna pay for that money to try japan wagyu..shabu shabu ...yummmms..

acehh..need to chew one is it..damn..then why they always like to say melt in your month...damn...TERTIPUUUU
btw...will try opus one day...hmm..i usually go Pampas @ Changkat Bukit Bintang. Their steaks are affordable at rm45-50 for 250g... and nice too

i went prime..the first wagyu master kobe or sth..was over done..damn it..too thin...
hmm..but at prime they don't present the raw meat to me one wohh

I know how to prepare, marinade and grill wagyu but i dont eat beef.
A Japanese chef taught me before and now he has a restaurant in starhill.

waffaak..where got thissss??


after reading the link..i think i must go japan eat kobe for once before i die.