err las vacas itu nama restaurant la..
just prepare rm200+ for a wagyu meal..sure much less than your 5* hotel right?
taste like homemade grilling..simple and delicious

haha...yeah, I tried it in a restaurant - the owner/chef from france/italy personally cooked for us,

price: 300+ LOL

By The Way

There is no set criteria to market a cow as "Wagyu." As long as the cow has some origin that can be traced back to Japan, an exporter can market it as Wagyu liao, example I take one cow from Japan, cross breed it with local cow and then just let it go roam in the fields like any other cow.

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.