“Wagyu” literally means Japanese cattle — it describes genetics, not a grade or a brand. What arrives on a plate depends entirely on where and how those genetics were raised: purebred and pampered in Japan, crossbred at scale in Australia, or crossed with Angus on American ranches. All three are real Wagyu. They eat differently, price differently, and belong on different menus — here’s how to choose.
At a Glance
Origins: Japan · Australia · United States
Grading: BMS 1–12 scale — explained below
Range: From above-Prime richness to A5 luxury
Price tier: $$–$$$ by type and score
Marterra sources all three Wagyu types: imported A5 with certificate of authenticity and prefecture documentation, Australian programs across the MB3–9 range in full primals or portion cuts, and American crossbred ranch programs. Specify type, score band, and format.