i think that wagyu is a limited group of types of cow, pretty much from japan. like an Angus, or a Hereford, or whatever.

it is graded for us consumption 1-12(japanese have different grading system). the equivalent of prime us beef is about a #5. #10-12 is not really available in us. wagyu are also grown in new zealand, australia, and us. to be a genuine wagyu in the us, the cow has to be 50% wagyu. most are crossed with angus. most of the wagyu sold in us is 50%waygu, and from us. the better wagyu #6-9 comes from new zealand. it is available from specialty purveyors here in us. one of my squash partners carries new zealand wagyu. if i buy it from him, i have to buy a 15lb piece. wholesale is around $25-35 a pound. it is grade 8-9.

i buy us 50% grade 5. i have to buy 20-1lb steaks at a time from nyc wholesaler. they are flash frozen and vac packed. they look like the best or slightly better prime steaks from an upscale market(whole foods).

they come out quite nicely on a 4-500 degree grill.

japanese wagyu is NOT currently available in usa. japan beef has a hoof and mouth quarantine.

ground wagyu is available. it is about 1/3-1/4 the price of steak. i think a half pound, close to 1" burger is as good as a steak. the best wagyu i ever had was at a tasting dinner. burger with a foie gras/ truffle sauce.

and yes i do like wagyu.