I haven't tried this butcher yet, but after some unbelievable steak I had in Japan on my last visit I've been meaning to try it.
Couple of things:
-Someone was comparing this to grass-fed beef. It's the total opposite of grass-fed. This stuff is incredibly tender, marbled with fat, raised on grains.
-It's not really accurate to compare prices with American premium beef because you could never eat as much Wagyu beef as American style beef. The Japanese stuff is so...