"When you see the term "Wagyu" on your local steakhouse's menu, you should know that it doesn't refer to any one particular cut or preparation. Instead, it describes multiple variants of Japanese cow breeds whose muscle has a high fat content. Japanese farmers have historically employed cows as draft animals - livestock designated to pull heavy loads - so, over time, they created several breeds with an abundance of intramuscular fat."
"When cooked, this fat melts at a lower temperature than other kinds of beef fat, making for an incomparably tender steak with a naturally indulgent, buttery flavor. But order a dubiously sourced, improperly cooked, or overpriced Wagyu, and you'll walk away disappointed. Below, we've ranked six chain restaurant Wagyu steaks from worst to best based on common themes in customer reviews. Only national or international chains with at least ten locations total were considered. See below for a more detailed explanation of our methodology."
Wagyu beef originates from several Japanese cattle breeds bred for abundant intramuscular fat, producing intricate marbling. That marbling creates a tender texture and a naturally buttery flavor because the fat melts at lower temperatures than other beef fats. Australian farms also raise Wagyu-descended cattle that can deliver similar tenderness and flavor at lower cost. Steakhouse offerings vary by cut, origin, and cooking technique, and poorly sourced, improperly cooked, or overpriced Wagyu can lead to disappointment. Careful attention to sourcing, preparation, and price improves the chances of an excellent Wagyu experience.
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