Wagyu like Certified Angus Beef is marketing well done!Thats a hoot and sure right. Our oldest is a wholesale grocery salesman. He is astounded how come the yups are demanding such high grade "end cuts." In the real world of mom and pop bbq restaurants yield is King. The less fat the mo betta. lol. Sorta got out of the loop on the comp hobby a few years back but from what I heard nowadays the big boy/girl comp cookers are into Wayugi briskets. I think those are bulls who get good treatment in the showdow of Mount Fujiyama.
https://www.cnn.com/travel/article/cnngo-japan-beef-wagyu/index.html