A new Wagyu eatery offering unlimited beef that guests prepare at their table will open in Lake Forest. Wagyu Factory, part ...

Wagyu beef from F1 cattle (the first instance of crossbreeding) is 20% or higher. When you get beef from a purebred or full-blood cow, you’ll get between 30% and 50% fat.

One of the oldest U.S. Wagyu breeders, the Reeves family from Washington has been raising Wagyu since the 1990s.

Executive Chef Ryan Moore of Little Blackbird showcases an array of wagyu dishes for National Wagyu Day. (7News) ...

By 2016 he had bought his own black Wagyu bulls, and began developing the traits that are now showing up in his cattle. The G Five herd is currently around 550 head.

Each Wagyu cattle provides 17 center-of-the-plate cuts, but nothing goes to waste. Trimmings are made into ground beef. The fat gets rendered to use for cooking oil and soaps.

“To maximize the potential of Wagyu cattle, we need to mimic what the Japanese do,” Jad said, and Horner agrees. Eight months ago, Iron Table slaughtered its first animal that graded as A5.

Wagyu beef from F1 cattle (the first instance of crossbreeding) is 20% or higher. When you get beef from a purebred or full-blood cow, you’ll get between 30% and 50% fat.

Wagyu cattle are traditionally fed a mixture of grass and grain to get the breed’s signature marbling, though some U.S. farmers sell a totally grass-fed and -finished product.