Wagyu is one of the most misused words in the restaurant business. At Grappa, when we say Wagyu, we mean Imperial American Wagyu Beef — cattle traced to authentic Japanese Wagyu bloodlines and graded according to a system based on Japanese beef marbling standards, the most rigorous in the world.
Marbling Beyond Prime
Our beef reaches a marbling score in the range of 9 to 12 under Japanese beef grading standards. For context, USDA Prime — the top grade most upscale American steakhouses use — tops out around a marbling score of 4 to 5. A 9–12 is an entirely different league: intramuscular fat distributes so evenly that it creates a buttery, melt-in-your-mouth tenderness conventional beef simply cannot match. If you want to understand how the grading scale works, Allen Brothers publishes an excellent complete guide to Wagyu beef grading.
Raised to an Elevated Standard
Imperial raises its cattle with no added hormones and no animal by-products in the feed — ever. The result is beef that is as clean and honest as it is extraordinary, produced to an elevated standard at every step from pasture to processing.
How We Serve It
You’ll find this beef across our menu, cooked simply so the marbling does the talking. It is the centerpiece of a dinner built around restraint: let an exceptional ingredient be itself. Learn more directly from the producer at imperialwagyubeef.com.
More from our pantry: Mary’s Free-Range Chicken · Cascioppo Meats · Forchetta Fresh Pasta · all supply partners.
