Not sure where to get it other than a restaurant. Go to a high end restaurant you trust and bite the bullet. I was at Cut in Vegas not to long ago and went for a 6oz Wagyu filet for about $100. It’s so rich you won’t want more than 6oz. Do I think it’s better than the Prime dry aged bone-in filet for half the price? No, but I am glad I tried it.
Yes, Snake river has a website. You can also get it from Lobels and D'Artagnan. There are different "types" of Wagyu: American/Australian Wagyu, true Kobe and Mishima. There are also different grades of "American" Wagyu, with "gold" being the most common. Avoid anything below "gold".
I have had the gold (from D'artagnan and Snake River) and true Japanese Kobe. The Ameican Wagyu is truly nothing special, as a matter of fact I would much rather have a Flannery aged California Reserve steak. The troe Kobe is another story. I have had it raw, tataki, and cooked as a steak. IF you can get it it is truly amazing stuff, but beware it is godly costly, you could EASILY pay in excess of $100/lb. I have never had Mishima.
One thing to remember, all American/Australian, Mishima and Kobe are Wagyu (this is the type of steer), but NOT ALL WAGYU IS KOBE OR MISHIMA, so BEWARE !
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