The bottom left one is well past that, I'd say. That looks like one of the 11-12 BMS rated genuine Japanese Wagyu beef cuts, but American producers are expanding.
The Difference Between Kobe and Wagyu Beef | Buedel Meat Up
The one on the top right is more marbled even than any prime I've seen in a butcher shop here. The closest I've seen was an American-raised Wagyu (breed of cow, generally also affected by different feed). A new butcher shop opened before knocking itself out of the market with too many groupon goods deals, "The Butcher Shop". At the beginning, they sold said American raised Wagyu strip steaks for about $36 a pound. I said what the hell and got us a couple.
Like I said, they looked way more marbled than any non-Wagyu prime I've seen, more like the top right. But they didn't look anything like the bottom left.
That said.... the steak I bought was divine, right at the line of rare and medium-rare. However, I have to wonder whether something even more marbled (bottom left) would be a little
too fatty.
Apparently, this is what 11 lbs of top-grade striploin of Wagyu looks like:
View attachment 67229964
Japanese Wagyu Striploin, A5 Grade | Shop D'Artagnan
Probably too fatty. The price doesn't help. $1,500 for 11 lbs.
