I have to imagine these sell well enough to keep them coming back. But by god these are pricey, yet without any standardized official grading system. Anything this high could easily be USDA Prime, but the photos look like low grade Choice. I keep coming to look to see if there’s a good deal to try these out but it never materializes.
I am a Sysco-trained protein specialist and yes, there is no 8 grade or a W grade. The picture shows what looks to be upper 1/3rd choice ribeye, as this meat has NOT been graded by the usda (select, choice, prime, etc). Restaurants pay upwards of 27-35$ a pound for meat like this, but for the price suggested, as this is just a branded farm meat like Brasstown or Piedmontese, is exorbitant. Most meat going to grade is choice or better, and yes most no-roll (non graded meat) is likely at least choice in quality, but this is dry-aged pricing. Bad deal.
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I can get locally raised, grass fed, 42 day dry aged ribeye from a local butcher for $25 per pound. Not sure what it’s graded but is the best beef I have eaten. I highly doubt this is any better.
Huntspoint is in the Bronx. Doubt it’s the same but could be.
They should know better than to try to sell premium/pricey product on a site built for cheapskate bargain hunters.
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Time to go back to training…
https://wagyu.org/uploads/page/JMGA%20Meat%20Grading%20Brochure_english.pdf
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This isn’t even near USDA Prime. It looks like Choice+, or like the Prime at Costco (which for some reason doesn’t have as much marbling as Prime should).
Grade 8? Or graded by an 8-year old?
The Costco rib caps have more fat than these do.
That cow better have gotten a hand job daily.
Perhaps the upcoming July 4th holiday weekend would have suggested an increase in price but I doubt they would even arrive before Saturday 
So, what you are saying is they stopped using their own made up W grade, and instead decided to isolate one specific part of a multi-factored grading system that uses BMS as only a single piece, and made THAT their grade?
Okay. Cool. So, what about the other aspects of that grading, though? How about the color standard? Fat standard? BMS is just one part and isn’t considered “a grade” but a point in how it’s graded for actual quality. And the US Wagyu beef doesn’t seem to use that scale at all, they use USDA. USDA Beef Quality and Yield Grades - Meat Science
But even still, the pictures they have up would place this solidly in the 2-4 scale for the marbling standard. I understand, of course, that the pictures are stock images and aren’t supposed to be representative of what they offer. But every time they come up, the main question asked is “What is the actual quality?” and “What scale are you using, as you keep just coming up with random new scales that have no bearing or information.”
Come on kids.
This is premium, ultra premium, wagyu grade Q beef … Because Q stands for Quality.
Inflated cost. Poor / unknown grade. Not a chance in hell I’d ever purchase this.
This is Food. This is Beans
The Japanese use a marbling grade that goes from 3 to 12, I believe.
All their food selections seem way overpriced, but this one is in the stratosphere
Time to look at American grading… yes, Japan has there own way. Cool. So does Canada with their maple leaf system. All you’re showing is marbling on what looks like green beef. No age. No maturity. Also. There is no such thing as “American Waygu”. Those bloodlines are long since crossbred into oblivion in the US. Time to get actual training, guy…