Man but you are full of yourself. First, concerning CAB. It is not just Angus, and I doubt any of your local producers are selling it directly to you. Yes, most farmers producing CAB are small family operations. One out of three Angus cows meet the quality standards of CAB beef. And here is the thing, one out of six steaks graded select end up tough. One out of 13 within the choice grade will be tough. One out of 24 in the Prime grade will be tough. One out of 50 CAB steaks will be tough, regardless of the grade. The reason, the grades of Prime and Choice are based on marbling, specifically, the reading between the third and fourth rib of the ribeye steak. The ten standards of CAB include marbling, but also texture, a maximum carcass size, appearance, and tenderness, and a specific age range.
And then there is Wagyu. It is not a Japanese cow, it is a Japanese breed. If it was a Japanese cow, and one of the four Wagyu breeds, it would be called Kobe, not Wagyu. And Kobe beef is off the chain, and yes, it is mostly about how it is raised. I mean hell, in Japan they massage the damn cows every day. But you can get Wagyu, raised in both Australia and American, pretty reasonable. And in that case, it is about the breed. The Japanese black dominates, and within that breed is the Tajima, which I prefer, especially Australian Tajima.
The reason that Japanese breeds are superior has to do with their heritage and their history. Japan was pretty much cut off from the world from 1635 to 1864. During that time the Japanese did not eat beef. Cows were draught animals, and very expensive. They didn't even have dairy cows. Those cows were breed for strength. After 1864 they were crossbred with European stocks, including the Holstein, which coming from a family of dairy farmers, I know a little bit about.
But I am about done with your amateur foolish ass. My son is grilling some nice CAB certified Prime grade ribeyes from Walmart. Yep, Walmart. It doesn't come from one of the four major producers. Walmart controls the source from the farm to the table. Which kind of indicates what a damn fool you are. If one of your local producers could produce CAB certified Prime beef, they ain't selling it to your stupid ass, they are selling to someone like Walmart, or me and my little local shop that sells over five million dollars worth of beef a year in a high-income, high net worth area north of Charlotte. And I am going to pair it with a nice red wine, from Biltmore, poured into some nice wine glasses provided by a local CAB beef provider that was presented to me, because, well, I buy a lot of beef from them.