No, in the US they cross breed to introduce some durability in the breeds, because nobody in the US ( nobody is a pretty strong word, but i haven’t came across the lone individual that is doing it the way the Japanese are....yet) will take the time, put forth the patience and work it requires to produce the “real thing”.

the scale that wagyu is rated in the US is not recognized in Japan mostly because our best wagyu doesn’t even come in at the bottom of their scale.