Recent visit to white table cloth restaurant in the Power and Light District  (Chophouse 801).  They had a presentation as to the cuts of beef offered .  While I did not get a photo of the menu one could find the cost online.  They explained standard beef with quality grades Choice and Prime.  American Wagyu which would be quarter or half bloods. (Never heard it explained  like that). And purebred Wagyu.  The Wagyu was from Snake River Ranch and they made sure to specify that.  They had sample cuts shrink wrapped, so these photos might be little distorted but pictures say more than words.   The one large cut is a Toma-Hawk Chop off menu that  cost 220$, not sure think it was Wagyu.  Needless to say I had an excellent,  standard beef, prime rib for $66 then you purchase any sides separate.  Excellent, but good thing cattle high as final bill for two was $280 including a $40 tip. 

Also will add I have a American Wagyu in my freezer off Circle A dispersion last summer that seems to be really good.  Jury still out to be definite, was worried of the added fat content would be to much. See photo for what I am trying to say.  I would say its easy to identify the purebred cuts. I once priced some Wag steaks to cook out but at $72 a pound decided I was not confident in my cooking ability to waste that kind of money.  Over standard beef in my freezer. Had a  friend explained that to cook Wag steak you sear it at high temps to seal the fat inside.  Whole different world.

I personally think the branding of Wagyu and other specialty beef has not taken off and any premium will be marginal. 

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