Real authentic Wagyu is raised to strict standards in Japan from specific breeds in very low number herds by dedicated farmers who massage them, sing to them, feed them sake and ridiculously expensive and nutritious feeds and other things that cause them to be those very expensive beef product at the end.
US (and Australian) Wagyu are from the same breeds (having been exported live or via sperm samples or whatnot) and then bred outside Japan. They are not raised in the same way.
I’ve tried Aussie Wagyu and it’s Ok - a well-marbled steak for sure, but I haven’t yet seen one raised to the quality of an A5 Miyazaki or Kobe originating from outside of Japan.
Yours says ‘processed in USA’ - I’d be interested to know where the actual cow was raised. Does it say behind?
