I do not even look at any wagyu I cook until it is pushing 205. most seem to end up in the 207-213 area, although I never pull because of temperature. I always look at the temp when I am ready to pull just for a reference in my mind, and it helps satisfy a bit of my OCD.
The point goes at least another hour or longer depending on how heavy the marbling is.
They are a learning curve. One thing I stopped doing is cooking any back-up meats. If you have nothing to fall back on you will figure out how to do it right much faster.
Once you figure out Wagyu go buy an A9 and start learning again
