Wagyu may translate literally to "Japanese Cow" but authentic, fullblood Wagyu does exist in America as well, thanks to cattle having been exported by Japan.
What is American Wagyu Beef?
It is extremely important when buying American Wagyu whether online or from your local Wagyu shop to understand the genetic makeup of the cow. Because labeling laws are lax, many companies have taken advantage of an easy marketing trick and label cross-bred, diluted steaks and burgers as "Wagyu" (without clearly stating the percentage of Wagyu genetics) or "Kobe Style", which is even more offensive in our opinion. Most American Wagyu is a 50%-50% cross between a 100% (Full blood) Wagyu and an Angus cattle. This results in a more highly-marbled steak but with a familiar, beefy taste.
If you choose to buy American Wagyu online, be sure to know where it comes from. Our American Wagyu is sourced from reputable farms and their genetic makeup is clearly disclosed on each product's page.
Is Japanese A5 Wagyu Better than American Wagyu?
When shopping for American Wagyu, the first thing you'll likely notice is it is far less expensive than the A5 Wagyu price you may have seen. Does that make it "worse" or Japanese "better?" In our opinion, there is no "best" - the best is completely subjective.
What does American Wagyu Taste Like?
American Wagyu is great for someone that might prefer a less fatty flavor and texture, or something a little less intensely marbled. Because most American Wagyu is cross-bred, it will still have that beefy taste and chew that a great USDA Prime steak has while gaining some of the extra buttery flavor from the enhanced level of intramuscular fat found on Japanese Wagyu.
