What’s the difference between Wagyu and Angus beef? You might notice the price difference, but there’s a lot more than meets the eye when it comes to steak quality.
Wagyu beef is Wagyu (translated “Japanese cow”) is a Japanese cattle breed. Larger and stronger than other American cattle breeds, they are known for having more fat marbling woven throughout their muscle. This fat-to-meat balance produces a highly sought-after steak that is more tender, juicy, and rich compared to other steaks.
Angus originates in Scotland, and is highly popular in the U.S. They can be found in either Black Angus or Red Angus varieties, and are ranked in quality tiers, the highest of which are Prime or Choice Certified Angus.
The biggest difference between the two is the marbling, which is the little white flecks of fat throughout the meat. The ratio, volume, and placement of those fat strands determines the texture, taste, and over all quality experience of the steak. Wagyu will produce a richer, more buttery, highly marbled cut with flavorful fat strands throughout. This marbling results in a much higher quality and taste.
Another significant difference is how they are often raised. Commercial angus cattle are typically raised in high quantities for high volume production. Wagyu, on the other hand, are typically raised in smaller quantities, prioritizing a low to no-stress environment to produce a higher quality product.
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