Meat · Myths & common questions
Fullblood, Purebred, and Crossbred Wagyu: What Do They Mean?
In summary: they describe cattle ancestry rather than the final quality of the beef
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Meat types and cuts, quality, storage, food safety, nutrition and the cooking science behind better results.
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Does Wagyu Have to Be Japanese? Why Wagyu Exists in Other Countries
In short: cattle with legitimate Wagyu genetics do not have to be born in Japan for Wagyu populations to exist abroad
Meat · Comparisons
Japanese Wagyu vs. Australian Wagyu: What Actually Changes?
The key point: australian Wagyu and Japanese Wagyu are not the same standardized beef with different passports
Meat · Comparisons
Wagyu vs. Angus: Differences in Flavor, Marbling, Fat, and Price
Put simply: wagyu refers to Japanese cattle breeds and their derived genetics; Angus is a separate cattle breed
Meat · Comparisons
Wagyu vs. USDA Prime: What Is the Difference, and Why Aren’t They Graded the Same?
Directly: wagyu identifies cattle genetics; USDA Prime is a carcass quality grade
Meat
What Is American Wagyu, and How Much Wagyu Is It Really?
In essence: american Wagyu is beef from cattle with Wagyu genetics raised and harvested in the United States
Meat
Why Is Wagyu So Expensive? What You Are Really Paying For
Put simply: genetics, time, feed, labor, selection, grading, traceability, and limited supply
Meat
Why Does Wagyu Have So Much Marbling, and Where Does the Fat Come From?
Directly: intramuscular fat
Meat
What Does Wagyu Taste Like, and Why Is the Texture So Different?
In essence: texture: soft, juicy, and almost creamy
Meat
Is Wagyu Worth It? When You Can Actually Taste the Difference
In summary: the word Wagyu does not justify an unlimited premium by itself
Meat · Comparisons
Japanese Wagyu vs. American Wagyu: What Is the Real Difference?
In short: not one standardized product made in two countries
Meat
What Is Wagyu Beef, and How Is It Different From Regular Beef?
Wagyu beef comes from cattle whose genetics trace to the Japanese breeds collectively known as Wagyu. — the characteristic most shoppers notice is marbling: tiny seams of intramuscular fat woven through the muscle.