Japanese Wagyu Vs. American Wagyu

When it comes to the top-tier of quality beef, one name that commonly stands at the top as the most superior cut of meat is none other than Wagyu. Every type of Wagyu actually originates from four different Japanese cattle breeds, namely the Japanese Black, the Japanese Brown, the Japanese Polled, and the Japanese Shorthorn; however, the legendary Wagyu that is so commonly referred to is notably known as Kuroge Washu Wagyu.

Raised using special techniques, Wagyu receives its extraordinary texture and delicious flavor from its “marbling,” which refers to the streaks of fat in the lean muscle of the meat. Due to how marbling affects the texture of Wagyu, each bite feels like it melts in your mouth. Along with the mouth-watering flavor and texture of Wagyu, it is well-known for its invigorating aroma, produced by the rich resources of the natural environment where the cattle are raised.

Many people will probably wonder: What is the difference between Japanese Wagyu and American Wagyu?

American Wagyu is genetically created by taking purebred Wagyu and cross breeding it with traditional beef cattle breeds.  A popular breed to crossbreed Japanese Wagyu with is Angus Beef.  This results in buttery marbling of Full-Blood Wagyu integrated with the robust beef flavor that American Wagyu is known for.  

One of the reasons that there can be such a difference is also raising techniques. In Japan, in order to produce a beef as exquisite as Wagyu, specialty raising techniques are required. One of the most important factors when raising cattle to produce high-quality beef is the stress level of the cattle. Because of this, the living conditions in which cattle are raised for Wagyu beef in Japan are focused on maintaining the health and comfort of the cattle. By providing the cattle with high-grade rice plants, wheat, and hay, as well as guaranteeing that their sheds are clean and they have access to enough open space, not only are their needs met, but the cattle receive the highest quality of care and attention in order to ensure the best meat quality.

While these conditions might be met on some farms in America that raise Wagyu breeds or crossbreeds, many will not be regulated as intensely as they are in Japan. Since these raising conditions are actually extremely important for the quality of the meat, slight differences can produce vast changes in quality between Japanese Wagyu and American Wagyu.

In the end, the answer is simple.  American Wagyu is an imitation of Japanese Wagyu.  American Farmers simply crossbreed some of their breeds with high quality Japanese breeds giving rise to beef whose flavor is not exactly what one would find in Japan.  Both are high quality options and you as the consumer have the choice to give in to which breed excites your palette this most!