Wagyu Cattle

What is the Difference Between Angus Beef and Wagyu Beef?

Wagyu Cattle

When some people shop for beef, they fail to pay attention to the type of quality of the beef.

By failing to keep track of the quality of the beef you’re purchasing, you could be sacrificing your enjoyment, nutrition, as well as your health.

In a previous blog post we discussed the differences between Purebred and Commercial Cattle, and now we need to dig a little deeper.

Two different types of beef, Angus and Wagyu, are both considered high-grade types of beef that offer optimal nutrition as well as taste, but what is the difference between the two?

What is Wagyu beef?

While nearly everyone is aware that Angus beef is a high-quality, tasty type of beef that is raised on top-notch farms that use specialized practices to ensure quality, not everyone is aware of what American Wagyu beef is.

Wagyu beef, which originated in Japan, is considered to be the world’s most luxurious beef due to its stellar quality, extreme nutrition, and melt-in-your-mouth tenderness.

American Wagyu is a crossbreed of Japanese Wagyu and Angus cattle, though it’s equivalent to Japanese Wagyu.

If you want to eat Wagyu beef at a restaurant, then you must visit some of the most luxurious 5-star restaurants there are, as traditional steakhouses tend not to offer Waygu.

American Wagyu beef has such a sweet, delectable taste due to all the marbled fat that is strategically placed throughout the meat that people often fall in love with it after the first bite.

However, American Wagyu isn’t by any means cheap, and for many people, it simply isn’t practical.

Cost

There is a huge difference in cost between Wagyu and Angus beef, and Wagyu can’t be found at most neighborhood grocery stores.

You will have to shop at specialized butchers, who may or may not offer Wagyu beef.

To purchase authentic Wagyu beef, you can expect to pay a staggering $120 to $300 per pound, depending on where you purchase it, as well as the cut of meat you opt for.

In comparison, the highest quality Angus is normally well below $10 a pound.

Despite the huge difference in price, Angus beef is often preferred for other reasons besides price.

Not only is Angus beef marbled and delectable, but many people who eat Wagyu beef tend to feel that it’s too much of a good thing.

Wagyu has been touted as being too rich to consume more than a few bites without feeling completely overwhelmed.

Alternately, Angus steak is often so delicious that you can’t stop eating it until the entire thing is gone.

Furthermore, Wagyu beef requires specialized care and treatment, as well as high-nutrient feeds that costs substantially more than feed for Angus and other cattle.

Wagyu cattle must also receive this high amount of nutrition for a period of approximately 600 days, as opposed to Angus, who undergo highly specialized diets for about half that time.

Is it really Wagyu?

As a result of the huge cost associated with raising Wagyu beef, a large amount of Wagyu beef sold and consumed in the United States is counterfeit.

For those with experience raising and even consuming Wagyu beef, it may not be easy to fool them into buying fake Wagyu, but for the average rancher or consumer, it can be relatively easy to trick them into paying premium prices for counterfeit beef.

Obviously, it’s a matter of opinion as to which type of beef is better, Angus or Wagyu, but many ranchers choose not to raise Wagyu cattle.

It’s not that these farmers don’t recognize the premium caliber of Wagyu beef, but they realize that these cattle are too costly to raise, as Waygu cattle can’t achieve and maintain their high quality by merely eating grass.

Wagyu cattle need more nutrition, and therefore, high nutrient feed, which is one of the reasons why they’re so expensive to raise.

Most farmers agree that Angus beef raised by top-notch ranchers is a great alternative to Wagyu, but without the cost.

Contact HLLR for more information about cattle and beef.