American Wagyu is one of the most popular types of Wagyu, right behind Japanese and Australian varieties. Known for its rich marbling, tenderness, and unique flavor, it has earned a special place among beef lovers. Below, I’ll break down what American Wagyu is, share a bit about its history, describe how it tastes, and explain how it compares to Japanese Wagyu.
What is American Wagyu?
“Wagyu” means ‘Japanese cow’; however, “American Wagyu” refers to Japanese wagyu cattle born, raised, and processed in the United States. Thanks to Japanese genetics combined with American farming practices, American Wagyu beef is known for its exceptional marbling, tenderness, and rich flavor.
There are a few main types of American Wagyu, each with different levels of Wagyu genetics, which impact the beef’s quality, marbling, tenderness, and taste:
- Fullblood American Wagyu: These cattle have 100% pure Wagyu genetics.
- Purebred American Wagyu: These cattle have at least 93.75% Wagyu genetics.
- F3 Crossbred American Wagyu: A crossbred between a Fullblood Waygu Bull and an F2 Crossbred American Wagyu Cow. F3 Crossbred American Wagyu has an 87% percentage of Japanese Wagyu genetics.
- F2 Crossbred American Wagyu: A crossbred between a Fullblood Waygu Bull and an F1 Crossbred American Wagyu Cow. F1 Crossbred American Wagyu has a 75% percentage of Japanese Wagyu genetics.
- F1 Crossbred American Wagyu: A crossbred between Fullblood Wagyu and another cattle breed (for example, Angus). F1 crossbred American Wagyu has a 50% percentage of Japanese Wagyu genetics.
The American Wagyu Association registers Fullblood American Wagyu, requiring 100% Fullblood Wagyu to be DNA-certified. Purebred Wagyu, with at least 93.75% Wagyu genetics, also needs DNA verification. Unfortunately, DNA certification isn’t required for other types of American Wagyu, which is an issue because not many ranches raise 100% Fullblood or Purebred Wagyu. Most American Wagyu available is crossbred.
In the U.S., there’s no labeling system to differentiate between the classifications F1, F2, F3, Purebred, and Fullblood Wagyu. So, as a consumer, it’s important to ask retailers about the specific classification of the Wagyu they’re selling. If a brand claims their Wagyu is 100% Fullblood or Purebred and you want proof, request the DNA certification.
That said, genetics aren’t everything. How the cattle are raised plays a huge role in the final quality, impacting marbling, flavor, and tenderness. In the U.S., there aren’t strict standards for raising Wagyu, so ranchers use different methods, which can lead to big differences in the final product. Before buying American Wagyu, check its classification and compare its marbling with other options to make sure you’re getting what you’re paying for.
What is the History of American Wagyu?
American Wagyu’s history in the U.S. started in 1976 when Morris Whitney imported the first Wagyu bulls from Japan. Since there were no female Wagyu in the country then, these bulls were initially crossbred with American breeds like Angus.
In the 1990s, groups like the Mannett Group brought over more full-blood Wagyu cattle, which kicked off true Wagyu breeding in the U.S. After Japan banned Wagyu exports in 1997, breeders here kept growing the population, leading to a steady rise in both full-blood and crossbred Wagyu cattle.
Today, most Wagyu in the U.S. are crossbreeds. They’re usually the result of breeding full-blood and purebred Wagyu bulls or using Wagyu semen with other breeds, such as Angus, Hereford, or Holstein.
What Does American Wagyu Beef Taste Like?
The taste of American Wagyu beef depends on the type. Fullblood American Wagyu (100% pure Wagyu genetics) has incredible marbling, giving it a rich, buttery flavor and a melt-in-your-mouth texture. It’s so rich and tender that eating it in large portions, like a regular steak, can feel overwhelming.
Crossbred American Wagyu beef, like F1 (50% Wagyu genetics), F2 (75.5% Wagyu genetics), and F3 (87% Wagyu genetics), has a bit less marbling and a beefier flavor. It’s still far more tender and marbled than regular beef but has a stronger, more classic beef taste.
One of the nice things about crossbred American Wagyu beef is that it’s more suited to everyday eating. The lower the percentage of Wagyu genetics, the less marbling you’ll find and the bolder the beef flavor gets. The big advantage of crossbred American Wagyu beef over fullblood is that it’s easier to enjoy in larger portions. It’s flavorful and tender but not as fatty as fullblood Wagyu beef, making it perfect for everyday meals.
Is American Wagyu as Good as Japanese Wagyu?
In short, no. Not if you’re looking for the intense marbling, extremely rich buttery flavor, and melt-in-your-mouth tenderness that Japanese Wagyu is famous for. But American Wagyu, especially the crossbred variety, makes a better choice for regular steaks. The reason is simple: more marbling doesn’t always mean better.
Japanese Wagyu, especially the top grades like A4 and A5, has intense marbling that gives it a rich, melt-in-your-mouth texture. This creates an unforgettable experience but can be so rich that eating a large portion is tough. With less marbling, American Wagyu has a stronger beefy flavor and isn’t so overwhelmingly rich, making it easier to enjoy in a regular steak-sized serving.
So, while Japanese Wagyu is amazing for a special melt-in-your-mouth bite, American Wagyu is often the better pick for a full, satisfying steak.
What is the Difference Between American Wagyu and Regular Beef?
American Wagyu and regular beef differ in several key ways, such as the genetics of the cattle, how they’re raised, and the quality of the meat. American Wagyu comes in two main types: fullblood, which has 100% Japanese Wagyu genetics, and crossbred, which has at least 50% Wagyu genetics. Regular beef refers to various cattle breeds. In the United States, the most popular are Hereford, Charolais, Black Angus, Aberdeen Angus, Red Angus, Holstein, Brangus, Limousin, and Simmental.
“Wagyu” means ‘Japanese cow,’ and refers to the four specific Japanese cattle breeds such as Kuroge Washu, Mukaku Washu, Nihon Tankaku Washu, or Akage Washu. Fullblood American Wagyu cattle are bred from these Japanese breeds. Because of its genetics, fullblood Wagyu has more intense marbling, making the meat extra tender and flavorful. Properly raised Wagyu usually get a USDA Prime grade, while only a small percentage of regular beef achieves that quality.
Although American Wagyu generally surpasses regular beef quality, this isn’t always true. Some regular beef can match or even exceed Wagyu in quality, particularly if the Wagyu is crossbred. Remember, most American Wagyu on the market is crossbred, so it’s good to check the amount of Wagyu genetics in the beef to ensure you’re getting what you pay for, not just a fancy label.
Where to Buy American Wagyu Beef?
Many ranchers are breeding American Wagyu these days. Most are crossbred, but you can also find fullblood cattle. The American Wagyu Association website has a list of some breeders; here is the link.
Online retailers are a great option if you can’t find certified American Wagyu near you. Snake River Farms is a popular choice known for its quality, and Crowd Cow is another reputable source that connects buyers directly with trusted suppliers.
If you’re exploring smaller vendors, be cautious. American Wagyu is expensive, so make sure any store you buy from is reputable. Reading reviews and checking their social media can help you make a safe and smart purchase.