They’re among the highest quality types of beef available, and they can also be the most expensive. But what are the key differences between Wagyu vs Angus? And what makes them so sought after?
If you’ve ever been to a steakhouse, you’ve likely come across the terms “Wagyu” and “Angus” on the menu. These two premium types of beef are popular among meat lovers, but they’re often more expensive than other kinds.
So why is that, and what sets Wagyu and Angus steak apart? Let’s take a closer look at each one.
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What is Wagyu Beef?
Wagyu means “Japanese cow.” So it’s no surprise that this type of beef originates in Japan. Wagyu cows are purebred and nurtured specifically to produce greater amounts of fat marbling, or intramuscular fat. In fact, due to rigorous feeding routines, as much as half of a Wagyu cow’s weight may be fat.
And it’s that high fat ratio that makes the beef so prized. When the beef is cooked, the fat melts into the meat, making it more tender and juicier than other kinds of steak, and imparting an intense flavor.
But it’s also one of the reasons why Wagyu is so expensive. Breeders often need to import special feed in order to attain the proper fat levels in their cows. Those costs, coupled with the limited supply, can push the price of an adult Wagyu cow upwards of $30,000. That works out to about $200 per pound for high-grade Wagyu.
All Wagyu is graded on a scale of A1 to A5. The A5 classification is the highest. Anything below A3 cannot be sold in Japan. And to be considered Wagyu, it must be tied to one of four breeds of cattle: Japanese Black, Japanese Brown, Japanese Polled, or Japanese Shorthorn.
Wagyu vs Kobe Beef
Kobe isn’t a different type of beef from Wagyu, rather it’s perhaps the most popular cut of Wagyu. It’s known for its intense marbling of fat and tender texture.
In order to be classified as Kobe beef, it must originate from the city of Kobe in Japan’s Hyogo Prefecture and must come from steers. It also needs to be tied to the Tajima strain of the Japanese Black cattle breed.
In a good restaurant, a Kobe steak can cost between $200-$300, and sometimes even more.
What is Angus Beef?
Angus beef has its roots in Scotland with the breeding of a type of cattle called Aberdeen Angus. The hearty cattle was introduced to the United States in the 1880s.
There are two types of Angus: red and black. Black is the more common variety and is the only one recognized by the American Angus Association. In fact, Black Angus is now the most popular breed of cattle among American ranchers.
Like Wagyu, Angus beef is known for its high level of fat marbling. The more marbling, often the better the taste and the more tender the steak. Those cuts with excellent marbling receive a grade of Prime, which denotes the highest quality of the beef.
In order to qualify as Angus breed, the breeder must prove that the hide is at least 51% black.
What to look for on Angus beef labels
Only beef labeled with the “Certified Angus beef” logo is the highest quality. In order to get this classification, it needs to pass 10 quality standards for things like marbling, maturity, and tenderness. It also needs to exceed the 51% black hide standard.
If it doesn’t have the certified label, it may still be Angus beef, but it’s likely a lower grade, so it may not possess the same marbling and juiciness as top quality Angus.
What’s the difference between Wagyu and Angus?
The three most significant differences between Wagyu and Angus beef are:
- Fat marbling
- The way the cattle is raised
- Price
Marbling
While Wagyu and Angus have their origins in separate parts of the world, the largest difference between the two is the makeup of the fat marbling.
In Wagyu beef, a high level of marbling exists throughout the meat, resulting in a rich, buttery tasting steak when cooked.
On the other hand, Angus steaks typically have most of their marbling along the outer edges of the cuts. This still lends the meat a juicy, rich flavor. But compared to Wagyu, it is less pronounced and can be less tender overall.
Method of raising
The way they’re raised is another significant difference. Angus is generally raised in large quantities on sprawling ranches in order to meet high commercial demand. Conversely, Wagyu cattle are bred and raised on a smaller scale than Angus and in environments that are designed to be less stressful.
Some say that reduced stress, coupled with the generous diet of Wagyu cattle, is what contributes to the beef’s higher marbling and superior taste.
Cost
While highest cuts of Wagyu can sell for upwards of $300 a pound, Angus is much more affordable. Premium black Angus cattle typically sell for an average of $3,000 each. That’s about a tenth of the cost of adult Wagyu cows.
And a prime black Angus ribeye steak will generally sell for between $20 and $40.
Why is some Wagyu less expensive?
Some manufacturers and restaurants mix Wagyu with other types of beef, like Angus, in order to make it more affordable and accessible to larger audiences.
This can lower the price to around $15 per pound instead of $200. You won’t get the same tender, rich experience as you would from a purebred Wagyu steak, but you’ll likely notice that your burger is juicier and more flavorful due to the higher fat content.
Is Wagyu healthier than Angus beef?
Wagyu can have higher proportions of monounsaturated fatty acids than other red meats. That means it has very little effect on total cholesterol. It’s also rich in essential amino acids, including omega-3 and omega-6. They’re believed to help reduce the risk of conditions like cardiovascular disease and Alzheimer’s.
That said, research shows that consuming too much red meat can lead to health issues including heart disease, stroke, and even some types of cancer. So it’s best to consume in moderation. But when it comes to Wagyu beef vs Angus, Wagyu may have the upper hand in terms of nutritional benefits.
FAQ
Wagyu beef is very high in rich fat deposits, so pair it with a bold, highly tannic red wine like Cabernet Sauvignon or Syrah. The tannins will cut through the fat and balance it out.
The high fat marbling in Wagyu gives the meat a deep, rich flavor. So, you shouldn’t need to add much seasoning to the meat. To enjoy the natural Wagyu flavor, it’s best to lightly season with just salt and pepper.
The bottom line
If you’re looking to enjoy a great juicy steak, you can’t go wrong with either Wagyu or certified Angus. Both are high quality beef. The main difference may come down to budget and the occasion.
If you’re celebrating a special occasion and are willing to spend a bit more (okay, maybe a lot more!), then you may want to splurge on Wagyu and its superior taste and texture.
If you’re simply in the mood for a delicious steak dinner that doesn’t break the bank but is still high quality, Angus may be the right choice.
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