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Wagyu beef comes from a particular breed of Japanese cattle and is known for exceptional amounts of marbling and melt-in-your-mouth qualities. In fact, the word “Wagyu” is Japanese for “Japanese cow.”
In the United States, American Wagyu beef is produced by crossbreeding black or brown Japanese Wagyu cattle with high-quality Angus cattle. Learn more about Wagyu beef here.
The phonetic spelling of Wagyu is wāɡyo͞o, pronounced “waa-gyoo.”
American Wagyu beef is often sought out specifically for its unique flavor, which many describe as buttery and melt-in-your mouth. This is due to its high amounts of marbling. Learn more about Wagyu beef here.
Wagyu and Angus are breeds of cattle. “Wagyu” refers to Japanese cattle, whereas “Angus” refers to high-quality cattle originally from Scotland. In the United States, Wagyu and Angus cattle are often bred to produce highly marbled, tender American Wagyu beef.
Preparing Wagyu beef is similar to preparing other types of beef. Learn more here.
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