What is American Wagyu Beef? A Detailed Look at This Unique Meat

American Wagyu beef has become increasingly popular in recent years. But what exactly is it and how does it compare to traditional Japanese Wagyu? In this article we’ll take a comprehensive look at American Wagyu – its history, production, grading, taste, cost, and more.

A Brief History of Wagyu Cattle

To understand American Wagyu we first need to understand what Wagyu is. Wagyu refers to four specific cattle breeds that originated in Japan – Japanese Black Japanese Brown, Japanese Polled, and Japanese Shorthorn. ‘Wa’ means Japanese and ‘gyu’ means cow in Japanese.

Wagyu cattle have been bred for centuries to produce beef with exceptionally smooth texture and extensive marbling. Their genetics can be traced back over 35,000 years. Modern breeding of Wagyu began in the late 1800s when Japanese farmers started crossbreeding native cattle with imported British and European breeds like Brown Swiss and Devon. This produced the four distinct Wagyu breeds recognized today.

Strict breeding programs, regulations, and genetic testing have enabled Japanese Wagyu to become prized around the world for its rich flavor and velvety texture. In the 1990s, Japan banned exports of Wagyu genetics to protect this national treasure. However, Wagyu cattle had already been exported to countries like the United States, kickstarting Wagyu production abroad.

The Development of American Wagyu

The first Wagyu cattle were imported to the US from Japan in the 1970s. These were mostly Japanese Black, with some Japanese Brown. More cattle entered the US through the 1990s. Then in 2003 Japan banned beef imports from the US due to BSE concerns. This accelerated domestic Wagyu production.

American Wagyu cattle are crossbred – usually Japanese fullblood bulls with Angus cows. This combines the rich marbling of Wagyu with the familiar beefy flavor of Angus. Breeders aim to raise American Wagyu cattle on a special diet for over 400 days to achieve the desired fat marbling.

Four main terms are used to describe American Wagyu blends:

• F1 – 50% Wagyu, 50% Angus
• F2 – 75% Wagyu, 25% Angus
• F3 – 87.5% Wagyu, 12.5% Angus
• F4 – 93.75% Wagyu, 6.25% Angus

How American Wagyu Differs from Japanese Wagyu

There are some notable differences between American and Japanese Wagyu:

• Breeding – American Wagyu are crossbred, while Japanese Wagyu are purebred.
• Feeding Time – American Wagyu are fed for 400+ days on corn/wheat. Fullblood Japanese Wagyu are fed for 650+ days on a specialized diet.
• Marbling – American Wagyu has less fat marbling compared to Japanese Wagyu.
• Flavor – American Wagyu tends to taste slightly sweeter and beefier. Japanese Wagyu has a more tender, buttery, umami flavor.
• Uses – American Wagyu is better for grilling/roasting. Japanese Wagyu is preferred for hot pot, sashimi, etc.
• Price – American Wagyu costs notably less than Japanese imports.

Flavor and Texture of American Wagyu Beef

The eating quality of American Wagyu sets it apart from conventional beef:

• It has a rich, umami flavor from moderate marbling. The taste is described as beefy and slightly sweet.

• The texture is velvety and tender thanks to intramuscular fat. However, it’s less melt-in-your-mouth than Japanese Wagyu.

• Juiciness is enhanced by the marbling. Steaks are succulent when cooked properly.

• There is enough marbling to provide flavor, but not so much as to seem overly fatty or greasy.

• The mouthfeel delivers a pleasant meaty chew with each bite. It’s tender but not mushy.

How American Wagyu Beef is Graded

All US beef including American Wagyu is graded by the USDA grading system. Key factors are:

• Maturity – Younger cattle generally receive higher grades.

• Marbling – Abundant thin veins of fat integrated throughout the meat.

• Color – Bright cherry red is preferable. Dark meat is discounted.

There are eight total USDA quality grades, but the top three apply to American Wagyu:

• Prime – Highest grade, has abundant marbling. About 2% of all beef achieves Prime.

• Choice – High quality with slightly less marbling than Prime. The most common grade.

• Select – Still good quality but with less marbling and thus less tenderness.

Due to extensive marbling, American Wagyu beef is graded as Prime or Prime+. Some specialty programs use additional branding like Certified American Wagyu to highlight qualify udders. But all beef marketed as American Wagyu will meet Prime grade at a minimum.

How Much Does American Wagyu Beef Cost?

As a premium quality beef, American Wagyu commands a higher price than conventional beef:

• Price varies based on cut, grade, and location. But expect $15+ per pound retail.

• Specialty cuts like filet mignon can cost up to $40+ per pound.

• For comparison, conventional Prime beef costs about $13 per pound on average.

• Japanese Wagyu starts around $80 per pound and can exceed $150 per pound for the highest A5 grade.

So American Wagyu delivers an exceptional steak experience at a notable value compared to imported Japanese fullblood. The entry-level price makes it more accessible to curious beef lovers and restaurants looking to upgrade their menus.

Best Cooking Methods for American Wagyu Beef

American Wagyu lends itself well to simple hearty preparations:

• Grilling – The high heat of the grill nicely caramelizes the marbled fat. Hardwood or charcoal add extra flavor.

• Pan-searing – Start with a very hot pan. The quick sear locks in the juices. Finish in a hot oven.

• Roasting – Low and slow oven roasting enhances tenderness. Roast until it reaches an internal temperature of 135°F.

• Sous-vide – This precision cooking method cooks the meat gently in a water bath before a quick sear to finish.

Keep seasoning simple to let the flavor of the beef shine. A salty crust from coarse sea salt or a rub adds nice texture. American Wagyu does not require special Japanese cooking methods. Just focus on enhancing its natural richness.

Where to Buy American Wagyu Beef

American Wagyu beef offers an excellent intersection of quality and value. Here are some tips on sourcing it:

• Check premium butcher shops, especially those with in-house aging programs. Many upscale grocers like Whole Foods also carry it.

• Search online mail order steak companies. Make sure it’s clearly advertised as American-raised Wagyu.

• Buy directly from a verified breeder. This gives you full traceability.

• For restaurants, work with a specialty meat distributor that stocks certified American Wagyu.

• Confirm any branding like “Certified American Wagyu” when buying. No regulation oversees the use of “Wagyu” labeling.

Buying American Wagyu from reputable sources ensures you get genuine, high-quality beef worth the premium price. With some smart shopping, you can enjoy this unique eating experience right at home.

American Wagyu Beef – A Worthy Splurge for Beef Lovers

For steak connoisseurs, American Wagyu represents an intriguing middle ground between mainstream beef and super-premium Japanese Wagyu. Its moderate marbling, rich umami flavor, tender texture, and lower price point make American Wagyu accessible for everyday indulgence. While not at the pinnacle of Wagyu quality, it brings an enjoyable and relatively affordable upgrade to any beef-loving table.