Wagyu translates to “Japanese Cow,” so yes, Wagyu is from Japan—but what is American Wagyu?
American Wagyu Beef is Wagyu beef that is raised in the United States, but its roots still trace back to Japan. Since all Wagyu genetics originate from Japan, the American Wagyu Beef industry was built from a limited number of Wagyu cattle that were first imported in the 1970s and 1990s before Japan placed a ban on live cattle exports. Over time, American ranchers have carefully bred Wagyu cattle—often crossing them with high-quality Angus—to create a unique blend of extreme marbling and bold, beefy flavor that has taken the U.S. steak world by storm. But how does it compare to Japanese Wagyu? And what makes it so special? Let’s break it down.
The Origins of American Wagyu
In the 1970s, the first Wagyu cattle were brought to the United States from Japan. However, it wasn’t until the 1990s that Dr. Jerry Reeves and a handful of other ranchers successfully imported a larger genetic pool of Wagyu cattle before Japan restricted exports entirely.
Since then, American ranchers have selectively bred Wagyu, leading to three main categories:
- Full Blood Wagyu – 100% Wagyu genetics, directly traceable back to Japan.
- Pure Bred Wagyu – 93.75% Wagyu genetics
- Crossbred Wagyu (F1 – 50/50, F2 – 75/25, F3 – 87.5/12.5) – A mix of Wagyu and another breed, most commonly Angus, to create a balance between intense marbling and a robust, beefier flavor.
Today, American Wagyu is one of the fastest-growing segments in the beef industry, prized for its premium taste, tenderness, and marbling.
What Makes American Wagyu Different from Japanese Wagyu?
1. Genetics
- Japanese Wagyu is bred exclusively from 100% Japanese bloodlines, carefully controlled by the Japanese government.
- American Wagyu often comes from crossbreeding Wagyu with Angus or other beef cattle to develop a beefier, slightly firmer texture while maintaining high levels of marbling.
2. Marbling
- Japanese Wagyu (A5 grade) is known for insane levels of intramuscular fat, creating a buttery-soft texture that melts in your mouth.
- American Wagyu still has superior marbling compared to standard U.S. beef, but it tends to have a more balanced meat-to-fat ratio, making it easier to grill, sear, and enjoy in larger portions.
3. Flavor & Texture
- Japanese Wagyu is delicate, silky, and intensely rich, often enjoyed in small bites.
- American Wagyu retains a bold beef flavor with extra juiciness, making it ideal for steaks, burgers, and barbecue.
4. Farming Practices & Feeding
- Japanese Wagyu cattle are often raised in small herds with strict feeding regimens, including rice straw, barley, and even beer mash.
- American Wagyu cattle are typically grain-fed, grass-fed, or a combination of both, resulting in a slightly different fat composition but still delivering ultra-tender meat.
The Different Grades of American Wagyu
Unlike Japan’s A5 grading system, American Wagyu follows different grading scales:
- USDA Prime – The highest grade in the U.S., but many American Wagyu cuts exceed Prime marbling levels.
- BMS (Beef Marbling Score) – American Wagyu producers often use this Japanese-style grading system, which ranges from 1-12 (higher = more marbling).
- Full Blood vs. Crossbred – Full Blood American Wagyu (100% Wagyu genetics), Pure Bred American Wagyu (93.75%) often scores higher than F1 Cross (50/50 Wagyu-Angus) or F2/F3 crosses.
Regardless of grading, American Wagyu consistently delivers a superior eating experience over standard beef.
How to Cook American Wagyu
Since American Wagyu has a balance of intense marbling and beefy texture, it can be cooked similar to USDA Prime steak but with a few key differences:
Best Cooking Methods:
- Reverse Sear – Slowly bring the steak to temperature before searing for a perfect crust.
- Grilling – Unlike A5 Wagyu, American Wagyu can handle higher heat grilling for a delicious char.
- Cast Iron Sear – A quick sear on a hot pan with minimal seasoning lets the natural flavor shine.
- Smoking – American Wagyu brisket is one of the best meats for low-and-slow smoking due to its high fat content.
Pro Tips:
- Don’t over-season—salt and pepper are enough to enhance the natural flavor.
- Cook to medium-rare (125-130°F) to keep the fat from rendering out completely.
- Let it rest for at least 10 minutes to allow the juices to redistribute.
Why American Wagyu is a Game-Changer
More Affordable than Japanese Wagyu – While still a premium product, American Wagyu is significantly cheaper than A5 Wagyu, making it more accessible for home cooks and steakhouses.
Perfect for Wagyu Burgers & BBQ – The extra fat content in American Wagyu makes some of the juiciest burgers and richest BBQ cuts you’ll ever taste.
Sustainable & Growing – More U.S. farms are raising Wagyu cattle, increasing availability and supporting sustainable beef production.
Versatile Cooking Options – Unlike Japanese Wagyu, which is best in thin slices or small portions, American Wagyu can be cooked like traditional beef while maintaining incredible tenderness.
Final Thoughts: Is American Wagyu Worth It?
Absolutely! American Wagyu combines the best qualities of Japanese Wagyu and American beef, offering a balance of insane marbling, bold flavor, and versatility. Whether you’re grilling steaks, making burgers, or smoking brisket, American Wagyu delivers a premium experience without the extreme cost of A5 Wagyu.
