Wagyu beef is having its moment—and American Wagyu Beef is leading the charge. While Japan’s A5 Wagyu is known for its luxurious marbling, producers in the U.S. are crafting something uniquely their own by blending Japanese Wagyu genetics with a variety of breeds—often Angus, but not exclusively. The result? Rich marbling, bold flavor, and cuts that can stand up to fire, smoke, and serious steak night expectations. Here are 17 things you need to know about the delicious rise of American Wagyu.
1. American Wagyu is generally a Crossbreed
Unlike Japanese Wagyu, which is (obviously) 100% wagyu genetics, most American Wagyu is a cross between Japanese Wagyu and American Angus cattle. This creates a balance of rich marbling and bold, beefy flavor.
2. Not All American Wagyu is the Same
Some farms breed Full Blood Wagyu (100% Wagyu genetics), Purebred (93.75% – 99%), while others raise F1 Wagyu (50% Wagyu, 50% Angus) or F2/F3 crosses (higher Wagyu percentages but not Full Blood).
3. American Wagyu is More Accessible
Since Japanese Wagyu imports are limited, American Wagyu is much easier to find and costs less per pound while still offering a rich, tender eating experience.
4. It Has More Beefy Flavor Than Japanese Wagyu
While Japanese A5 Wagyu is extremely buttery and delicate, American Wagyu has more of a traditional steak flavor due to its Angus/Crossbreed influence.
5. Marbling is Still a Huge Factor
Although not as extreme as Japanese A5 Wagyu, American Wagyu still has far superior marbling compared to USDA Prime beef, resulting in a juicier, more tender steak.
6. No A5 Grading in the U.S.
The Japanese grading system (A5, A4, etc.) isn’t used in America. Instead, American Wagyu is graded using the USDA scale (Prime, Choice, Select) or special Wagyu-specific grading like BMS (Beef Marbling Score).
7. American Wagyu Can Be Grain-Finished or Grass-Finished
While most American Wagyu is grain-finished to enhance marbling, some farms raise 100% grass-fed Wagyu for a leaner, earthier-tasting beef.
8. American Wagyu is Great for High-Heat Cooking
Unlike Japanese A5 Wagyu, which is best seared lightly, American Wagyu can handle grilling, reverse-searing, and even smoking due to its slightly firmer structure.
9. It’s Produced in Multiple States
The biggest American Wagyu producers are located in Texas, Nebraska, Idaho, Washington, and Oregon, with Bar R Wagyu, Pure Country Klingeman Farms, Pacific Rogue Wagyu, Snake River Farms, Lone Mountain Wagyu, and Mishima Reserve among the most well-known brands.
10. It’s a Favorite of Chefs
Many high-end steakhouses and restaurants now feature American Wagyu because it offers premium tenderness and marbling without the high cost of Japanese Wagyu.
11. American Wagyu Burgers Are Next-Level
Because of its high marbling and fat content, American Wagyu makes some of the juiciest, most flavorful burgers you’ll ever eat. (Check out the Lady Jaye Smoked Wagyu Cheeseburger every Thursday.)
12. You Can Get American Wagyu Brisket & Ribs
Unlike Japanese Wagyu (where certain cuts are too fatty to be smoked), American Wagyu brisket, short ribs, and chuck steaks are ideal for barbecue and slow cooking.
13. American Wagyu Farms Focus on Ethical Practices
Many Wagyu farmers in the U.S. emphasize humane treatment, sustainable feeding, and low-stress environments to produce better-quality beef.
14. It Costs More Than USDA Prime, But Less Than A5 Wagyu
American Wagyu typically costs 2-3 times more than standard Prime beef but is significantly cheaper than Japanese A5 Wagyu, making it a great premium option for steak lovers.
15. American Wagyu is a Game-Changer for Butcher Shops
Because of its increased tenderness, even cuts that are normally turned into ground beef (like chuck or sirloin) can be sold as steaks when it comes from Wagyu genetics.
16. It’s High in Monounsaturated Fat
Just like Japanese Wagyu, American Wagyu contains more heart-healthy monounsaturated fat than regular beef, making it a better alternative to traditional steak.
17. It’s the Future of Premium Beef in the U.S.
As more people discover American Wagyu’s balance of flavor, tenderness, and affordability, it’s becoming a mainstay in both restaurants and home kitchens.
Bottom Line: American Wagyu is the best of both worlds—it combines the luxurious marbling of Japanese Wagyu with the bold, beefy taste of American Angus, making it a game-changer for steak lovers.
