Let’s get one thing straight: not all “Wagyu” is created equal. For years, you’ve seen the word Wagyu thrown around on menus, butcher labels, and burger joints like it’s some kind of seasoning. But the truth? A lot of what’s labeled Wagyu in the U.S. isn’t even close to the real deal — and the American Wagyu Association just did something about it, they created an Authentic Wagyu Label.
Introducing the Authentic Wagyu® Certification Program — a brand-new USDA-approved label designed to help ranchers prove their cattle’s genetics, and help buyers know exactly what they’re getting.
We had the chance to sit down (on the Meat Dudes Podcast) with Ginette Gottswiller and Jerry Cassady from the American Wagyu Association to dig into what this label means, how it works, and why it’s a big damn deal for anyone who cares about high-quality beef.
What Is the Authentic Wagyu Label?
The Authentic Wagyu® label is a certification backed by the USDA Process Verified Program (PVP). That means it’s not just a cool sticker — it’s a certified claim that goes through real oversight and documentation.
Here’s what it guarantees:
- Verified Japanese Wagyu genetics — every animal must be DNA-tested to confirm parentage from registered Wagyu lineage
- Official American Wagyu Association registration — no knockoffs, no mystery cattle
- Full traceability from ranch to table — producers must keep detailed records and meet USDA audit standards
- Transparency for consumers — finally, you’ll be able to tell if your beef is truly Wagyu, not just “Wagyu-ish”
In short, this label separates the steak from the sizzle.
Why It Matters
1. The Market’s Confused
You’ve probably seen “Wagyu” slapped on everything from hot dogs to jerky to $20 burgers at chain restaurants. Spoiler: most of that isn’t Wagyu — it’s Angus beef with a little Wagyu ancestry, or worse, just a marketing gimmick.
This label ends the confusion. If it’s Authentic Wagyu®, it’s the real thing — certified, traceable, and legit.
2. It Protects the Industry
For ranchers doing it right — the ones raising Fullblood and Purebred Wagyu with care, attention to genetics, and proper feeding — this label gives them a way to stand out in a crowded marketplace filled with impostors.
As Jerry Cassady told us on the pod:
“This is about protecting the integrity of the breed and rewarding producers who are doing it the right way.”
3. It Educates the Consumer
People are getting smarter about their beef. They want to know:
- Where did it come from?
- What breed is it really?
- Was it raised with care, not just mass-produced?
This label answers all of that — with USDA oversight to back it up.
How to Spot It
Look for the Authentic Wagyu® label on packaging or menus. If a producer or butcher is certified, they’ll likely be shouting it from the rooftops — and for good reason.
This is more than branding. It’s proof of genetics, process, and quality. Just like a USDA Prime stamp means something, this label is about to become the gold standard in the Wagyu world.
Final Thoughts from The Meat Dudes
We’re stoked to see this kind of standard finally hit the U.S. market. American Wagyu producers are making some of the best beef in the world right now — but they’ve been stuck in a gray zone with labeling and identity for too long.
The Authentic Wagyu® program gives producers a badge of honor and gives you, the eater, the confidence that what’s on your plate is the real deal.
So next time you’re shopping, grilling, or ordering at a steakhouse, ask the question:
“Is it certified Authentic Wagyu?”
If the answer’s yes — dig in. You’re about to taste something special.
Listen to the Full Interview
We break it all down with Ginette Gottswiller and Jerry Cassady on the Meat Dudes Podcast — tune in to hear how the program was built, why it matters, and where Wagyu is headed next.
Stay curious. Stay hungry. Stay Wagyu smart.
— The Meat Dudes
