Short answer: Not all American Wagyu is a cross… but most of it is.
Let’s break it down — including how a few cows from Japan in the 1990s shaped an entire American beef category.
What Does “Cross” Mean in Wagyu?
When people say “American Wagyu,” they’re usually talking about a crossbreed between Japanese Wagyu and American Angus. This cross is known as an F1 (or “percentage wagyu”), and it makes up the vast majority of Wagyu beef in the U.S.
Why the cross? Because it offers the best of both worlds:
- Wagyu’s famous marbling and tenderness
- Angus’s size, growth rate, and beefy flavor
- Easier to finish, easier to raise, and more familiar for American consumers
- It’s not always Angus, new crosses are getting popular but to keep it simple, it’s generally Angus
So… Is All American Wagyu a Cross?
No. There are actually three main types of Wagyu beef raised in the U.S.:
1. F1 Crossbred Wagyu (Most Common)
- 50% Wagyu / 50% Angus (or another breed)
- Excellent marbling and flavor — more accessible price
- Often labeled “American Wagyu” in restaurants or butcher shops
2. Purebred Wagyu
- At least 93.75% Wagyu genetics
- Result of repeated crossbreeding back to Wagyu after the initial Angus cross
- Still technically contains a small amount of non-Wagyu ancestry
- Registered with the American Wagyu Association
3. Fullblood Wagyu
- 100% Japanese Wagyu genetics
- DNA-verified with no crossbreeding in lineage
- Traceable back to original Japanese herdbooks by American Wagyu Association
- The closest thing to Japanese Wagyu you can get outside Japan
A Quick History: Where Did American Wagyu Come From?
Between 1993 and 1997, only about 200 fullblood Wagyu cattle were legally exported from Japan to the U.S.
- This included breeds like Japanese Black (Kuroge Washu) and Japanese Red (Akaushi)
- After 1997, Japan banned the export of Wagyu cattle and genetics, declaring them a national treasure
Every Fullblood Wagyu animal in the U.S. today can trace its lineage back to that small group of cattle. That’s why traceability and DNA registration matter so much in the American Wagyu world — the genetic pool is limited, and it’s been carefully protected ever since.
Why Crossbred Wagyu Dominates the U.S. Market
- Fullblood Wagyu are expensive and take longer to raise
- Crossbred Wagyu (especially F1) grow faster and finish better on U.S. feed systems
- They deliver a marbled, flavorful product that appeals to American steak lovers
- Many major producers (like Snake River Farms) focus on crossbred Wagyu for consistency, scale, and consumer access
What to Look For
If you want to know what kind of Wagyu you’re buying:
- Look for terms like Fullblood, Purebred, or F1 Cross
- Check for registration with the American Wagyu Association
- Ask your butcher or rancher — the honest ones will tell you
Final Thoughts from The Meat Dudes
So — is all American Wagyu a cross?
No. But the vast majority is.
And that’s okay. Crossbred Wagyu has helped bring ultra-premium beef into more homes, BBQs, and restaurants across the country. But if you’re looking for the purest genetics, traceability, and Japanese heritage, seek out Fullblood — and ask about the cattle’s origins.
The Meat Dudes
Know your cut. Know your cow. Eat better meat.
