Wagyu beef is one of the most luxurious meats on the market—but it’s also one of the most misunderstood. From what Wagyu actually is, to how it’s raised and how healthy it is, there’s a lot of misinformation floating around. Let’s clear the air and bust some Wagyu beef myths.
Myth #1: Wagyu beef always comes from Japan
Wagyu genetics originated in Japan, but not all Wagyu is raised there. In fact, countries like the U.S., Australia, and the U.K. raise high-quality Wagyu beef using Japanese bloodlines. American and Australian producers have imported full-blood Japanese Wagyu cattle and established serious breeding programs. So while the genes are Japanese, the beef can come from all over the world.
Myth #2: Wagyu and Kobe are the same thing
“Kobe beef” is often thrown around casually, but it’s a specific brand of Wagyu. True Kobe beef must come from the Hyogo prefecture of Japan and meet strict criteria—including breed, marbling score, and processing location. All Kobe is Wagyu, but not all Wagyu is Kobe.
Myth #3: Wagyu is just expensive steak with more fat
It’s not just about the fat—it’s about the kind of fat. Wagyu features intense intramuscular marbling that gives it a buttery texture and rich, beefy flavor. This marbling also melts at a lower temperature, creating a unique mouthfeel that sets Wagyu apart from other beef.
Myth #4: Wagyu is bad for your health because it’s fatty
Here’s the twist: Wagyu actually contains a higher percentage of monounsaturated fats and oleic acid—the same heart-healthy fat found in olive oil. When consumed in moderation, it can be part of a balanced diet.
Myth #5: You can’t get real Wagyu in the U.S.
You absolutely can. While imports from Japan exist, many American farms raise full-blood or high-percentage crossbred Wagyu using authentic Japanese genetics. It’s real Wagyu, raised with intention and care, right here in the States.
Myth #6: American Wagyu isn’t real Wagyu
This is the most frustrating of the wagyu beef myths just won’t die. American Wagyu is very real—it simply refers to Wagyu raised in the U.S., often as F1 crosses (50% Wagyu, 50% Angus), Purebred (93%+), or Fullblood (100% Japanese genetics). All are legitimate expressions of the Wagyu breed, each with different eating experiences.
Final Thoughts
Understanding Wagyu takes more than a flashy steak photo. If you’re curious, ask questions, learn the labels, check out the American Wagyu Association and know your butcher. Whether it’s Fullblood from Japan or a well-raised American F1, Wagyu is about quality, care, and flavor—not just marketing.
