Wagyu burgers are everywhere right now — on fast-food menus, in grocery stores, at gastropubs, even popping up on food trucks. But are you curious to know what percentage of Wagyu is required in a Wagyu burger?
Here’s the part almost no one explains:
There is no minimum percentage required to use the word “Wagyu” on a restaurant menu in the United States.
That doesn’t mean Wagyu burgers are bad.
It means the system isn’t built for clarity — yet.
So let’s break down what “Wagyu” actually means, what the USDA defines as Wagyu, and how you can make smarter choices as a consumer.
What “Wagyu” Really Means in the U.S.
In Japan, “Wagyu” is tightly controlled. Every animal’s lineage is documented, verified, and protected.
In the United States, it’s different:
“Wagyu” refers to genetics — not a protected designation.
If the animal has Wagyu lineage, the beef can be marketed as Wagyu.
But here’s the key:
USDA requires at least 46.875% verified Wagyu genetics for beef to be labeled as Wagyu.
That’s almost always a purebred Wagyu crossed with a full-blood Angus or dairy cow — what people commonly call an F1 cross.
But that rule applies to meat labels, not restaurant menus.
Which leads us to…
So How Can Restaurants Call It a “Wagyu Burger”?
Because restaurant menus are not regulated the same way as packaged beef labels.
A restaurant can sell a “Wagyu burger” even if:
- It’s a blend of Wagyu trim + conventional beef
- The Wagyu portion is small
- The blend percentage isn’t disclosed
That’s why Wagyu burgers vary so much from place to place.
Some are exceptional… others simply borrow the name.
The Good News: The Industry Is Pushing for More Transparency
One of the most exciting things happening in American Wagyu is the momentum toward clearer standards.
The American Wagyu Association + USDA launched the “Authentic Wagyu Program” in 2025, which requires:
- Verified genetics
- Traceable lineage
- Clear & honest labeling
This will help consumers finally understand what they’re buying — and it rewards ranchers who are doing things the right way.
So What Should Consumers Look For?
Here’s the Meat Dudes cheat sheet to better understand what percentage of Wagyu is required in a Wagyu Burger:
?? Ask about the genetics
If a place can tell you the percentage? That’s a great sign.
?? Know the USDA threshold: 46.875% Wagyu
Anything labeled “Wagyu” in a store should meet this.
?? Support transparent producers
Ranchers who openly share genetics, lineage, and breed percentages are the ones helping move the industry forward.
?? Remember: blends can be delicious
Some of the best burgers in America are Wagyu blends — rich, beefy, balanced, and affordable.
The Bottom Line
Wagyu burgers can be incredible — rich flavor, high oleic acid, amazing texture — but the term “Wagyu” isn’t standardized yet in restaurants.
The real key is knowing where your meat comes from and supporting producers who believe in transparency, quality, and integrity.
Because at the end of the day…
**Great beef isn’t about a label.
It’s about genetics, ranchers who care, and the story behind the cattle.**
