American vs “Japanese” Wagyu

Many sites, grocery stores and restaurants offer beef labeled “Wagyu”. Today we will look at the different types of “Wagyu” offered.

First of all, Wagyu is a breed of cattle, like Angus is a breed. But not all Wagyu is alike. The vast majority of Wagyu beef offered is “American” (sometimes Australian) Wagyu. This Wagyu is typically a crossbreed of a Wagyu father and and an Angus mother. The Angus breed grows to a larger size in a much quicker timeframe. The Angus genetics in American Wagyu allows ranchers to produce heavier cattle (more beef) in about half the time as a “Japanese” Wagyu.

“Japanese” Wagyu (like found at Georgia Mountain Wagyu) is 100% DNA Wagyu, just like the famed Kobe beef. Our Wagyu is born and raised right here in the North Georgia Mountains, so “Japanese” is used to define pure Wagyu genetics like the original Kobe ancestors.

So what is the difference? With American Wagyu, you get enhanced marbling, taste and health benefits over Angus. No doubt it is a better piece of beef than Angus. Since it grows to a larger size, quicker, it can be offered at a lower price point than Japanese Wagyu. The downside is since you only get half the genetics from the Wagyu side, you get half the marbling, taste, and health benefits of Japanese Wagyu.

American Wagyu, while tender, offers some “chewiness” that many steak lovers want. Japanese Wagyu has a more buttery texture and much richer umami (savory) taste. For those who prefer more “chew”, we recommend our top sirloin or Picanha steaks, cuts which in all beef offer more texture than ribeyes, filet, or NY strip steaks.

Here is an example of Georgia Mountain Wagyu’s beef!

At Georgia Mountain Wagyu all our Wagyu is born and raised right here in Suches, Georgia. We run our small herd on abundant pastureland, with available shade, and watered by mountain fed springs. This creates a peaceful, stress free environment conducive to producing the highest quality beef. As a small operation, we bring 3 cattle to market each year all aged at least 36 months to develop the exceptional marbling our beef is known for (typically grocery store Angus are aged 18 months). Our beef typically sells out quickly and many customers prefer to order their cuts before the beef is processed. Call us today to secure yours and experience the exceptional experience of our beef!