The Best of the Best: Wagyu & Angus Beef
Japanese Wagyu and Black Angus are often held up as the cream of the crop (so to speak) of beef.
At Texas Beefhouse, we raise both Wagyu and Angus cattle, so we think both are worthwhile and delicious.
But which one is better?
It’s not the easiest question to answer, but as breeders, ranchers, and folks who love a good steak, we think we’re more than qualified to weigh in.
Wagyu vs. Angus: Their Origins
Needless to say, the first difference between these two is their origin.
Wagyu is famously a Japanese breed that originated sometime in the 17th century (“wagyu” is literally Japanese for “cow”).
In Japan, beef is very serious business. Japanese Wagyu ancestry is extensively documented. Wagyu beef is graded according to exacting standards, and Japanese Wagyu herds (and their DNA) are extensively protected.
The origins of Angus are significantly less clear, but we do know that Angus comes from Northeastern Scotland.
Both breeds have since migrated to other nations, with Wagyu herds in the United States and Australia. There are Angus herds throughout most of the Western world.
Wagyu vs. Angus: Marbling
The fat content of beef is vitally important, and aside from its origins, it is perhaps the biggest difference between Wagyu and Angus beef.
Wagyu is famous for its marbling. The highest grades of Wagyu can look like red marble. This makes it more tender–all while giving it a unique, almost nutty taste.
Angus marbling tends to be the most intense near the edges of the muscle tissue, while Wagyu is evenly marbled throughout.
Looking at marbling alone, it’s easy to say that Wagyu is the better breed. But we’re not just looking at marbling.
Wagyu vs. Angus: Flavor & Texture
Texture and flavor are, of course, a matter of preference, and every beef enthusiast will have one.
When comparing Wagyu and Angus beef, it’s difficult to say which one is better because of that simple fact.
Because of its intense marbling, almost the highest-grade Wagyu cuts are going to melt in your mouth. For some folks, that’s what they want from a steak.
While Angus isn’t quite that marbled, a good cut is still incredibly tender. For a lot of people, it’s the perfect mouthfeel that they want from beef.
Where Angus really shines is its flavor: to a lot of Americans their idea of what “beef” tastes like is Angus Beef.
Angus has an intense beef flavor that people know and love.
So which is better? It’s really a matter of taste. If you want a tender and velvety mouthfeel, then go with Wagyu. If you want an intense beef flavor, go with Angus.
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