Since Wagyu was introduced in the United States in 1976, it has only risen in popularity with Americans who covet prime beef.
The Establishment of the American Wagyu Association in 1990
The American Wagyu Association was established in 1990 to serve as a resource for Wagyu ranchers, to categorize American Wagyu based on genetics, and to create a standard grading system that would protect the public from purchasing products that only claim to be Wagyu.
Today, all American Wagyu is placed in one of four categories:
- 100% full-blood Wagyu
- 93.76% purebred Wagyu
- 75% crossbred Wagyu
- 50% crossbred Wagyu
The Ban on Wagyu Cattle Exportation from Japan in 1997
Japan designated the Wagyu breed a national treasure in 1997. This designation banned the export of Wagyu cattle and contributed to the rarity—and exorbitant expense—of 100% full-blood Wagyu in the United States.
And while 100% full blood increases the prevalence of the desirable qualities of Wagyu, less pure cattle can still render premium beef. Even the American Wagyu Association allows beef with only 46.9% or more Wagyu genetics to be marketed as Wagyu at retail. So consumers should be educated to select the highest quality.
What to Look for When Buying American Wagyu
Without access to a lab, how might a consumer determine which cuts of beef labeled Wagyu will result in the best flavor and mouthfeel? Look for evenly distributed marbling, deep red flesh, and yellowish fat with high gloss.
Evenly Distributed Marbling
Marbling, which appears as white to yellow flecks and streaks in red meat, gives Wagyu its buttery texture and rich flavor.
While Angus and other breeds of beef cattle typically have the same amount of fat as Wagyu, the fat of an Angus steak is concentrated in the fat cap on the outside of the muscle. Wagyu cattle, on the other hand, have been bred to achieve a high percentage of intramuscular fat. As the fat renders in cooking, it tenderizes and flavors the flesh throughout the steak, making Wagyu one of the most sought-after delicacies in the world.
When examining Wagyu beef for purchase, look for evenly distributed marbling with little to no fat cap. Avoid cuts that exhibit areas of flesh, the pink to red muscle tissue, without flecks or streaks of fat.
Deep Red Flesh
At first glance, Wagyu beef appears to be uniformly pink in color because the fat is so evenly distributed throughout the flesh. On closer inspection, however, the flesh of premium Wagyu is deep red.
For the most intense flavor and satisfying texture, select cuts of Wagyu that have a deep red hue.
Yellow Fat with High Gloss
If you are of a certain age, you may remember that Bo Pilgrim “won’t sell a fat, yellow chicken.” It’s a good thing Bo Pilgrim doesn’t sell Wagyu beef!
The evenly dispersed fat, otherwise known as marbling, in grass-fed Wagyu is different in color and quality from the fat in other types of beef.
Due to its high levels of oleic acid, a healthy fat that reduces the level of “bad” cholesterol in the blood, Wagyu fat should be light yellow in color. It also contains heart-healthy omega-3, 6, and 9 fatty acids, making it a better choice than beef with high concentrations of saturated fats.
One way to know you are getting the highest-quality Wagyu available is to examine the color and shine of the marbling. Choose cuts with yellowish, glossy marbling for the richest flavor and tenderness that set Wagyu apart from other types of beef.
Look No Further Than Texas Beefhouse
When looking for the best American Wagyu available, look no further than Texas Beefhouse. See the difference superior genetics and an all-natural diet have on the flavor and texture of Wagyu beef from Texas Beefhouse.