Wagyu beef comes from a type of ancient Japanese cattle that was once favored for its strength and endurance in agricultural applications. Now prized as one of the most tender, tasty, and coveted ...

As its popularity rises, it's essential to understand that not all wagyu is the same. What's the difference between American and Japanese wagyu beef?

This over half-century old ranch in Washington state considers itself “not just pioneers of American Wagyu,” but ...

American wagyu may not be the same thing as Japanese wagyu. But even in Japan, there’s a huge variety of flavors, textures and qualities across the high-end beef market, influenced by variables ...

American wagyu is not 100% Japanese wagyu. America’s version has less marbling and fat. While American wagyu costs less, it is still considered superior meat.

Keep in mind that 100% wagyu imported from Japan costs a lot more than American wagyu. Japanese wagyu at Wyoming Meats, for example, sells for $145 per pound, compared to $60 per pound for ...

Top-grade U.S. Wagyu averages $50-$55 a pound wholesale -- half the price of Japanese Wagyu. A Wagyu steak costs $99.95 at Pappas Bros. Steakhouse, $95 at Vallone's.

Are there common misconceptions about Japanese Wagyu vs. American Wagyu you’d like to dispel? “The biggest misconception about Japanese vs. American Wagyu is the differences in flavor profiles.

Most American Wagyu are products of crossbreeding Japanese cattle and American Angus and Holstein cows. The first four Wagyu bulls were imported to the U.S. in 1975 to produce halfbreed cattle to ...

The A5 refers to Japan's Wagyu grading scale, with A5 sitting at the top for optimal texture, vibrant color, and abundant intramuscular fat. As such, Destination Wagyu's Japanese Wagyu will have ...

Wagyu is Japanese for “Japanese beef.” Designated by Japan to be a living national treasure, this expensive red meat is unrivaled for its even marbling, tenderness, and buttery taste.