USDA PRIME Wagyu and Angus

Only U.S.D.A. Prime Wagyu & Angus 

• Naturally raised
• No steroids
• No growth hormones

Wagyu beef is taken from a Japanese cattle breed, and the genetic strain of this cattle can be traced back thousands of years. It is the clear champion of beef. On the other hand, the Angus beef is taken from Aberdeen Angus, a breed of cattle from Scotland.

When you put the two types of beef against each other, you will see a significant differences between them. The main difference between Wagyu and Angus beef is the outstanding Wagyu marbling, texture and flavor. They are both tender and have a delicious flavor, but Wagyu is a step better than Angus beef.

If you’re looking at the key differences between the two beefs, the marbling is very important. Marbling is the white fat that runs through the inside of each cut of Wagyu and Angus beef. When you cook beef, these intramuscular fats will melt and bring out better flavors in the steak. Marbling also makes meat moist and tender. So, when choosing beef, you need to consider marbling.

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