Australian vs American Wagyu 🥩 - What's the difference?

It's not about the cut, it's about where the meat came from

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August 5, 2022 11:03am EDT

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Australian vs. American Wagyu

We've broke down the difference between Australian and Japanese wagyu in a previous email, but now we're back to test the American meat...

Australian vs. American Wagyu - what's the difference?

As supply chain networks became more efficient, our food became more diverse. The conversation then became more about the origin of the steak rather than the cut of the meat. With that in mind, which Wagyu should you choose?

Australian Wagyu

Australia has the biggest Wagyu herd outside Japan and it all started back in 1988 when farmers brought in Wagyu genetics to crossbreed with their own cattle.

They have become one of the best in Wagyu and it's all because of their attention to detail, and many farmers praise the great rainfall, springs, and grass provided by Australia. All of these factors will affect the taste, texture, and quality of the meat.

The beef from these cattle is leaner than its Japanese counterparts but still is considered extremely flavorful due to its marbling. Australian Wagyu beef is characterized by a mild flavor and tender texture. The high marbling of the beef make it look very appealing, but the leaner texture makes it a great choice for grilled meat.

Try Our Australian Wagyu

American Wagyu

The Wagyu cow was brought to the US market in the middle of the 70s, where it all started with just four bulls that survived the trip over. But by the end of the 90s, Japan decided to name their cattle a national treasure and put a ban on their export and the US only imported about 200 cattle in total.

Fast forward to today, there are now about 30,000 crossbred Wagyu and 5,000 full-blood Wagyu in the US. Full-blood means that there was no cross-breeding and that the cattle can be traced back to its Japanese origins through DNA testing.

The crossbred Wagyu are those cows that have at least 50% Wagyu blood in them, which is the most common domestically and is usually a mix of Wagyu and the most common US breed, the Angus. The result is a perfect blend of famous Wagyu buttery marbling and the robust beef flavor that American beef is known for.