All You Need To Know About American Wagyu vs Regular Beef
Whether you’re a bonafide foodie or someone who occasionally appreciates a good piece of meat, you’ve undoubtedly heard of American Wagyu beef. But what is it that makes American Wagyu steaks, roasts, ribs, and burgers stand out from other types of beef like USDA Prime or Choice? Continue reading to find out why the fat content of American Wagyu beef makes all the difference in flavor, nutrition, and price.
What Makes American Wagyu Beef So Good?
We’ve all experienced the letdown of amped-up expectations that don’t live up to the hype. But few things are more satisfying than something you’ve looked forward to exceeding your hopes. That’s what you can expect from the tender, savory flavor that comes from American Wagyu steak marbling.
We’re not suggesting a well-cooked steak you got from the local grocery store or butcher can’t be satisfying. What we’re saying is there's no real comparison when it comes to American Wagyu beef vs regular beef.
Whether you’re a person who appreciates the finer things in life or someone looking to splurge for an occasion, you’ll never look at beef the same again once you’ve experienced the flavor and fat content of American Wagyu beef.
American Wagyu Steak Marbling Makes All the Difference
When comparing American Wagyu beef vs regular beef, the most noticeable difference is the fat content of American Wagyu beef. Why does the amount of fat matter? Because fat is flavor. Think of each fleck on a piece of beef as a flavor delivery system. The more intramuscular fat a cut has, the more melt-in-your-mouth tender and savory it is.
Different grading systems measure marbling. In America, the three highest quality types of beef are graded as Select, Choice, or Prime. American Wagyu Steak marbling utilizes the Japanese Wagyu scoring system that grades beef from 1 to 12 BMS. To put this in context, Prime steaks roughly grade around four on the BMS scale. American Wagyu beef scores significantly higher than Prime when responsibly-raised.
Why Does American Wagyu Have More Marbling?
Cattle breed and diet are two factors that have a significant impact on the fat content of American Wagyu beef. Cattle raisers that prioritize quality and responsible practices cross breed full-blood Japanese cattle with the finest American cows like Jersey and Angus cattle. The American and Japanese cows are known for marbling well when fed a proper diet.
What American Wagyu cattle are fed also makes a big difference in marbling. Factory farm Angus beef is often the product of manufactured grass pellets. This deprives the cow of the nutrients found in the natural grasses of pastures. American Wagyu steak marbling comes from a selective diet of native grasses, grains, and legumes. Grass-fed beef typically lacks the marbling that grain-fed cows provide when fed grains during the fattening process.
The Health Benefits of American Wagyu Beef
You may be thinking that the same fat content of American Wagyu beef that makes it such a delicacy also means it can’t be part of a healthy diet. However, when comparing American Wagyu beef vs regular beef, Wagyu is healthier. The ample amounts of monounsaturated fatty acids in American Wagyu are more nutritious than the saturated fats of traditional beef.
When comparing American Wagyu beef vs regular beef, there is also a noteworthy difference in cholesterol. American Wagyu contains much higher HDL cholesterol levels, which is considered the “good” cholesterol. The genetics provided by Japanese beef also give American Wagyu a higher amount of Omega-E and Omega-6 fatty acids. These fatty acids have been shown to improve heart health, decrease liver fat, and support mental health and brain development.
Why Is American Wagyu Beef Expensive?
The simple answer to this question is “because it’s worth it.” The care and feed required to achieve the fat content of American Wagyu beef translate into higher production costs. Also, because American Wagyu steak marbling ultimately leads to higher-quality and more delicious tenderloins, ribeyes,and NY strips, you’re paying a premium for a premium dining experience.
Although American wagyu beef is expensive, it’s a fraction of the cost of Japanese Wagyu. Black Angus cattle, commonly considered the gold standard for American and Australian Wagyu steaks, cost around $3,000. Japanese cows go for up to $30,000 per cow. Those prices, along with shipping and packaging costs and scarcity of pureblood cows, result in Japanese Wagyu beef costing more than $200 per pound.
Experience the Benefits of American Wagyu Beef From the Comfort of Home
Thanks to the Good Silver Steak Co., you can indulge in the most delicious, delightful beef without getting dressed up and overpaying at a restaurant. We offer a wide selection of American Wagyu steaks, roasts, briskets, ground beef, and burger patties perfect for a special occasion or weeknight dinner.
If you’re the type of person who enjoys hosting backyard barbecues or dinner parties, our bulk beef packs are for you. Ranging from 55 to 440 pounds, American Wagyu bulk packs are ideal for feeding a crowd or making sure you always have what you want when you want it.
If you’re new to the benefits of American Wagyu beef, we also offer sampler packs, so you can experience firsthand the difference our cattle have on your favorite cuts. Or you can try one of our lesser-known but equally delicious zabuton, picanha, and teres major cuts to broaden your beef horizons. Reach out to Good Silver today to experience the in-home steakhouse experience that only our American Wagyu beef delivers.