When it comes to beef, Wagyu is widely considered to be a superior option to Angus, particularly in terms of hype and unique characteristics.
Why Wagyu Beef Stands Out
Wagyu, originally a Japanese cattle breed, is highly sought after in the USA, even more so than Angus. Its unparalleled reputation stems from its exceptional marbling, which refers to the intricate intramuscular fat that gives the beef a tender, juicy, and rich flavor. This distinctive quality is why Wagyu beef is considered a delicacy.
Distinct Wagyu Sub-Breeds
The term "Wagyu" encompasses several specific sub-breeds, each contributing to the breed's renowned characteristics. These include:
- Japanese Black: The most common Wagyu sub-breed, highly prized for its intense marbling.
- Japanese Brown: Also known as Akaushi, this sub-breed often offers a slightly leaner profile with excellent marbling.
- Japanese Shorthorn: Recognized for its balanced meat-to-fat ratio and rich, savory flavor.
- Japanese Polled: A rarer sub-breed, known for producing lean yet flavorful meat.
