If you are a foodie, then you know how important a good bit of meat is. A New York strip of steak just does not compare to filet, and high quality beef will change not only the flavor, but your life too.
Once you have tried good quality, flavorful, tasty beef, you are never going to want to go back to the cheaper alternatives. If you are a meat lover, then you have most likely heard of Wagyu beef, and Angus beef.
Both of these types of beef are incredibly delicious, and make for the perfect meal, but what really are the differences between them?
If you enjoy a steakhouse dinner, then you have probably seen Black Angus or Wagyu beef on the menu, so how do you decide which one is worth your money?
Although both are considered highly graded beef, certified of flavor, tenderness and quality, they are not the same thing, and Angus and Wagyu beef are very different. So, which do you choose?
If you are stuck trying to pick the right beef, and you udderly can’t decide, we are here to tell you exactly which is which, and what the differences are between Wagyu and Angus.
Which is better, Wagyu or Angus?
If you need to know which is better, Wagyu or Angus, then we are here to steer you in the right direction. To find out which type of steak will a-moo-se your taste buds, then you will first need to know what exactly Angus beef is and what Wagyu beef is.
Angus beef (Wikipedia) is synonymous with good quality beef, and is often used in restaurants for delicious burgers. Angus beef is derived from a Scottish breed of cattle, that is called Aberdeen Angus.
This type of cattle was bred to be strong, sturdy and robust enough to withstand the harsh, cold, Scottish winters, and therefore have powerful, developed and muscular bodies.
Aberdeen Angus cows are usually medium sized, strong, muscular and look either red or black in color. For the most part, these cows are grass fed growing up, and then move onto grain feed such as corn and wheat as they age.
By feeding them grain, the marbling and flavor of their beef is greatly increased and improved, which is what makes this type of meat very enjoyable and popular.
As time went on, Aberdeen Angus cattle were exported across the world, and to other countries such as Australia, and the United States where their popularity has only grown.
On a similar note, Wagyu beef is becoming increasingly popular as one of the most prestigious, and high quality meats available across the globe.
Wagyu is the term used for Japanese cows, and this type of beef originated in various locations across Japan. Wagyu cows were bred for agricultural purposes, and needed to be stocky, and strong.
There are four different types of cow that are considered wagyu, the Japanese Black, the Japanese Brown, the Japanese Polled and the Japanese Shorthorn.
These cows are bred in and around Japan, where the Wagyu beef that is produced is highly regulated, subjected to quality control and graded.
These Wagyu cows are bred to be genetically unique, in that they have a predisposition to create a marbling of fat inside the muscle tissue, which gives Wagyu beef that distinctive, soft, tender and tasty flavor.
Wagyu beef is highly marbled for an unrivalled flavor, and is much higher in monounsaturated fats than any other beef.
In addition to this, Wagyu is full of a fatty acid called conjugated linoleic acid which has very few negative health effects, making marbled Wagyu beef more healthy and beneficial for human consumption than other meats.
Like Angus beef, Wagyu cows are fed a mixture of fibre and high energy ingredients made from wheat, rice and hay to fatten up the animal, and create that marbled texture in their meat. Feeling a sense of deja-moo? Us too.
As the way the cows are raised seem very similar, you may be wondering what the difference is between Angus beef and Wagyu beef.
What is the difference between Angus and Wagyu?
From looking at the characteristics and production of both Wagyu and Angus beef, you may notice that they are both very similar, and both are considered high quality, superior beef products, known for their marbling and flavor.
The main difference between Angus and Wagyu is where it comes from, and the cows from which it originated.
For instance, Angus beef comes from only one breed of cow, and that is the Aberdeen Angus, whereas Wagyu beef may come from four different breeds of Japanese Wagyu cow.
In addition, you can expect to pay much more for Wagyu beef than you would for Angus beef, as Wagyu is much more regulated and subjected to specific requirements and graded in order to be sold.
Don’t worry though! There are some fantastic places where you can buy Wagyu beef for relatively reasonable prices. The shop we recommend is called CrowdCow, as they source authentic wagyu directly from Japan.
Wagyu is considered a delicacy and is a treasured commodity in Japan, known for its high quality. When it comes to Wagyu, you are able to trace the meat from the fork all the way back to the farm in which the cow was born.
Wagyu is definitely considered a more premium beef product than Angus, and generally has a little more marbling than you can expect of Angus beef.
In addition, it is rich in fatty acids and contents that are better for us, making it one of the healthiest meats humans enjoy today. That being said, Angus beef is also high quality, and very flavorsome due to its marbling.
What is the difference between Wagyu and Black Angus?
Black Angus is another breed of Scottish cow, which is also known for its deep and flavorful marbling. However, it does not have as much fatty marbling in as many patterns as Wagyu beef.
Black Angus is high quality meat, but not as much of a delicacy as Japanese Wagyu.