Wagyu and Black Angus are both premium beef breeds with significant differences. Wagyu has a much higher fat content, with up to 65% intramuscular marbling, creating a buttery texture. It originates from Japan and became popular in the U.S. in the 1970s. Black Angus, known for being leaner, contains 15-20% fat. This breed comes from Scotland and is found globally. While both are considered luxury beef, Wagyu generally commands a higher price due to its unique qualities.
Wagyu is a totally different eating experience from all other types of beef. It's hard to compare apples and oranges.
The biggest difference that you can see with a naked eye when looking at Wagyu versus Black Angus beef is the intramuscular marbling of fat.
Wagyu cattle come from Japan and they were introduced to the United States in the 1970s. Their popularity has continued to grow since then.
Black Angus beef is leaner, with 15-20% fat versus the 30-65% and beyond in Wagyu.
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