Wagyu vs Angus – Comparing the Flavor Profiles & Qualities

The debate between Wagyu and Angus is a heated one. Both are high-quality beef breeds, with Wagyu originating in Japan and Angus from Scotland. With such different geographic backgrounds, there are distinct differences in taste, texture, marbling, and overall quality. Many chefs prefer either one for specific dishes, while others debate which is the better choice for various dishes.

In this article, we’ll explore the differences between Wagyu vs Angus to help you decide which is the better option for your next meal. We’ll look at the flavor profiles, the marbling of each breed, and how they compare to other popular beef breeds on the market. After reading this article, you can decide which beef breed is best suited for your cooking needs.

What Is The Main Difference Between Wagyu vs Angus?

  Angus Beef Wagyu Beef
Origin Angus beef is a type of beef that comes from Aberdeen Angus, which is a type of cattle from Scotland. It has a good amount of fat marbling and a beefy taste. It is very popular in the US and can come in Black Angus or Red Angus varieties. Japanese Wagyu beef comes from a type of cattle in Japan. This cattle breed is larger and stronger than other types of American cattle. It has more fat marbling throughout the muscle, which makes the steak very tender, juicy, and rich in flavor.
Size Smaller Larger
Flavor Profile Angus beef is leaner in comparison to Wagyu but still produces a very flavorful cut of meat. The marbling is less extensive and evenly distributed throughout the muscle tissue, resulting in a more robust flavor profile. Wagyu beef is known for its incredibly buttery texture and rich flavor due to its high intramuscular fat marbling.
Nutritional Profile Angus beef is lower in saturated fat than Wagyu but still contains monounsaturated fats, which can provide the same health benefits without increasing cholesterol levels. Its sodium content is slightly higher than Wagyu’s but remains low enough to be suitable for those looking to reduce their intake. Additionally, Angus beef is slightly higher in calories than Wagyu or Kobe beef but still provides an excellent source of essential nutrients like proteins, zinc, selenium, phosphorus, iron, and calcium. Wagyu has a higher fat content due to its special diet and breeding, which results in more intense flavor and marbling throughout the meat. It also contains significantly more essential fatty acids, such as Omega-3 and Omega-6, as well as conjugated linoleic acid (CLA).
Fat Content Higher Lower
Price Cheaper more expensive

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Similarities Between Wagyu And Angus

Similarities Between Wagyu And Angus

One of the most significant similarities is the high marbling content of their meat. Wagyu and Angus are known for their well-marbled beef, meaning their meat has a higher percentage of intramuscular fat. This fat content gives the beef a distinct flavor and tenderness.

Furthermore, both breeds are known for their high-quality meat, which makes them popular among food enthusiasts and gourmet chefs. They are prized for their excellent texture and flavor, which can be attributed to their unique breeding and feeding practices. Angus beef is usually finished on a diet of grains, while Wagyu beef is known for its high-fat content due to a specific feeding regimen that includes rice straw and other high-energy feeds.

Another similarity between Wagyu and Angus is their premium price tag. Both breeds are considered luxury meats and can command high prices in the market. The high demand for their meat is due to the quality, flavor, and tenderness associated with the breeds.

Which Is Better, Wagyu or Angus?

While Angus beef is known for its tender, juicy and flavorful meat, Wagyu beef offers a richer, buttery texture and is highly marbled with flavorful fat strands. This makes it the preferable option if you want to enjoy a moist, tender, and delicious steak.

Regarding personal health, Wagyu beef is considered a healthier option due to omega-3 and omega-6 fats and little to no cholesterol. However, both types of beef offer a range of essential nutrients such as B12, Zinc, and Niacin, which are beneficial for the body.

The main factor that distinguishes the two types of beef is the breed of cattle they come from. Angus cattle originated from Scotland and are the most popular breed in the United States. On the other hand, Wagyu cattle originated in Japan and were first brought to the U.S. in 1975.

The meat produced by each breed is also graded differently. Angus beef is typically graded on the USDA grading scale, and most receive a designation of Prime or Choice. Meanwhile, Wagyu beef is graded on the Japanese Beef Marbling Standard (BMS) because the USDA grading scale cannot capture its high marbling score.

While both types of beef offer unique attributes, the choice ultimately depends on personal preferences, needs, and budgets. While Angus beef is a great option to save money, Japanese Wagyu is a showstopper worth the extra cost for special occasions. Regardless of which beef you choose, check for marbling and intramuscular fat to ensure it a moist and tender.

What is Wagyu

What Is Wagyu Beef

Wagyu refers to a specific breed of cattle originating in Japan. What sets Wagyu beef apart from other types of beef is its incredible marbling, which results in a unique flavor and texture that is truly unparalleled.

But what exactly is marbling, and why does it matter? Marbling refers to the fat interspersed throughout the meat’s muscle. While most people tend to think of fat as a bad thing, when it comes to Wagyu beef, it’s actually what makes the meat so flavorful and tender. The fat melts during the cooking process, infusing the meat with an incredible richness that can’t be replicated in other types of beef.

Of course, not all Wagyu beef is created equal. To be considered true Wagyu, the cattle must have a specific genetic lineage that can be traced back to Japan. Additionally, the cattle must be raised specifically, with a diet that includes high-quality grains and plenty of exercise to ensure the meat is flavorful and healthy.

What is Angus

What Is Angus

First, Angus beef comes from a specific breed of cattle known as Angus cattle. These cattle are known for their marbling (the fat interspersed throughout the meat) and their tenderness. You can expect a juicy, flavorful, and melt-in-your-mouth experience when you eat Angus beef.

But not all Angus beef is created equal. There are different levels of quality within the Angus beef category, and it’s important to pay attention to the grading system. The highest grade of Angus beef is USDA Prime, followed by USDA Choice and USDA Select. Prime beef has the most marbling and tenderness, while Select beef has the least.

So why should you choose Angus beef over other types of beef? Angus beef is the way to go if you want a premium eating experience. It’s also a versatile type of beef that can be used in a variety of dishes, from burgers to steaks to roasts.

Factors That Affect The Choice Between Angus And Wagyu

Factors That Affect The Choice Between Angus And Wagyu

While both types of beef are popular and high-quality, they have distinct differences that may sway a buyer’s decision. Here, I will discuss these differences from a matter-of-fact perspective to help readers make an informed decision.

  1. Origin – Angus beef comes from the Aberdeen Angus breed, Scottish, while Wagyu beef is derived from a breed of Japanese cattle.
  2. Marbling – One of the most significant differences between Angus and Wagyu beef is the amount of marbling. Wagyu has higher marbling, resulting in more tender and flavorful meat.
  3. Health Benefits – Wagyu beef is your best bet if you’re looking for a healthier option. It is richer in omega-3 and omega-6 fatty acids and lower in cholesterol.
  4. Price – While Angus and Wagyu beef are premium quality, the latter is more expensive due to its rarity and rearing conditions.
  5. Taste and Texture – If you want the most luxurious and delicious beef, Wagyu is the way to go. Its unique marbling translates to melt-in-your-mouth tenderness and a rich flavor profile.
  6. Cooking – When preparing Angus or Wagyu beef, take note of the intramuscular fat and cook it at medium rare for the best results.
  7. Certified Angus Beef – If you’re buying Angus beef, make sure it carries the Certified Angus Beef label to ensure its quality and authenticity.

What Grading System Is Used For Wagyu And Angus Beef?

What Grading System Is Used For Wagyu And Angus Beef

Wagyu and Angus’s Beef have different grading systems for quality evaluation. The Japanese Meat Grading Association (JMGA) manages the grading system for Wagyu beef, which assesses beef based on Yield Grade and Quality Grade. Yield Grade rates the amount of usable meat on a carcass and ranges from A to C, with A being the highest. On the other hand, Quality Grade evaluates four factors, including marbling, and is given a numerical score from 1 to 5, with 5 being the highest. This number score is called Beef Marble Score (BMS), which measures the meat’s intramuscular fat or marbling. In the Japanese system, the BMS scale goes from 3 to 12.

Angus beef mostly follows the USDA grading system, an American system that divides higher-quality meats into three categories: Select, Choice, and Prime (the top tier). Compared to the marbling scale of Wagyu and Kobe, the highest-grade Angus beef can only be scored up to a BMS of 5, which is considered a rare occurrence. The USDA system grades beef based on quality for tenderness, juiciness, and flavor and yield for the amount of usable lean meat on the carcass.


In conclusion, both Wagyu and Angus are excellent choices for beef lovers. It all comes down to personal preference and budget. If you want rich, buttery meat and don’t mind paying a premium, go for Wagyu. If you prefer a traditional beefy flavor and a slightly leaner cut of meat, then Angus is the way to go. No matter which one you choose, you can’t go wrong with either of these exceptional cattle breeds.

Do you have any questions about Wagyu vs Angus? Let us know in the comments below.


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