Angus cattle are medium-sized, muscular animals, and mostly red or black in colour. Later in life, grains like corn and wheat are introduced to their diets. This process, known as grain finishing, enhances the marbling and flavour of Angus beef. Angus are known for the high level of marbling in their meat. A lot of marbling keeps the meat moist for longer when cooking.
It came at a time when restaurants around the country were trying to woo customers with more discerning tastes, wanting to offset the burgeoning gourmet burger movement, which focussed on high quality beef patties of the Angus and Wagyu varieties.
The Angus breed originated from Scotland and was brought to the U. They have a rich heritage and are now the most popular breed in the country. Wagyu cattle originated in Japan and were first brought to the U. They also must be born and raised within the U. Each breed of cattle offers a unique set of attributes that contribute to an equally unique eating experience sure to please your taste buds.
For those making a steak dinner, they usually have to consider between the Wagyu and Angus beef. Both types of beef are tasty and will make a great ingredient if you want to treat yourself to a steak dinner. But, even if these two types of meat have high quality, they are still a bit different in some ways. Firstly, Wagyu beef is taken from a Japanese cattle breed, and the genetic strain of this cattle can be traced back thousands of years. On the other hand, the Angus beef is taken from Aberdeen Angus, a breed of cattle from Scotland.
When you put the two types of beef against each other, you will see differences between them. The main difference between Wagyu and Angus beef is the texture and flavor. They are both tender and have a delicious flavor, but Wagyu is a step better than Angus beef. Marbling is the white fat that runs through the inside of each cut of Wagyu and Angus beef. When you cook beef, these intramuscular fats will melt and bring out better flavors in the steak.
Marbling also makes meat moist and tender. So, when choosing beef, you need to consider marbling. Cooking your Angus or Wagyu beef starts with cutting, and you should do so like any other type of beef.
But, when cooking beef, you need to consider one main difference. Apart from making steak, you can also use Angus or Wagyu beef for other kinds of delicious beef-based meals. This technique known as grain finishing and produces enhanced and more consistent marbling throughout the beef.
Fat marbling is what contributes most to the resulting flavor and tenderness of your cooked food. And generally speaking, Angus cattle are famous for high levels of marbling across all of the different cuts of meat they produce. While Angus beef is more likely to be quality than other types of cattle, Angus is still graded on the USDA beef scale.
When choosing a cut of Angus at the store, you should lean towards choosing Prime highest quality USDA rating if possible. Wagyu also refers to type of cattle breed as opposed to being a direct reference to the quality of the beef itself — although Wagyu beef is known for being the global gold standard when it comes to beef.
This type of beef is famous for being highly and beautifully marbled which in turn leads to unparalleled, tasty results on your plate. Without going into a full on health lesson, the marbling in Wagyu beef has the highest percentage of any mono-unsaturated fat out of any protein that you can find in the USA. Wagyu meat has also been shown in studies to help reduce cholesterol levels.
You can read more about the health benefits of Wagyu here. The five factors considered in Wagyu beef grading are fat color translucent white is better than yellow , meat color, shape, size of ribeye area, and marbling percentage.
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