Angus vs Wagyu

WHO OR WHAT IS ANGUS?

Originally developed in Scotland in the late 1700's, Angus have always been bred purely for the production of highest quality beef indicated by the smooth, close-grained texture, carnation red colour & finely marbled fat within the lean muscle.
Angus is now the dominant breed in the major beef producing countries of the world where beef quality is considered all-important. In Australia, Angus is continuing this dominance, winning gold medals in various prestigious beef tasting competitions & carcass competitions across all breeds at Australia's Royal Agricultural Societies Shows.
They have a good temperament, consistent weight gain and good marbling traits. The Angus Society in the US and Australia have the longest genetic history of any breed. Genetics is used simply for selection not for modification.

WHAT IS THE DIFFERENCE BETWEEN KOBE & WAGYU?

Kobe is a prefecture, or region, in Japan.
To be called 'Kobe beef', the Wagyu cattle must have been fed in confinement for an extended period of time while in Kobe. Until recently that meant that Kobe beef bred, raised & slaughtered in Kobe. With land & grain expensive in Japan, most Kobe beef is raised in California & Australia, under the exact specifications for Kobe beef. When the cattle is ready for slaughter, it is shipped to Kobe in Japan, where its' feeding is completed & the cattle is slaughtered.

Wagyu is a Japanese word - 'wa' meaning Japanese and 'gyu' meaning cattle. The term 'Wagyu beef' can be applied to meat from any cattle of the Wagyu Breed. The Wagyu breed is genetically predisposed to intense marbling, & produces a higher percentage of unsaturated fat than any other breed of cattle in the world.