Wagyu vs Angus: flavour, fat and price
Origin and rearing
Wagyu comes from Japan and is raised in long cycles with tightly controlled feeding. Angus was born in Scotland and has spread across the Americas and Europe; its rearing is more conventional and production greater.
Marbling and texture
Wagyu has abundant intramuscular fat, fine as lace, making it tender and buttery. Angus has moderate marbling, with more chew and more beefy flavour.
Wagyu comes from Japan and is raised in long cycles with tightly controlled feeding.
How each is cooked
Wagyu is cooked briefly and in small portions, because the fat is very rich. Angus allows thicker cuts, grilled or roasted, and bigger servings.
Which to choose
It depends on the moment: wagyu is a luxury experience of a few bites; Angus, a tasty meat for a knife-and-fork meal. They are different products, neither better than the other.
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