If you want to make a delicious meal, you need high-quality ingredients, and this is the same when it comes to beef. 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.
If you’re looking at the key differences between the two beefs, the marbling is very important. 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.
The Wagyu beef cut has a higher percentage of marbling than the Angus, which is why it’s considered to be different and sometimes better than the Angus. This doesn’t mean that Angus beef doesn’t have any marbling, although it usually depends on the cut.
Cooking your Angus or Wagyu beef starts with cutting, and you should do so like any other type of beef. Preparing it is also similar to the way you’d prepare any other type of beef. But, when cooking beef, you need to consider one main difference.
When you’re cooking Wagyu beef, you have to consider the amount of intramuscular fat, and remember that there’s a lot of it in this beef. So, because there’s a lot of fat, you don’t have to worry about the meat drying out while you’re cooking. The best way to cook Wagyu beef is with extra heat when making steak, but lower the heat when you’re cooking the Angus beef since it has less marbling.
Apart from making steak, you can also use Angus or Wagyu beef for other kinds of delicious beef-based meals. Add these delicious beefs with some beef rub, and you have yourself a delicious steak or BBQ.
You can also smoke, roast, bake, braise and barbeque the Wagyu and Angus beef with the right grill, some charcoal, and the right hardwood pellets.
Both the Angus and Wagyu beef have a higher price than any other type of beef because of their high quality. If you go to any steakhouse, you will see them around the top of the price list, but the quality that they offer is known to be worth it.
But, if you’re buying the highest grades of both types of beef, you will spend more money on the Wagyu than the Angus. This is probably because the marbling in the former is more than that in the latter. The price you buy both beefs would differ based on the season and region.
Another reason why the Wagyu is more expensive than the Angus is in the availability. While Wagyu beef is scarce and can be found in high-end steak houses than any other butcher in the market, Angus beef can be found anywhere you step into in America. You can also look out for online stores to order these two kinds of beef.
Apart from the price and flavor, there are other things to consider regarding either Wagyu or Angus beef. The beef that you choose depends on your taste buds, budget, and what you enjoy because they are both high quality.
When buying either Wagyu or Angus beef, pay attention to the marbling and meat quality. Even if they are both of high quality, you still need to check to see if there’s enough fat to give you a tender and delicious steak. You should also cook both kinds of beef in a way that would retain their health benefits because both kinds of beef, especially the Wagyu, are very healthy.
If you’re considering the health of your beef, the healthier one is the Wagyu beef. This doesn’t mean that Angus is bad for you. All that it means is that the Trusted SourceCharacteristics and Health Benefit of Highly Marbled Wagyu and Hanwoo Beef This review addresses the characteristics and health benefit of highly marbled Wagyu and Hanwoo beef. Marbling of Wagyu and Hanwoo beef has been increased in Japan and Korea to meet domestic consumer preferences. www.ncbi.nlm.nih.gov . For one, Wagyu beef has up to four times more monounsaturated fat than any other cut of meat, including Angus. It also has low cholesterol and is rich in omega 3 and omega 6 fatty content.
If you want to purchase Angus beef, you can go to any butcher, steakhouse, or grocery store that is well-known for having high-quality beef. As for the Wagyu beef, since it’s rare, you can visit any renowned, high-end steakhouses, and there’s a good chance they’ll have it there.
You can cut Angus and Wagyu beef for many other kinds of meals apart from the steak. You can cut for briskets, skirt steak, chuck roast, beef ribs, top sirloin, and bavette.
So, there you have it: the main differences between the Angus and Wagyu beef. In general, these two kinds of beef are of very high quality, top of the line when it comes to meat generally. So, if you have to choose the one you want for dinner, then you’ll be torn between them.
If you want delicious, affordable, and easy-to-find meat to make a delicious meal, then Angus would be the right choice. But, for an expensive and top-class meal, you’ll do great with the Wagyu beef.