American wagyu has taken the premium beef world by storm, offering a uniquely accessible entry point into the world of wagyu without the four-figure price tag of Japanese imports. But what exactly is American wagyu, and does it deserve a spot alongside the legendary A5 from Japan? This comprehensive guide breaks down everything you need to know — from breeding and grading to the best cuts and how to cook them at home.
What Is American Wagyu Beef?
American wagyu is beef produced from cattle that carry Japanese wagyu genetics — most commonly Tajima or Shimane bloodlines — crossbred with high-quality domestic breeds like Black Angus. This crossbreeding program began in the 1970s when a small number of Japanese wagyu bulls were imported to the United States, and it has since evolved into a thriving domestic industry.
The result is a beef that inherits the enhanced marbling genetics of Japanese wagyu while incorporating the larger frame size and heartier muscle structure of American cattle. American wagyu typically reaches a Beef Marbling Score (BMS) of 6 to 9, which places it well above USDA Prime (roughly BMS 4–5) but below the extraordinary BMS 10–12 achieved by top-tier Japanese A5 wagyu.
Most American wagyu cattle are raised on a combination of open pasture grazing followed by a grain-finishing period that can last 300 to 500+ days — significantly longer than conventional cattle, which are typically finished in 120 to 150 days. This extended feeding program is what develops the signature intramuscular fat that makes wagyu special.
American Wagyu vs. Japanese Wagyu: Key Differences
The most important distinction lies in genetics. Japanese wagyu is 100% purebred — only four breeds qualify (Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled), and the lineage is tracked with obsessive precision through Japan's national cattle registry. American wagyu, by contrast, ranges from F1 crosses (50% wagyu genetics) to higher-percentage animals marketed as "fullblood" (100% documented wagyu ancestry born in the US).
Marbling intensity: Japanese A5 wagyu achieves BMS 8–12, with the fat distributed in an extraordinarily fine "snowflake" pattern throughout the muscle. American wagyu typically reaches BMS 6–9. The marbling is beautiful and abundant by any standard — just not quite at the transcendent level of the best Japanese beef.
Flavor profile: Japanese A5 has an almost buttery, umami-rich quality that practically melts at body temperature. The fat literally dissolves on your tongue. American wagyu delivers a beefier, more robust flavor with excellent richness. Many steak lovers actually prefer the balance of American wagyu — it has the marbling enhancement without being so rich that you can only eat a few ounces.
Price: This is where American wagyu truly shines. A Japanese A5 wagyu ribeye can run $150–$250+ per pound. A comparable American wagyu ribeye typically costs $40–$80 per pound. You get roughly 80% of the wagyu experience at a third of the price — arguably the best value proposition in premium beef.
Portion size: Because Japanese A5 is so intensely rich, servings are typically 3–6 ounces. American wagyu's slightly leaner profile means you can comfortably enjoy a full 12–16 ounce steak — a significant advantage if you prefer a traditional steakhouse experience.
How American Wagyu Is Graded
Unlike Japan's rigorous yield and quality grading system (the A1–A5 scale combining yield grade, marbling, color, firmness, and fat quality), American wagyu falls under the USDA grading system. Most high-quality American wagyu grades as USDA Prime, the top tier of the US system.
However, the USDA system wasn't designed with wagyu in mind. USDA Prime encompasses everything from BMS 4 to BMS 12, which means a standard Prime Angus steak and a heavily marbled American wagyu steak receive the same grade despite being dramatically different eating experiences.
To address this gap, the American Wagyu Association (AWA) has established its own standards, and many producers now use the Japanese BMS scale alongside USDA grades to give consumers a clearer picture. When shopping for American wagyu, look for the specific BMS score rather than relying solely on the USDA Prime designation. A BMS 6–7 offers excellent marbling; BMS 8–9 enters rarefied territory that rivals all but the finest Japanese beef.
Some producers also distinguish between "crossbred" wagyu (F1 through F3 crosses, carrying 50–87.5% wagyu genetics) and "fullblood" wagyu (100% documented Japanese genetics born in the US). Fullblood American wagyu commands higher prices and typically achieves higher marbling scores, often reaching BMS 9+.
Best American Wagyu Cuts to Try
Ribeye: The undisputed king of American wagyu cuts. The ribeye's natural fat cap and spinalis (the "cap" muscle) combined with wagyu marbling creates one of the most decadent steak experiences possible. This is the cut that best showcases the difference between regular Prime and wagyu Prime. Look for bone-in versions for even more flavor.
New York Strip: Slightly leaner than the ribeye but with a firmer texture and more concentrated beefy flavor. American wagyu strips have enough marbling to stay juicy throughout cooking while maintaining the strip's signature clean bite. An excellent choice if you find the ribeye too rich.
Filet Mignon: Already the most tender cut on the animal, the filet benefits enormously from wagyu genetics. Standard filets can be lean to a fault — wagyu filets solve this problem entirely, delivering tenderness and richness simultaneously. A wagyu filet mignon is arguably the perfect steak for people who "don't like fatty cuts."
Brisket: American wagyu brisket has become the holy grail of competition barbecue. The enhanced marbling means the flat stays moist through long smokes, and the point becomes impossibly juicy. If you're a barbecue enthusiast, wagyu brisket is a life-changing upgrade.
Burger Blend: Don't overlook ground American wagyu. The elevated fat content creates burgers with a rich, almost creamy texture that standard ground beef can't match. It's also the most affordable way to experience wagyu — many retailers sell ground wagyu for $12–$18 per pound.
How to Cook American Wagyu at Home
American wagyu is more forgiving than Japanese A5, but it still demands respect. The elevated fat content means cooking techniques need slight adjustments from standard steaks.
Season simply. Coarse salt and freshly cracked black pepper are all you need. The marbling provides all the flavor — heavy marinades or sauces will mask what you're paying a premium for. Season generously 45 minutes before cooking and let the steak come to room temperature.
Use high heat for searing. Preheat your cast iron skillet until it's smoking hot. American wagyu renders its own fat beautifully, so you need very little added oil — just a thin film to start. Sear for 3–4 minutes per side for a 1.5-inch steak. The fat will baste the meat as it cooks, creating an extraordinary crust.
Target medium-rare to medium. Internal temperature of 130–140°F is the sweet spot for American wagyu. Unlike leaner cuts where medium starts to dry out, the wagyu's intramuscular fat keeps it juicy even at slightly higher temperatures. That said, cooking beyond medium (155°F+) will render out too much of the marbling and defeat the purpose.
Rest properly. Rest the steak on a wire rack for 8–10 minutes — about 50% of the cooking time. The internal temperature will climb another 5°F from carryover heat, and the juices will redistribute throughout the meat. Cutting too early means losing those precious rendered fats to the cutting board.
Reverse sear for thick cuts. For steaks over 1.5 inches, use the reverse sear method: cook low and slow in a 250°F oven until the internal temp hits 120°F, then finish with a blazing hot sear. This gives you edge-to-edge pink with a gorgeous crust — the ideal presentation for showcasing wagyu marbling.
Where to Buy American Wagyu
The American wagyu market has exploded in recent years, giving consumers more options than ever. When shopping, focus on these indicators of quality:
Genetics transparency. Reputable producers specify the wagyu percentage (F1, F3, fullblood) and often the specific bloodline. If a producer simply says "wagyu-style" or "wagyu-influenced" without specifics, that's a red flag. The American Wagyu Association maintains a registry, and AWA-certified producers are your safest bet.
BMS score. As discussed above, look for producers who provide BMS scores rather than just USDA grades. A BMS 6+ is the entry point for a noticeably different eating experience from standard Prime beef.
Feeding program. Look for extended grain-finishing programs (300+ days). The length of the finishing period directly correlates with marbling development. Some elite programs finish for 500+ days.
Online retailers have made American wagyu accessible nationwide. TheMeatery.com carries a curated selection of American wagyu cuts sourced from top-tier ranches, with detailed grading information for every product. Other options include direct-from-ranch programs, though availability can be seasonal.
Local butchers are increasingly stocking American wagyu as demand grows. A good butcher can show you the actual marbling before you buy and recommend cuts based on your cooking plan — an advantage online shopping can't match.
Is American Wagyu Worth the Price?
For most steak enthusiasts, American wagyu represents the optimal intersection of quality and value. At $40–$80 per pound for premium cuts, it costs 2–3× more than standard USDA Prime but delivers a meaningfully superior eating experience — richer flavor, more tender texture, and that buttery mouthfeel that only serious marbling can provide.
Japanese A5 is an extraordinary luxury worth trying at least once, but its extreme richness limits portion sizes and its price puts regular consumption out of reach for most people. American wagyu gives you a full steak dinner with enhanced wagyu character at a price point that makes it feasible for special occasions or even regular rotation.
The sweet spot: start with an American wagyu ribeye or New York strip at BMS 7+. Cook it medium-rare in a screaming-hot cast iron skillet with nothing but salt and pepper. If that experience doesn't convert you, premium beef might not be your thing. But for most people, that first bite of properly cooked American wagyu is the moment they understand what all the fuss is about.
