You most likely already know what Wagyu cattle are. But you may not know the interesting history that led to their place in America. Wagyu is a type of cattle with several breeds that distinctly originate from the island nation of Japan. The word “wagyu” literally translates to Japanese cow. Wagyu cattle are central to Japanese culture—there is even a ban on the export of these animals that are declared a national living treasure.

Before this historic ban took place, full-blood Wagyu bulls and cows were imported to the domestic U.S. and have been carefully bred and cross-bred ever since. These primer cattle have a tracked breeding process, and each must be registered to confirm the authenticity of their pedigree. The total percentage of their genetics determines the category of American Wagyu they are placed into. To explain further, let’s take a closer look at the difference between full-blood and purebred Wagyu cattle to better differentiate the wide array of available Wagyu.

Full-Blood Wagyu

The difference between full-blood and purebred Wagyu cattle lies strictly in the genes. Full-blood Wagyu are 100% authentic, with genes from a female cow and male sire that are traceable to herds in the deep heart of Japan. Hence, full-blood Wagyu is Wagyu in its simplest, purest form; offspring directly descended from Japanese lineage that has never been crossbred.

Purebred Wagyu

Purebred Wagyu is a type of cattle that has been crossed several times—four to be exact. These cattle typically descend from a full-blood bull and a crossbreed cow that is at least 87% Wagyu. To be categorized as a purebred Wagyu, their genetics must be at least 93.75% pure Japanese Wagyu. Most commonly found in North America and Australia, there is no equal equivalent in Japan.

Crossbred Wagyu

The vast majority of Wagyu to be found in the American meat market is a crossbred animal that stems from a full-blood bull and a conventional cow, such as Angus. Lineage still matters here. As these cattle are half Wagyu, they do produce higher quality beef than traditional commercial cattle. Crossbred Wagyu will surely taste more elevated than the other available beef in the meat industry, but it tends to not have that signature umami flavor profile that purebred and full-blood Wagyu always do.

Here at Lone Mountain Wagyu, we offer full-blood Wagyu steak that is available for mail order straight to your front door. Our full-blood Wagyu cattle have never been crossbred, with DNA certification to showcase their direct lineage to Japanese culture and heritage. This heritage is a powerful superpower that produces the greatest marbling for a delicacy of taste and texture that is unparalleled to other beef. Our mail-order steaks deliver sizzling, mouthwatering perfection no matter the cooking method. We truly desire for you to eat life to the fullest—browse through our various full-blood Wagyu products today!