What is Wagyu?

Wagyu (Japanese: 和牛, Hepburn: wagyū, lit. 'Japanese cattle') is the collective name for the four principal Japanese breeds of beef cattle. All wagyū cattle derive from cross-breeding in the early twentieth century of native Japanese cattle with imported stock, mostly from Europe.

High-grade sliced Matsusaka wagyu beef

Wagyu beef is one of the most expensive meats in the world. It features marbling, meaning that streaks of fat exist within the red meat that make it tender and moist, while adding flavor. Wagyu beef is often known by different names depending on its place of origin. In several Japanese prefectures, Wagyu beef is shipped with an area name; examples include Matsusaka beef, Kobe beef, Yonezawa beef and Ōmi beef.
007 Ranch Wagyu are registered with the American Wagyu Association.  

The difference between American Wagyu and Japanese Wagyu comes down to taste profile.

  Japanese Wagyu beef has extremely high levels of fat marbling, leading to a very rich flavor best enjoyed in small portions. Japanese Wagyu is often thinly sliced and mostly served Rare to Medium Rare. 

   American Wagyu beef is the result of crossbreeding traditional American beef cattle such as Angus with purebred Wagyu. The result is a  blend of famous Wagyu buttery marbling and the robust beef flavor the american beef is known for.