F1 Japanese Wagyu x Angus hybrids are commonly served in the finest restaurants. Prized by chefs a balance in overall steak texture and typically our leanest steaks.
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F4 HYBRID = 93.75%+ WAGYU GENETICS
FATINESS SCALE Medium Fatty: better than USDA prime Fatty: balance between USDA prime & A5 Extra Fatty: slightly leaner than A5 Fattiest: A5 Wagyu melts in your mouth
WHAT IS BMS?
Beef marble scores (BMS) measure the amount of intramuscular fat. Higher BMS scores are fattier, and lower BMS scores are more balanced in steak texture.
Crossing wagyu is a hard science, and there's a wide variance in quality from different farms. Marble scores range from USDA choice to slightly leaner than A5. We scour the world to find the best quality of wagyu in each category. Generally, Australian Wagyu programs typically marble out better than American Wagyu, but some exceptions exist.
FULLBLOOD VS HYBRID?
Wagyu translates to "Japanese Cow." Most Wagyu we consume is from the Japanese Black (Kuroge Washu) breed. By law, wagyu in Japan are Fullblood (100% wagyu genetics) with no cross-breeding.
Fullblood Wagyu are genetically unique to have the highest intramuscular fat (marbling) and have a low melting point of ~ 78°F, resulting in the famous melt-in-your-mouth experience.
Japan used to export live Fullblood Wagyu to the world. In 1997, though, Japan declared the Wagyu breed a living national treasure and banned exports. Today, there is a small amount of Fullblood Wagyu outside of Japan.
WHAT DO THE F NUMBERS MEAN? • higher F numbers = more wagyu DNA • most are F1 and F4 are the rarest
Farmers achieve genetic variations by crossing Wagyu with Angus. Higher percentages of Wagyu genetics lead to higher F numbers and more Wagyu characteristics in the beef. Most Wagyu in the U.S. & Australia are F1 Crosses (50% wagyu).
FLAVOR DIFFERENCES?
What the cattle eat heavily determines the flavor of the beef. On average:
Many Australian Wagyu farms allow their cattle to graze on grass, creating a deeper beef flavor profile similar to dry-aged meats. Most American Wagyu farms follow Japanese-style grain feeding, producing a milder flavor profile.
IS THERE A DIFFERENCE IN BRANDS?
Like wine, each brand/region of Wagyu will be distinct from the others. Farms will differ in genetics, animal husbandry, environment, and diet. Learn the differences by tasting wagyu from different farms across the world.
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Fullblood Japanese Wagyu
A5 is the highest grade of marbling in the world and famed for its luxurious melt-in-your-mouth texture. Rare and award-winning farms across Japan - like wine, each brand/region will be distinct. This rich delicacy should be consumed in smaller 3-4oz portions.
LEARN MORE
FULLBLOOD = 100% WAGYU GENETICS
FATINESS SCALE Medium Fatty: better than USDA prime Fatty: balance between USDA prime & A5 Extra Fatty: slightly leaner than A5 Fattiest: A5 Wagyu melts in your mouth
THE PAPA WAGYU DIFFERENCE Beef marble score (BMS) measures the amount of intramuscular fat (marbling). A5 ranges from BMS 8 to 12. BMS 8 is similar to fatty tuna, and BMS 12 is similar to extra-fatty tuna. We specialize in sourcing the highest BMS 12, which accounts for less than 5% of A5 Japanese wagyu.
WHAT IS A5 WAGYU?
A5 is a Japanese grading term for the highest yield and meat quality grades. Authentic A5 Wagyu only comes from Japan and is produced in small amounts, relative to worldwide beef production.
FULLBLOOD VS HYBRID?
Wagyu translates to "Japanese Cow." Most Wagyu we consume is from the Japanese Black (Kuroge Washu) breed. By law, wagyu in Japan are Fullblood (100% wagyu genetics) with no cross-breeding.
Fullblood Wagyu are genetically unique to have the highest intramuscular fat (marbling) and have a low melting point of ~ 78°F, resulting in the famous melt-in-your-mouth experience.
Japan used to export live Fullblood Wagyu to the world. In 1997, though, Japan declared the Wagyu breed a living national treasure and banned exports. Today, there is a small amount of Fullblood Wagyu outside of Japan.
WHAT DO THE F NUMBERS MEAN? • higher F numbers = more wagyu DNA • most are F1 and F4 are the rarest
Farmers achieve genetic variations by crossing Wagyu with Angus. Higher percentages of Wagyu genetics lead to higher F numbers and more Wagyu characteristics in the beef. Most Wagyu in the U.S. & Australia are F1 Crosses (50% wagyu).
FLAVOR DIFFERENCES?
What the cattle eat heavily determines the flavor of the beef. On average:
Many Australian Wagyu farms allow their cattle to graze on grass, creating a deeper beef flavor profile similar to dry-aged meats. Most American Wagyu farms follow Japanese-style grain feeding, producing a milder flavor profile.
IS THERE A DIFFERENCE IN BRANDS?
Like wine, each brand/region of Wagyu will be distinct from the others. Farms will differ in genetics, animal husbandry, environment, and diet. Learn the differences by tasting wagyu from different farms across the world. There are about 300+ wagyu brands/regions in Japan.
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Australian Wagyu Hybrids
Prized by Michelin chefs for a balance between buttery soft texture and deeper beef flavor. Australia produces the best wagyu hybrids with rare F4 genetics, offering incredible value.
LEARN MORE
F4 HYBRID = 93.75%+ WAGYU GENETICS
FATINESS SCALE Medium Fatty: better than USDA prime Fatty: balance between USDA prime & A5 Extra Fatty: slightly leaner than A5 Fattiest: A5 Wagyu melts in your mouth
WHAT IS BMS?
Beef marble scores (BMS) measure the amount of intramuscular fat. Higher BMS scores are fattier, and lower BMS scores are more balanced in steak texture.
Crossing wagyu is a hard science, and there's a wide variance in quality from different farms. Marble scores range from USDA choice to slightly leaner than A5. We scour the world to find the best quality of wagyu in each category. Generally, Australian Wagyu programs typically marble out better than American Wagyu, but some exceptions exist.
FULLBLOOD VS HYBRID?
Wagyu translates to "Japanese Cow." Most Wagyu we consume is from the Japanese Black (Kuroge Washu) breed. By law, wagyu in Japan are Fullblood (100% wagyu genetics) with no cross-breeding.
Fullblood Wagyu are genetically unique to have the highest intramuscular fat (marbling) and have a low melting point of ~ 78°F, resulting in the famous melt-in-your-mouth experience.
Japan used to export live Fullblood Wagyu to the world. In 1997, though, Japan declared the Wagyu breed a living national treasure and banned exports. Today, there is a small amount of Fullblood Wagyu outside of Japan.
WHAT DO THE F NUMBERS MEAN? • higher F numbers = more wagyu DNA • most are F1 and F4 are the rarest
Farmers achieve genetic variations by crossing Wagyu with Angus. Higher percentages of Wagyu genetics lead to higher F numbers and more Wagyu characteristics in the beef. Most Wagyu in the U.S. & Australia are F1 Crosses (50% wagyu).
FLAVOR DIFFERENCES?
What the cattle eat heavily determines the flavor of the beef. On average:
Many Australian Wagyu farms allow their cattle to graze on grass, creating a deeper beef flavor profile similar to dry-aged meats. Most American Wagyu farms follow Japanese-style grain feeding, producing a milder flavor profile.
IS THERE A DIFFERENCE IN BRANDS?
Like wine, each brand/region of Wagyu will be distinct from the others. Farms will differ in genetics, animal husbandry, environment, and diet. Learn the differences by tasting wagyu from different farms across the world.
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Best Sellers
loved by our community of michelin chefs, foodies, and home-chefs
LEARN MORE
FULLBLOOD = 100% WAGYU GENETICS
FATINESS SCALE Medium Fatty: better than USDA prime Fatty: balance between USDA prime & A5 Extra Fatty: slightly leaner than A5 Fattiest: A5 Wagyu melts in your mouth
THE PAPA WAGYU DIFFERENCE Beef marble score (BMS) measures the amount of intramuscular fat (marbling). A5 ranges from BMS 8 to 12. BMS 8 is similar to fatty tuna, and BMS 12 is similar to extra-fatty tuna. We specialize in sourcing the highest BMS 12, which accounts for less than 5% of A5 Japanese wagyu.
WHAT IS A5 WAGYU?
A5 is a Japanese grading term for the highest yield and meat quality grades. Authentic A5 Wagyu only comes from Japan and is produced in small amounts, relative to worldwide beef production.
FULLBLOOD VS HYBRID?
Wagyu translates to "Japanese Cow." Most Wagyu we consume is from the Japanese Black (Kuroge Washu) breed. By law, wagyu in Japan are Fullblood (100% wagyu genetics) with no cross-breeding.
Fullblood Wagyu are genetically unique to have the highest intramuscular fat (marbling) and have a low melting point of ~ 78°F, resulting in the famous melt-in-your-mouth experience.
Japan used to export live Fullblood Wagyu to the world. In 1997, though, Japan declared the Wagyu breed a living national treasure and banned exports. Today, there is a small amount of Fullblood Wagyu outside of Japan.
WHAT DO THE F NUMBERS MEAN? • higher F numbers = more wagyu DNA • most are F1 and F4 are the rarest
Farmers achieve genetic variations by crossing Wagyu with Angus. Higher percentages of Wagyu genetics lead to higher F numbers and more Wagyu characteristics in the beef. Most Wagyu in the U.S. & Australia are F1 Crosses (50% wagyu).
FLAVOR DIFFERENCES?
What the cattle eat heavily determines the flavor of the beef. On average:
Many Australian Wagyu farms allow their cattle to graze on grass, creating a deeper beef flavor profile similar to dry-aged meats. Most American Wagyu farms follow Japanese-style grain feeding, producing a milder flavor profile.
IS THERE A DIFFERENCE IN BRANDS?
Like wine, each brand/region of Wagyu will be distinct from the others. Farms will differ in genetics, animal husbandry, environment, and diet. Learn the differences by tasting wagyu from different farms across the world. There are about 300+ wagyu brands/regions in Japan.
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Gift Sets
exceptional gourmet products hand-picked around the world
LEARN MORE
FULLBLOOD = 100% WAGYU GENETICS
FATINESS SCALE Medium Fatty: better than USDA prime Fatty: balance between USDA prime & A5 Extra Fatty: slightly leaner than A5 Fattiest: A5 Wagyu melts in your mouth
THE PAPA WAGYU DIFFERENCE Beef marble score (BMS) measures the amount of intramuscular fat (marbling). A5 ranges from BMS 8 to 12. BMS 8 is similar to fatty tuna, and BMS 12 is similar to extra-fatty tuna. We specialize in sourcing the highest BMS 12, which accounts for less than 5% of A5 Japanese wagyu.
WHAT IS A5 WAGYU?
A5 is a Japanese grading term for the highest yield and meat quality grades. Authentic A5 Wagyu only comes from Japan and is produced in small amounts, relative to worldwide beef production.
FULLBLOOD VS HYBRID?
Wagyu translates to "Japanese Cow." Most Wagyu we consume is from the Japanese Black (Kuroge Washu) breed. By law, wagyu in Japan are Fullblood (100% wagyu genetics) with no cross-breeding.
Fullblood Wagyu are genetically unique to have the highest intramuscular fat (marbling) and have a low melting point of ~ 78°F, resulting in the famous melt-in-your-mouth experience.
Japan used to export live Fullblood Wagyu to the world. In 1997, though, Japan declared the Wagyu breed a living national treasure and banned exports. Today, there is a small amount of Fullblood Wagyu outside of Japan.
WHAT DO THE F NUMBERS MEAN? • higher F numbers = more wagyu DNA • most are F1 and F4 are the rarest
Farmers achieve genetic variations by crossing Wagyu with Angus. Higher percentages of Wagyu genetics lead to higher F numbers and more Wagyu characteristics in the beef. Most Wagyu in the U.S. & Australia are F1 Crosses (50% wagyu).
FLAVOR DIFFERENCES?
What the cattle eat heavily determines the flavor of the beef. On average:
Many Australian Wagyu farms allow their cattle to graze on grass, creating a deeper beef flavor profile similar to dry-aged meats. Most American Wagyu farms follow Japanese-style grain feeding, producing a milder flavor profile.
IS THERE A DIFFERENCE IN BRANDS?
Like wine, each brand/region of Wagyu will be distinct from the others. Farms will differ in genetics, animal husbandry, environment, and diet. Learn the differences by tasting wagyu from different farms across the world. There are about 300+ wagyu brands/regions in Japan.
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