AMERICAN | WAGYU x ANGUS HYBRID

One of the best programs in America, led by wagyu experts from Japan living in the U.S.

Washugyu brings a Japanese custom program by selecting superior genetic traits of Japanese Tajima Wagyu) and crossing them with the finest Black Angus cattle. A high-quality Japanese-style diet, long feed times (about 30 months), and an experience Japanese farmer creates exceptional marbled beef.

SBB 10+ grading is their highest quality beef - a delectable balance between soft steak texture and buttery mouthfeel.

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HIGHLIGHTS

Includes: 1 steak, net weight 12oz

Cut: Striploin (new york)

Thickness: Averages 1"

Type: F1 Wagyu Cross (Fullblood x Angus)

Grade: SBP 10+

Texture: More tender than USDA prime

Flavor: Mild/medium beefy flavor

Brand: Washugyu, America

Ships frozen with ice packs.

WAGYU FARM/BRAND

Washugyu

Premium Natural American Wagyu

Washugyu is made in the USA by Japanese Wagyu experts using only consciously selected ingredients and produced by using a custom Japanese cross-breeding program.

Our cross-breeding system carefully selects superior genetic traits (Tajima Wagyu sires) and cross-breeds them with the finest Black Angus females. They are raised on a strict feeding program originating from Japan that promotes marbling deposition using the highest quality feed available. We achieved this by recruiting one of the most experienced Japanese Wagyu breeders, a man with decades of experience and knowledge from the U.S., to develop and monitor our Wagyu breeding and feeding programs.

Since the breeding, feeding, and rearing of Wagyu cattle is a closely guarded secret -even in Japan- this knowledge has just been available in the United States. We produce a superior product, and unlike U.S. domestic beef, 99.99% of our Wagyu Beef is graded USDA PRIME or Higher.

FULLBLOOD VS CROSSED WAGYU

FULLBLOOD VS CROSSED WAGYU
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.

CROSSED WAGYU GENETICS
- 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).

WAGYU DIET INFLUENCES BEEF FLAVOR
- Grain Diet: mild beef flavor
- Grain & Grass Diet: medium beefiness
- Grass Diet: strong beef flavor
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.

MARBLING & TEXTURES
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. 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. The highest BMS scores will be slightly leaner than the melt-in-your-mouth A5 Japanese Wagyu.

WAGYU 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.

Cooking

Method: Pan-Sear or Grill

Use the same cooking methods as USDA prime and aim for medium-rare.

THAWING, PREP, & COOKING TIPS

Prep
• Safely thaw your frozen steaks in the refrigerator 24 hours before cooking.
• Allow the steaks to come up to room temperature right before cooking.
• Follow safe handling instructions when preparing food.

Seasoning
• Add a light coat of salt before cooking.
• Optional: base with butter and garlic.
• Best: if you have A5 wagyu, brush the leftover fat in the pan after cooking over your other steaks for a velvety mouthfeel.

Ideal Serving Temperature
• Medium-rare | 130°-135° after resting

Tips
• Steaks will continue to cook as you take them off the heat.
• You can always re-cook the steak in the pan if it's too rare after cutting.
• Rest your steaks for 10-15 minutes after cooking, so the juices don't flow out while cutting.

COOKING VIDEO #1

COOKING VIDEO #2

Steak Doneness Hack

Learn how to tell if a steak is done cooking with the finger test in the video above.