Difference Between Crossbred Wagyu and Fullblood Wagyu
How long has it been since you had a steak that blew your mind? A long time, right? So, how about we help you figure out what your meat preferences should be the next time you head out to eat a steak?
However, before we dive into learning about the different types of wagyu meat, let’s go over a few interesting things. Now, you are probably familiar with Wagyu cattle but you might be surprised to learn about the rich history that led to their arrival in America. Wagyu refers to a type of cattle native to Japan's island nation.
In English, the term Wagyu means ‘Japanese cow.’ The export of Wagyu cattle, which have been classified as a national living asset, is restricted since they are so essential to Japanese culture. Do you ever go on the web to buy halal meat online and see various sellers that are selling wagyu meat? Here’s why you should!
What Is the Difference Between Crossbred and Fullblood Wagyu?
What do you think is the difference between the two meats? It is understandable that for some people they are as different as night and day. However, the people who are either natives or pros with meat know that there is a huge different of marbling between the two. The breeding history of Crossbred Wagyu and Fullblood Wagyu distinguishes them.
For years, full-blooded Wagyu has been produced, while crossbreeds have been mated to produce other sorts of meat attributes, such as marbling or flavor variation. However, due to their similarity, these two breeds are not always of high quality.
Let's take a look at the contrasts between them to see what we can learn:
Origin of Fullblood Wagyu
As mentioned above, Wagyu comes from Japan. Originally, Wagyu cattle in the earlier days was used for heavy-duty work in the rice paddies, due to the animal’s muscular build. Over time (and many generations), the Japanese cow became a prized animal. Why? Because of is unique taste.
The taste of Wagyu beef is different from other meats; with its rich, umami and buttery flavor that just melts in the mouth. Consumers of Wagyu beef are guaranteed juiciness with every succulent bite.
How is it different from other meats? The answer is marbled fats, which are laid down slowly – at least three years of grazing is responsible for the evenly spread out marbled fats throughout the muscle fibers of the meat. Standard cattle, on the other hand, has a layer of fat formed around the muscle.
These intramuscular fats (also known as IMF) were useful in the past when Wagyu cattle were used for heavy carrying. They had a ready-to-use supply of calories in their system, ready to provide them with the boost they needed as soon as they needed it. They were able to outperform other animals in the same tasks thanks to their greater energy. It also implies they're incredibly tasty!
During cooking, the marbled fats slowly melt and seep into the meat fibres, giving Wagyu its distinctive flavour and aroma. Because of the high fat level, the flesh is extremely rich – almost creamy – and has a pale pink iridescent look. Wagyu beef is one of the healthiest meats on the planet. It has a high concentration of monounsaturated fats (about 63 times that of fish), which aids in the promotion of a healthy lifestyle and the reduction of harmful HDL cholesterol.
Genuine Japanese Wagyu is extremely difficult to come by. Only off-the-bone meat is allowed to be exported. By using DNA testing, each cut can be traced back to the Japanese farm where it was grown and up through the bloodline. Only the best carcasses make the cut, with each carcass going through three independent checks before being shipped. Even yet, only a small portion of Wagyu meat is sold in foreign markets.
Following are some types you should know about Wagyu:
Fullblood Wagyu – This type of meat is 100% genetically Wagyu beef, with no crossbreed at all.
F1 (or 50%) Wagyu – This type of meat has 50% or a higher Wagyu genetic content, as a result of crossbreeding a Fullblood cow with another breed.
F2 (or 75%) Wagyu – This type of meat is 75% or higher in genetic content, as a result of crossbreeding a Fullblood cow and crossbred Wagyu F1.
F3 (or 87.5%) Wagyu – This type of meat has more than 87% Wagyu content, as a result of crossbreeding a Fullblood with a crossbred Wagyu F2.
F4 (or 93.75) – This type of meat has more than 93% genetic Wagyu content, as a result of crossbreeding between a Fullblood with a crossbreed Wagyu F3 cow.
The above information means Wagyu is easily available now, packaged and sold by several good brands. This also means you can enjoy the unique taste of excellent quality Wagyu beef, without having to spend a lot of money.
There Is A Huge Difference in The Flavors of Both the Meats
Due to its historical significance, rarity and great price, beef was initially served in ways that fit the established patterns of Japanese cuisine until it was finally adopted in popular culture. Shabu-shabu and sukiyaki are both classic Japanese dishes in which the meat is grilled in pans placed in the center of the table.
Paper-thin slivers of beef are swiftly dipped into a boiling broth in an open hotpot until gently cooked, then seasoned with a variety of dipping sauces. Sukiyaki, on the other hand, is cooked in a shallow skillet in a rich, sweet-sour broth made with soy sauce, sake or mirin (sweet rice liquor), and sugar. After the thinly sliced beef has been cooked, it is dipped into a dish of beaten raw egg and eaten, just like that.
Because of its improved marbling, which results in a higher depth of flavor, this breed is more sought-after than Crossbred Wagyu. Furthermore, while these cows produce less meat, the meat produced is of higher quality than conventional beef. With more selective breeding processes, we expect huge things for both crossbreeds and fullblood wagyu!
Outside of Japan, Australia is home to the world's largest herd of Wagyu cattle. Fullblood wagyu is widely available in the continent, especially the 2GR brand of wagyu that is stocked by The Fat Cow. This brand of wagyu beef is comparable to A5. What comes from Australia, like American Wagyu, is crossbred beef. You won't get the ultra-fatty A5 feeling that pure Japanese beef provides down under.
Crossbred Wagyu and Fullblood Wagyu are often compared to each other because they both come from the same breed. We have tried to make it easier for you by explaining some key differences between Crossbred Wagyu and Fullblood Wagyu, so that the next time, when you go to buy wagyu online, you can make a more informed decision.
Both crossbred and full-blood American Wagyu beef will supply you with many of the desirable attributes of true Japanese Wagyu, such as high marbling, softness, and a strong umami flavor.
However, the closer you go to a 100% percent Wagyu, the more of these characteristics you will see. However, some people like the stronger steak flavor that comes from crossbreeding with Chilean or Australian cattle, so deciding which is superior is frequently a matter of personal preference.