American Wagyu

American Wagyu encompasses a wide range of products from cattle carrying Wagyu genetics that are born and raised in the United States. The quality range is enormous — from extraordinary fullblood programs to barely-Wagyu crossbreeds.

The genetics spectrum: - Fullblood (F1:100%): Both parents are purebred Wagyu with documented Japanese lineage. These animals can produce beef rivaling mid-to-high grade Japanese Wagyu. - Purebred (93.75%+): At least 15/16ths Wagyu genetics. Very close to fullblood in characteristics. - F1 Cross (50%): First-generation cross, typically Wagyu sire × Angus dam. The most common "American Wagyu" product. - Higher crosses: F2 (75%), F3 (87.5%) — each generation closer to fullblood characteristics.

The American Wagyu Association registers and tracks genetics, but there's no mandatory grading system equivalent to the JMGA. USDA grading (Prime, Choice, Select) applies, but it caps marbling at USDA Prime — which roughly corresponds to BMS 5-6 on the Japanese scale. The best American Wagyu far exceeds USDA Prime, but the grading system can't reflect that.

The best American Wagyu is genuinely excellent. Programs like Snake River Farms, Morgan Ranch, and others produce fullblood and high-percentage Wagyu that's remarkable by any standard — richly marbled, beautifully flavored, and more accessible than imported Japanese product.

The challenge is labeling. An F1 cross (50% Wagyu, 50% Angus) that grades USDA Choice can legally be called "American Wagyu" — and so can a fullblood that achieves BMS 10 equivalent. The consumer has to do the work of understanding what they're buying. Always ask about the Wagyu percentage and, if possible, the specific BMS or marbling score.