Crossbred Wagyu
Cattle with mixed Wagyu and non-Wagyu genetics — most commonly Wagyu × Angus (F1 cross at 50% Wagyu), representing the majority of American Wagyu production.
Crossbred Wagyu is the most common form of "Wagyu" sold in the United States and Australia. It typically involves crossing a Wagyu bull (usually Japanese Black) with Angus cows, producing F1 offspring that are 50% Wagyu.
Why crossbreed? The economics are compelling. Fullblood Wagyu cattle are slow-growing and expensive to raise. Angus cattle grow faster and have excellent maternal traits. The F1 cross captures some of the Wagyu's marbling genetics while maintaining Angus growth efficiency — producing a commercially viable product that's better-marbled than conventional Angus but far more efficient than fullblood Wagyu.
What you get: F1 Wagyu × Angus typically grades USDA Prime and sometimes exceeds it. The marbling is significantly better than conventional beef — roughly equivalent to BMS 4-6 in Japanese terms. The beef has more intramuscular fat than regular Angus, a somewhat softer texture, and richer flavor.
What you don't get: The extreme marbling (BMS 8+), the distinctive Wagyu fat composition, and the "melt in your mouth" quality require higher Wagyu percentages. An F1 cross simply doesn't carry enough of the marbling genetics to reach those levels consistently.
My honest assessment: Good F1 Wagyu × Angus is very good beef — better than most USDA Prime, more accessible in price, and excellent for grilling. But it's a fundamentally different product from Japanese A5 or fullblood American Wagyu. The problem is when it's marketed as if it's comparable, which misleads consumers and dilutes the Wagyu reputation.
When buying, ask the Wagyu percentage. If a seller calls their product "Wagyu" but won't specify the genetics, assume F1 cross at best.