Fullblood Wagyu
100% Wagyu genetics with documented Japanese lineage — both sire and dam are registered purebred Wagyu, with no crossbreeding in the pedigree.
Fullblood Wagyu means the animal has 100% Wagyu genetics — both parents are purebred Wagyu with verified Japanese lineage. This is the highest genetic standard for Wagyu outside Japan.
The distinction matters enormously. A fullblood Wagyu animal carries the complete set of genetic traits that make Wagyu special — the marbling capacity, the fat composition, the muscle fiber characteristics. Each generation of crossbreeding dilutes these traits.
Fullblood vs. Purebred vs. Crossbred: - Fullblood: 100% Wagyu, both parents fullblood. Documented through the American Wagyu Association or equivalent registries. - Purebred: 93.75%+ Wagyu (achieved through multiple generations of upgrading from crossbred stock) - Crossbred: Any percentage below purebred. Most commonly F1 (50%) crosses with Angus.
There are relatively few fullblood Wagyu herds outside Japan. When Japan banned live cattle exports in the 1990s, only a small number of animals had been exported — primarily to Australia and the United States. All fullblood Wagyu outside Japan descend from these original exports.
Fullblood American Wagyu raised on proper feeding programs can produce beef at BMS 8-10+ equivalent — competitive with mid-range Japanese A5. The flavor profile is typically richer and beefier than Japanese Wagyu (due to finishing on grain rather than Japanese feeding protocols), which some people actually prefer.
If you see "fullblood" on a label, it should be verifiable through the American Wagyu Association registry. If it's not registered, be skeptical.