Both the Angus and Wagyu beef have excellent marbling and are of superior quality. In terms of marbling, Wagyu beef is ahead, making it more flavourful than Angus beef. Wagyu beef is also more tender, and softer to the touch. Both the Wagyu and Angus beef possessed a nutty aroma, different from other beef.
Angus beef originates from Scotland via Aberdeen Angus breed. In the 1800s, they were first imported to Tasmania, Australia. Without horns on them, these cattle gained popularity as producers need not dehorn them. Furthermore, the Angus breed are known to be sturdy, making them suitable for Australia climate. The sturdiness of the Angus breed stems from their muscular bodies developed for the cold Scottish winters.
On the other hand, Wagyu beef originates from Japan, with four different breeds – Japanese Black (黒毛和種, Kuroge Washu), Japanese Polled (無角和種, Mukaku Washu), Japanese Brown (赤毛和種, Akage Washu or Akaushi) and Japanese Shorthorn (日本短角和種, Nihon Tankaku Washu). The Wagyu beef is first introduced in Australia in 1990 via frozen semen and embroys. But, it is only in the 2000s, Wagyu cattle is reared in a more prolific manner. Today, Australia has the largest Wagyu cattle breeding facilities outside Japan. At least 80% of Australia Wagyu beef is exported overseas.
Wagyu beef has a grading system to gauge the level of marbling. One is the Australia Wagyu Grading system with a score of 1 to 9. The other system is the Japan Wagyu Grading system which grades the beef according to Yield Grade (A to C) and Meat Quality Grade (1 to 5).
Overall, due to its richer marbling content, Wagyu beef is priced higher than Angus beef.