WAGYU STYLE is not the same as WAGYU

karen16
05.17.25 5:54 PM

Wagyu refers specifically to high-quality beef from four breeds of Japanese cattle known for their exceptional marbling and tenderness.

“Wagyu style” typically indicates beef that may be INSPIRED BY or similar to Wagyu but DOES NOT MEET THE STRICT STANDARDS of authentic Japanese Wagyu, often resulting from CROSSBREEDING WITH OTHER CATTLE breeds.

BUYER BE AWARE – AWARE of the DIFFERENCE

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- karen16
- 05.26.25 2:18 AM
@ennui,

I don’t eat anything with a heartbeat.
My husband does. And he won’t eat ‘style’ waygu, he only eats the real deal. He tried these the last time they were offered and gave all but the initial one he tried, away to his kids.
He couldn’t even finish the one he tried to eat. To me, cooked flesh of any kind is repulsive.
- ennui
- 05.25.25 2:25 AM
Japanese Wagyu A5 is terribly expensive. There are several grades of Wagyu, ranging from Japanese A5 to American to blends.
I do know Wagyu hamburgers sold at Costco are cheaper than the shopping channels.
Do vegetarians have these discussions? Because I find myself feeling pity for the cattle.
- pax139
- 05.24.25 7:30 PM
I can buy delicious fresh meat here at home. Not purchasing his waaaaay overpriced meat. Doesn’t even look good to me.
- dvard
- 05.17.25 6:06 PM
They are not trying to trick anymore. Kobe beef is in Japan. “Kobe-style” beef is merely an attempt made in the US to approximate the same flavor, texture, and marbling. In order to do this, Wagyu beef is crossbred with Angus cattle in the US. For most people, it would be very hard to tell the difference between Kobe beef and Kobe-style beef