Wagyu vs Angus vs Kobe Beef (Differences & Health Benefits)

There are many different varieties to choose from when it comes to beef. But what’s the difference between Wagyu, Angus, and Kobe beef?

And which one is best? Wagyu beef, Angus beef, and Kobe beef are all different cattle breeds.

Angus, Wagyu, and Kobe beef are distinguished by their origin, marbling, and flavor profiles. Angus beef, known for its fine marbling and meaty flavor, originates from the Angus cattle breed and is widely appreciated for its tenderness and quality. Wagyu beef, originating from Japan, is renowned for its exceptional marbling, rich flavor, and buttery texture, making it one of the most sought-after meats. Kobe beef, a subset of Wagyu, comes from the Tajima strain of Japanese Black cattle raised in Japan’s Hyogo Prefecture and is famous for its intense marbling, extraordinary flavor, and stringent quality standards, making it both rare and luxurious.

Here’s a breakdown of the three types of beef, along with some tips on picking the right one for you.

What’s the Difference Between Wagyu Beef, Angus Beef, and Kobe Beef?

Wagyu, Angus, and Kobe beef are all types of cattle breeds. Wagyu cattle are bred in Japan and have significant marbling (intramuscular fat).

They tend to taste more decadent than other types of beef because they contain high levels of monounsaturated fats.

On the other hand, Angus is Scottish beef cattle. The breed is known for its bold flavor and larger-than-average marbling.

Kobe beef, as the name suggests, is from Kobe, Japan. It’s a type of wagyu cattle that has stringent guidelines.

This type of wagyu typically has higher levels of unsaturated fat than other wagyu cattle.

Wagyu vs. Angus vs. Kobe Beef: Which is Healthier?

Wagyu, Angus, and Kobe beef are all healthy options when making wagyu vs. Angus vs. Kobe comparisons.

All three types of cattle contain approximately 50% unsaturated fat, making them lower in saturated fat than most other types of beef.

Angus beef is, however, slightly higher in calories than wagyu or Kobe beef and higher in total fat content.

In total, Angus beef contains 293 calories per 4 oz serving while Wagyu and Kobe contain 218. Angus beef also contains 18.7 g total fat, while Wagyu and Kobe only contain 14 g.

At the same time, Angus beef also contains more protein than the other two, with 29.3 g per 4 oz serving compared to 23 g for Angus and Wagyu.

Since Kobe beef is a kind of Waygu beef, they are nutritionally very similar.

Wagyu vs. Angus vs. Kobe Beef – Nutrition Information

Here is a breakdown of the nutrition information for wagyu vs. Angus vs. Kobe beef:

What are the Health Benefits of Consuming Wagyu Beef?

Wagyu beef has less total fat than other kinds of beef. It is also lower in calories because it contains less total fat.

This type of beef contains more unsaturated fats than other kinds of beef (including Angus), which means it’s a healthier choice for heart health.

Wagyu Beef Nutrition

Here is a breakdown of Wagyu beef’s nutrition information:

Are There Health Benefits to Eating Angus Beef?

Angus beef, wagyu beef, and wagyu are all healthy options when you make comparisons because they’re all low in saturated fat compared to other kinds of beef.

Angus beef is, however, slightly higher in fat and calories than Wagyu or Kobe.

Angus Beef Nutrition

Here is a breakdown of Angus beef’s nutrition information:

Is Kobe Beef Healthy?

Kobe beef is healthy because it is low in calories and saturated fat.
Kobe beef is also low in total fat and has significantly fewer calories than other kinds of beef.

Like wagyu and Kobe, this type of beef is a good source of protein. It also provides essential nutrients like niacin (a B vitamin that helps maintain healthy skin and nerve cells), phosphorus (helps build bones and teeth), selenium (helps to form red blood cells and aids in antioxidant activity), and zinc.

Kobe Beef Nutrition

Here is a breakdown of Kobe beef’s nutrition information:

Wagyu vs. Angus vs. Kobe Beef: Which One Tastes Better?

All three types of beef ( wagyu, Angus, and Kobe) are rich in flavor and fatty marbling.

Marbling refers to the streaks of fat within the wagyu beef. The more marbling, the more tender and tasty your wagyu will be.

When you make comparisons between wagyu, Angus, and Kobe, Kobe beef will have the most marbling in general, due to its strict standards, so it’s usually more tender and flavorful. Kobe beef is, however, typically less fatty than Angus.

Kobe and wagyu beef are lower in total fat than Angus, but still contain high levels of fatty marbling. This means Kobe, wagyu, and Angus are all rich in flavor.

What Does Wagyu Beef Taste Like?

When wagyu vs Angus comparisons are made, wagyu has a rich, buttery, almost sweet flavor with hints of umami.

Wagyu beef is also juicier and more tender than angus because it contains higher levels of fatty marbling.

What Does Angus Beef Taste Like?

Angus beef has high levels of juicy, tender marbling. It is much more tender than other kinds of beef because of this.

The marbling in Angus beef is evenly distributed, giving it a consistent flavor and juiciness.

What Does Kobe Beef Taste Like?

Kobe beef is described as having a smooth, fine-grained texture that melts in your mouth thanks to the marbling.

Compared to other kinds of wagyu beef, it has a higher fat content, making it even smoother and juicier than the others.

It is rich, tender, and fatty, with a texture that is sometimes compared to foie gras or butter.

Which is Cheaper? 

All three types of beef (wagyu, Angus, and Kobe) are typically more expensive than other kinds of beef.

However, Angus is usually MUCH less expensive than wagyu and Kobe. This is because it is the most common beef of the three.

Kobe beef is typically the most expensive of the three because it is a specialty type. In fact, it’s almost impossible to find Kobe for less than $200 per steak.

Wagyu beef is more expensive than Angus beef but less expensive than Kobe because there are broader standards for it.

Here is a price breakdown of the three:

What is Wagyu Beef?

Wagyu beef is a type of wagyu cattle. It is raised in Japan and is known for its high-quality marbling levels. This marbling means it tastes richer and melts in your mouth more easily.

If you’re looking for wagyu, you’ll probably find it at a Japanese restaurant. However, wagyu beef is also gaining popularity in the U.S., so it’s being sold at some grocery stores as well.

Types of Wagu Beef

There are three main types of wagyu beef:
– Japanese wagyu
– American wagyu
– Australian wagyu.
Japanese wagyu tends to have more marbling than wagu from other countries, especially on the outer part of the meat. It’s also known for being fattier.

American Wagyu vs. Japanese Wagyu

Wagyu Cattle come from Japan and were first brought to the US in 1975. American Wagyu is the result of cross-breeding these Japanese Wagyu with other American cattle breeds.

American Wagyu now must be born and bred in the US, while Japanese Wagyu must be born and bred in Japan.

American wagyu has less marbling than wagyu from Japan, but it is leaner and produces a more tender & juicier meat because of specific breeding practices.

If you’re looking for wagyu at your local grocery store, chances are you’ll find wagyu from Japan. However, wagyu from the U.S. is also gaining popularity in America, so it’s possible to find wagyu beef raised in the U.S., too.

Australian Wagyu

Wagyu Cattle were first brought to Australia in the 1980s, where they were cross-bred with other Australian breeds like Murray Grey and Brahman.

Because wagyu cattle were only first imported to Australia fairly recently, wagyu from there is a bit of a rarity. It’s also one of the most expensive types of wagyu because wagyu bred in Australia has very low levels of intramuscular fat.

Australian wagyu tends to have less marbling than wagyu beef from Japan, but still more than wagyu from other countries.

What is Angus Beef?

Angus beef comes from cattle that is bred in Scotland. It’s known for its consistent flavor and large amount of marbling.  Angus beef tastes rich and is the most popular type of beef in the U.S.

A third of all U.S. beef is Angus, but you’ll probably only find it at specialty stores or restaurants that serve high-quality meals.

Types of Angus Beef

There are two types of Angus cows:
– American
– Aberdeen

Aberdeen Angus vs. American Angus

Aberdeen Angus cattle are from Scotland, while American Angus is bred domestically.

Scottish Aberdeen Angus cattle are known for having more marbling than American Angus. Although both types of Angus have lots of marbling, Aberdeen Angus has slightly higher levels of fat, which makes it more flavorful but also less tender than American Angus.

A third of all U.S. beef is Angus and it’s the most popular breed of cow in the U.S. It has more marbling than other types of beef, which means it tastes richer and has more flavor.

What is Kobe Beef?

Kobe beef is wagyu beef from Kobe, Japan. The strict guidelines that Kobe beef live up to mean that it is a delicacy.

In order to qualify as Kobe beef, the wagyu cattle must be born, raised, and fattened in the Hyogo Prefecture of Japan.

Kobe beef is leaner than other wagyu (which has high levels of marbling) but still tastes rich.

What are the Best Wagyu Beef Dishes to Cook?

Wagyu beef is an excellent beef to cook with! Here are some great wagyu beef recipes to try…

Wagyu Steak

A classic recipe for wagyu steak!

Ingredients:

• Wagyu steaks
• Salt and pepper
• Cooking oil

Recipe Source: Food Network

Garlic Butter Miyazakigyu Wagyu Beef Recipe (Steak Bites)

A tasty one-skillet recipe served with fingerling potatos!

Ingredients:

• Wagyu beef, cut into cubes
• Kosher Salt
• Freshly Ground Black Pepper
• 2 Large Garlic Cloves (minced)
• 3 tablespoons Whole Butter
• 1 pound Fingerling Potatoes (cut in half lengthwise)
• 1/4 cup Grapeseed Oil
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Freshly Ground Black Pepper
• 3 Large Garlic Cloves (sliced into quarters)
• 1 Large Shallot (julienned)
• 1/4 cup Parsley (minced)

Recipe Source: Food52

Wagyu Beef Tataki

A light and delicious dish!

Ingredients:

• 500g piece wagyu beef sirloin
• 2 tbs olive oil
• 2 tsp togarashi (Japanese spice mix)
• 4 red radishes, cut into matchsticks
• 1/2 daikon radish (mooli), cut into matchsticks
• 120g punnet shiso cress or small Asian herb leaves to garnish
• 2 tbs Japanese soy sauce
• 1 tbs each rice vinegar and lime juice
• 1/2 tsp wasabi paste, plus extra to serve
• 1 garlic clove, crushed
• 1 tsp grated ginger
• 1 tsp caster sugar
• 1/2 tsp sesame oil

Recipe Source: Delicious

What are the Best Angus Beef Dishes to Cook?

Black Angus steaks with garlic-herb ghee, mushrooms, and spinach

Ingredients:

• 2 Black Angus New York strips (about 10 ounces each) OR 2 Black Angus rib-eyes (about 10 ounces each)
• 1 rounded tablespoon ghee
• Sunbasket garlic-herb blend (granulated garlic – dried thyme – dried oregano)
• 1 organic leek
• 6 ounces organic cremini or other button mushrooms
• 3 ounces organic baby spinach or other leafy greens

Recipe Source: Sunbasket

Angus Beef Pot Roast

Ingredients:

• 1 yellow onion, finely chopped
• 4 medium carrots, peeled and cut into 1-1/2-inch pieces
• 2 shallots, peeled and halved horizontally
• 5 oz beef broth
• 1 (2-1/2 to 3 lb) Angus boneless chuck roast
• 5 fresh thyme sprigs
• 1 bay leaf
• salt and pepper, to taste

Recipe Source: Hy-Vee

Panda Express Shanghai Angus Steak (Copycat)

Ingredients:

• 16 ounces sirloin steak , cut into 1 inch long bites that are ½ inch thick
• 12 ounces fresh green beans , trimmed
• 1/2 medium white onion , sliced into 1 inch wedges
• 8 ounces sliced white mushrooms
• 3 cloves garlic , minced
• 1 tablespoon cornstarch
• 2 tablespoons sesame oil
• 1/2 cup Chinese Rice Wine
• 4 teaspoons Kecap Manis
• 2 tablespoon Worcestershire sauce

Recipe Source: Dinner Then Dessert

What are the Best Kobe Beef Dishes to Cook?

Pan-Fried Kobe Beef Top Sirloin

Ingredients:

• 1 lb Kobe top sirloin
• Sea salt
• Black pepper
• Butter

Recipe Source: How to Cook Meat

Kobe Beef Burgers

Ingredients:

• 2 pounds ground Kobe beef
• 2 large eggs
• 1/2 teaspoon seasoning salt
• Pink Himalayan salt and freshly ground black pepper
• 1 tablespoon grapeseed oil
• Your favorite burger buns, for serving
• Serving suggestions: lettuce, tomatoes, onions, ketchup, mayonnaise, and mustard

Recipe Source: Cooking Channel

Kobe Beef Meatballs

Ingredients:

• 1 loaf bread, preferably focaccia
• 2 cups whole milk
• 1 white onion, diced
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, diced
• 1/4 cup olive oil
• 2 pounds Kobe beef, ground
• 2 pounds veal, ground
• 2 pounds pork, ground
• 1/2 cup grated Parmigiano Reggiano cheese
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup minced parsley
• 1/2 cup minced basil
• 6 whole eggs
• 1 gallon marinara sauce

Recipe Source: Ciao Italia

Final Considerations

The differences between wagyu, Angus, and Kobe beef are mainly in the breeds of cattle used to make them. Wagyu is a special breed of cow from Japan seen as a national treasure.

Angus is a breed of cow with selections made mainly for beef production, with wagyu-like intramuscular fat content. Kobe is wagyu cattle from the Kobe region in Japan.

The wagyu breeds are famous for their marbling and tenderness, which come from very different fats than other types of cows.

Angus beef contains more fat and calories than Kobe and Wagyu, as well as more protein, which means that they are all around the same in terms of healthiness.

The biggest difference between the 3 is the price: Kobe is incredibly expensive, while Angus is much cheaper, and Wagyu is in between the two.

Which one do you think is the best? Tell us in the comments below!

Keren Tayler

My name is Keren Tayler. I am a stay-at-home mama to three lovely girls, Sarah + Rachel + Hannah. Prior to becoming a mom, I had a successful career in the accounting field, steps away from becoming a CPA. I decided to give up on my career in order to raise my own kids (as opposed to letting a nanny do it, no judgment here :)) I learned a lot and I love sharing it with other moms.  Along the way, I also became a Certified Food Handler.