What is Wagyu Beef? The History, Facts, and Why Wagyu X Angus is the Best Beef You Can Buy

If you’ve ever heard people rave about Wagyu beef, you might be wondering what makes it so special. Is it just another fancy cut of meat, or is there something truly different about it? The truth is, Wagyu beef stands apart from any other kind of beef in the world, both in flavour and texture. And when you cross Wagyu with high-quality Black Angus cattle, you get the absolute best of both worlds: a beef that’s rich, buttery, and full of bold flavour, while still being accessible to everyday meat lovers.

At Six 9 Ranch, we’re passionate about raising high-quality Wagyu X Angus cross cattle to bring you the best beef possible. Let’s take a look at what makes Wagyu beef unique, its history, and why this cross is the best beef you can buy.

What is Wagyu Beef?

The word Wagyu (和牛) translates directly to "Japanese cow." Wagyu cattle are a specific breed originally from Japan, known for their intense marbling and unmatched tenderness. Unlike other breeds, Wagyu naturally develops intramuscular fat that melts at a lower temperature, giving it that signature buttery texture and depth of flavour.

Wagyu beef isn’t just about fat content—it’s about the type of fat. The marbling in Wagyu contains a higher percentage of monounsaturated fats, omega-3s, and omega-6 fatty acids, making it not only delicious but also healthier than traditional beef.

A Brief History of Wagyu Beef

The origins of Wagyu cattle date back over 1,000 years when cattle were first brought to Japan. Because Japan’s rugged terrain made travel and trade difficult, regional breeds developed distinct genetic traits. These cattle were initially used as draft animals in agriculture before Japan’s shift toward beef production in the 1800s.

By the late 20th century, Wagyu beef had become one of Japan’s most prized exports, with breeds such as Kobe, Miyazaki, and Ohmi Wagyu gaining international fame. Today, Wagyu cattle are bred worldwide, but only a small percentage are full-blood Japanese Wagyu.

Fun Facts About Wagyu Beef

• Wagyu beef has a higher ratio of healthy fats than traditional beef, making it both flavourful and beneficial for heart health.

• The melting point of Wagyu fat is lower than human body temperature, which is why it literally melts in your mouth.

• Authentic Kobe beef is a specific type of Wagyu that must come from the Hyogo Prefecture of Japan, similar to how Champagne must come from a certain region in France.

• In Japan, Wagyu cattle are raised with great care, sometimes even receiving massages and special diets to ensure top-tier meat quality.

• The marbling in Wagyu isn’t just genetic—Wagyu cattle are raised with meticulous feeding programs that extend for over 600 days to ensure optimal fat distribution.

Why Wagyu X Angus is the Best Beef You Can Buy

At Six 9 Ranch, we raise home-raised Black Angus cows and heifers bred to Wagyu bulls, creating a beef that combines the best of both breeds. Here’s why this cross is the superior choice:

1. The Perfect Balance of Marbling and Beefy Flavour

While pure Wagyu is famous for its melt-in-your-mouth texture, some people find it too rich for everyday eating. Angus beef, on the other hand, is known for its deep, beefy flavour but has less marbling. By crossing Wagyu with Angus, you get the perfect balance—exceptional marbling for tenderness, with the bold, juicy flavour Angus is known for.

2. More Affordable Without Compromising Quality

Purebred Wagyu is often expensive due to the slow-growing nature of the breed and the intensive feeding programs required. A Wagyu X Angus cross allows for a more affordable yet equally premium product, making high-quality beef accessible to more people.

3. A Healthier Beef Option

Because Wagyu naturally has higher monounsaturated fat levels, the Wagyu X Angus cross produces a healthier fat profile compared to conventional beef. You still get that great marbling, but with fats that are better for your heart.

4. Ideal for Any Cooking Method

Whether you’re grilling steaks, slow-roasting brisket, or smoking ribs, Wagyu X Angus beef holds up beautifully to various cooking methods. The added marbling keeps the meat tender and juicy, even at high temperatures, while the Angus genetics ensure a robust beef flavour.

5. Raised Right, the Way Beef Should Be

At Six 9 Ranch, we believe in raising our cattle ethically—with open pastures, a natural diet, and no unnecessary additives. We focus on quality over quantity, ensuring that every cut of meat we produce meets the highest standards.

Where to Get Wagyu X Angus Beef in Alberta

If you're looking for premium Wagyu X Angus beef, Six 9 Ranch has you covered. Our first crop of finished Wagyu cross cattle will be available in the spring of 2025, and we’re excited to bring you beef that’s rich, tender, and raised with care.

Stay tuned for updates on availability, and in the meantime, if you have any questions about our beef, how we raise our cattle, or why Wagyu X Angus is the best choice for your table, we’d love to chat.

For more details and to reserve your beef, contact us today!