It’s on days like today that I realized I might have one of the best jobs on the entire planet. Why? Because I get to eat some truly mythical meat. Today, it’s bougie beef aka steaks from Wien’s Wagyu. If you want to order for yourself, we’ve included a link to their website. We are comparing Full blood Black Wagyu and American Wagyu steaks to see which one turns up the tasty!

The FAT is Where It’s AT

We have two types of Wagyu steaks;

1. 100% Wagyu Beef. This is a unique cut because you’re not going to find something like this on your grocery shelves or restaurant menus.
2. Angus/Wagyu Cross Beef. You will also see this called American Wagyu or Wangus. These steaks are more accessible in the stores and restaurants.

What’s going to be one of the primary differences? The marbling, of course! As you’ve heard me say many times before, the fat is where it’s at. The intramuscular fat, or marbling, is where beef meat in general gets a
lot of its flavor. 100% Wagyu is really tough to beat when is comes to marbling. American Wagyu is also very well marbled and is comparable to a prime Angus steak. When talking steaks the focus beef grades are select, choice and prime.

American Wagyu Steak vs Full Blood Black Wagyu Steak

Before cooking the Wagyu steaks, we trimmed the fat from each steak and saved it to make Beef tallow. We cooked both steaks on our Blazing Bull infrared grill (we learned this technology from visiting Steak 48 in Chicago). We fired up the grilled to about 1500 degrees Fahrenheit and cooked the steaks to and internal temperature of 125 degrees Fahrenheit. After resting for 5 minutes, the steaks reached a final temperature of 130 degrees Fahrenheit or medium rare.

Full Blood Black Wagyu Steak – this steak came out super juicy with a nice crust from the infrared Blazing Bull. It has a nice sweet and salty flavor to it that is really unique. Due to the heaving marbling, this steak is very rich!

American Wagyu Steak – this steak was also delicious, but not as delicious as the latter. It still have a good balance of salty and sweet that comes from the dry aging process.

Both steak are beautiful cuts that are tender, juicy and rich. But if we HAD to choose, the Full Blood Black Wagyu is a no brainer!

Which would you guys choose?! Or do you have a steak recipe or experiment that you want to see us try next? Let us know in the comments! Subscribe to our YouTube Channel to keep a look out for big things coming this summer and weekly recipe videos!

Pssst! If you haven’t make sure you check out our How to Cook & Season Steak Video Guide! You won’t believe the steaks you will learn to cook with this guide!