WANGUS (WAGYU / ANGUS CROSS). Marbling leads to the biggest difference between wagyu and Angus: the texture. Because of the heavy marbling in wagyu, the cut of meat is more tender and buttery. And while Angus is still a tender cut, the lack of intramuscular fat marbling creates a cut that won't melt in your mouth the way wagyu does. Produced with no added hormones and no antibiotics.
Favorite collection of our Wangus steaks
A favorite collection of beef and pork the family will enjoy!
Fan favorites for tailgating
(6) - 1/3 lb. patties
1 lb. pkg Wangus
est. wt. 7 oz.
est. wt. 10 oz.
est. wt. 12 oz.
est. wt. 12 oz.
est. wt. 8 oz.
est. wt. 10 oz.
est. wt. 10 oz
est. wt. 8 oz.
est. wt. 2 - 3.5 lbs.
est. wt. 2-3 lbs.
est. wt. 3.5 lbs.
est. wt. 3 lbs.
est. wt. 2 lbs.
est. wt. 1 lb.
est. wt. 3 lbs.
12 oz
1 lb pkg (12 per package)
1 lb. pkg
est. wt. 4 lbs.
est. wt. 3 lbs.
est. wt. 2 lbs.
est. wt. 3.75 lbs.
1lb. pk.
est. wt. 1 lbs.