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.
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. 4 lbs.
est. wt. 3 lbs.
est. wt. 2 lbs.