Battle of the Beef American Black Angus vs. Wagyu Beef_FB-1024x538

American Black Angus vs Wagyu beef. Definitely two very impressive cuts of beef, but which one is better? Grab your fork and steak knife and dive right in to this tutorial to get some great tips on smoking a beef sirloin cap to mouth watering perfection.

Battle of the Beef: American Black Angus vs Wagyu Beef

The Cuts of Beef

To make this fight fair for both contestants, the cuts used were as similar as possible: Two beautiful Sirloin Caps of the same size/weight, aged for 21 days. One comes from American Black Angus cows, the other from Australian bred Wagyu cows.

These babies definitely look great, but right away there’s one big difference: the Wagyu clearly has a lot more fat marbling running in complex patterns through the meat. The Black Angus beef also has a very good amount of marbling, just not a much.

Moving in closer, we can smell the nutty, fresh aroma of grass fed Black Angus beef. On the other hand, Wagyu has a darker but also very nutty scent.

Overall, both cuts look and smell fantastic, with the Wagyu feeling just a bit more tender to the touch.

But what about the end product? Isn’t that why we’re all here for? Let’s fire up the grill and see if the price difference between the two is worth it or not.

Black Angus vs Wagyu: Let’s get Cooking!

When cooking “high-end” beef of this type, be sure to always us a high quality and reliable meat thermometer to properly monitor your meat temperatures and avoid overcooking your meat.

Having carved the fat cap in a checkered pattern and seasoned it with salt flakes, they can go right over indirect heat at ~390ºF. To ensure even cooking, turn them around about halfway through the cook.

To get the most out of our beef, we’re aiming for a medium rare. This, according to most food scientists, is the point when the meat is at its most flavorful. When internal temperature hits 130ºF, we can pull them off the heat and let them rest at room temperature for 15-20 minutes. Carryover temperature will keep cooking the meat on the inside, and the juices will be absorbed back into the beef.

Slicing the meat against the grain reveals the delicious inside of our cook. Each slice has a crispy fat edge on one side, with both Wagyu and Black Angus resulting in very juicy and tender meat that is an explosion of taste. The extra marbling throughout the Wagyu gives it a slight edge here as well, since it practically falls apart to the slightest pull.

Conclusion: Which is Better?

Conclusion: Which one is better? Well, the Wagyu beef definitely has some clear advantages over the Black Angus, and that is also reflected in the price. All in all, if you have the budget you can go with the more expensive option, but both will result in some great meals, which you will definitely enjoy.

There you have it, the battle of black angus vs wagyu beef.

As we like to say, “to each his own” as meat grilling and smoking all comes down to your own personal preferences and tastes.

Bonus Recipes for Beef

Here are two 5-minute sauce recipes that go perfectly with your sliced beef. Simply put all of the ingredients in your food processor, and blend away.

5-minute Chimi Churri Sauce

  • 5 cloves of garlic
  • 1 spring onion (chopped)
  • a handful of fresh parsley
  • 3 twigs of Oregano
  • 7 Tbsp olive oil
  • 3 Tbsp red wine vinegar
  • 2 pinches of salt
  • Fresh ground black pepper

5-minute Pepper Sauce

  • 5 cloves of garlic
  • 1 spring onion (chopped)
  • a handful of fresh parsley
  • half a twig of fresh thyme
  • 2 sage leaves
  • 5 slices pickled jalapeno
  • 2 sun dried red peppers
  • 2 sun dried tomatoes
  • 7 Tbsp olive oil
  • 3 Tbsp red wine vinegar
  • Juice from half a lemon
  • 2 pinches of salt
  • Fresh ground black pepper


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