Wagyu beef was first imported to America in 1975, With two black and two red bulls imported to Morris Whitney.
Since then, wagyu beef has grown in to a giant market in America, leading several farms to focus on 100% full bred wagyu while other farms crossbreed Japanese Wagyu with American Angus. There are no other breeds of cattle in America that come close to the flavor and marbling that the American Wagyu cattle has to offer; the BMS (beef marbling scale) is noticeably than the highest American grade, Prime, and provides an incredible opportunity for cooking.
While American Wagyu does not work on the same quality scoring and grading scale as it does in Japan, this emerging market is responsible for producing incredible versions of Japanese Wagyu. American Wagyu plays a vital role in increasing the quality of beef produced in America, giving health conscious consumers the opportunity to enjoy high-quality red meat.