Here's a breakdown of the different Wagyu classifications:
FB (100% Full-Blood): When beef is labeled as "100% Full Blood Wagyu," it assures consumers that the animal's genetic heritage is purely Wagyu, reflecting a commitment to maintaining the breed's unique characteristics and ensuring a high-quality product.
F3 (93.75% Purebred): F3 Wagyu cattle have even more Wagyu genetics in their lineage. These animals are nearly purebred and are known for exceptional marbling and overall quality.
F2 (75% Crossbred): These animals result from further crossbreeding, typically involving two F1 Wagyu animals mating. They have a higher percentage of Wagyu genetics than F1 and exhibit more Wagyu characteristics regarding marbling, texture, and flavor.
F1 (50% Wagyu): This indicates that the animal is the first generation of crossbreeding, with one parent being a Full-blood Wagyu and the other from a different breed, typically Angus. While F1 Wagyu may not have the same level of marbling as Full-blood Wagyu, it is still considered high-quality beef and can grade out at 100% Prime when it meets the necessary criteria.
It's essential for consumers to be aware of these classifications when purchasing Wagyu beef. A product labeled as "100% Full-blood Wagyu" guarantees the highest level of Wagyu purity. Anything labeled simply as "Wagyu" without specifying its percentage may likely be an F1 (50%) or some other hybrid variation.
Ultimately, the choice between Full-blood Wagyu and crossbred Wagyu depends on personal preference and the beef's desired flavor and marbling characteristics. See the Discover Wagyu Beef Tab for more information and cooking tips for the different percentages.