Ask any steak lover to explain the difference between Wagyu and Black Angus and you’ll usually get a shrug, maybe a mumble about “fat” or “flavour.”

But the truth is, these two breeds are worlds apart — and knowing the difference makes all the difference when it’s time to fire up the grill.

Wagyu, without a doubt, is the rockstar of beef.

Born in Japan and famous for its insane marbling, it’s the kind of steak that melts in your mouth like butter on hot toast.

That’s thanks to the intramuscular fat laced through every bite.  The result is that rich, silky, borderline decadent.

But here’s the catch: that luxury comes with a price tag to match.

Wagyu is an occasional indulgence, not an everyday staple.

What’s Black Angus then?

Black Angus, on the other hand, is the people’s champion.

Originally from Scotland, Angus is all about big, bold beefy flavour. It’s got marbling, sure, but less of the creamy overload you get in Wagyu.

Instead, it delivers a firmer bite, a juicy chew, and that traditional steak taste most of us actually crave when we sit down to dinner.

And unlike Wagyu, you don’t need to take out a second mortgage to enjoy it.

MeatCraft switches to Black Angus

That’s why MeatCraft has made the switch (perhaps permanently, perhaps temporarily) to premium Black Angus striploin cuts, sitting at a beautiful marbling score of 3.

It’s the sweet spot: enough marbling to stay juicy and tender, without tipping into the richness overload of Wagyu.

Think of it as balance in beef form — flavourful, satisfying, and versatile enough for a quick pan-sear on a Tuesday or a full steak-night spread on the weekend.

Why will customers (YOU), love it?

Because it’s honest steak.

No gimmicks, no over-the-top butteriness that you can only eat three bites of.

Just a proper, juicy striploin with a bold Angus punch and the perfect amount of fat to keep every slice tender.

It’s steak that feels indulgent, but not intimidating.

At the end of the day, Wagyu might win the crown for luxury, but Angus striploin wears the crown for everyday enjoyment.

MeatCraft’s move isn’t about downgrading — it’s about choosing the cut that keeps plates clean, wallets happy, and mouths watering.

And if you ask us?

The proof won’t be in the story — it’ll be in the sizzle.