Fullblood Wagyu refers to cattle that are 100% pure Wagyu, with absolutely no crossbreeding in their lineage—every ancestor traces back to the original Japanese Wagyu bloodlines.
To qualify as fullblood, the animal must have verifiable DNA proof that its genetics are entirely Wagyu with no outside breeds introduced at any point. This purity is what gives fullblood Wagyu its famously consistent traits:
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Ultra-fine, intricate marbling
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Exceptional tenderness
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Deep, rich, buttery flavor
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High melt-point intramuscular fat
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Reliable eating quality, cut after cut
Because the genetics are completely pure, fullblood Wagyu consistently delivers the most traditional and authentic Wagyu eating experience. It represents the highest possible standard for Wagyu cattle outside of Japan—and is generally rarer, more expensive, and more sought-after than crossbred or F1–F4 cattle.