About Beef Types.

We have listed below some of the beef types that are generally considered premium brands but tons of the best beef in the county comes from a variety of cattle types.  Texas Longhorn, English Hereford, and many other types of cattle can be graded USDA Prime and USDA choice (the only grades sold by Chicago Steak Company).   Generally speaking, the most important (and the only truly objective) aspect to consider when buying steaks is USDA grade but several cattle types have marketed themselves as premium and may or may not have a higher standard of quality than the USDA grading system.



Black Angus:  Angus beef is the most popular premium beef in America and and can come from either red angus or black angus cattle but the overwhelming majority is black angus.  Angus beef display significant marbling which results in superior taste, tenderness, and juiciness to other domestic cattle. 



Kobe:  Kobe beef comes from Wagyu cattle and is well know for it’s marblieing and high quality. The cattle that provides Kobe beef is also feed a specific diet of beer and sake and is massaged daily to increase quality. To be labled “Kobe, beef must not only come from Wagyu cattle but must also be processed in Kobe japan.  Wagyu cattle can be bred and raised in other countries but as long as it is processed in Japan it can cary the “Kobe” beef label 



American Wagyu: (also called American Style Kobe):  The United States currently has a mix of pure bred Wagyu cattle and cattle that have been cross-bred with Angus cattle.   American Wagyu are fed a diet similar to that of Wagyu in Japan.  American Wagyu also displays the same characteristics of Kobe beef but since it was not processed in Japan can not use the name “Kobe Beef”.   Wagyu, like Kobe beef, is known for its marbling characteristics, taste, tenderness, and juiciness.



Australian Wagyu:  Wagyu cattle where first imported into Australia in 1991 and Australian cattle companies maintain both pure bred and cross bred herds.  The cattle are feed a diet similar to that of Wagyu in Japan and display the same characteristics of Kobe beef and American Style Kobe beef.