Wagyu biltong is traditional biltong made from Wagyu beef instead of a standard cut. Wagyu is a breed known for its exceptional marbling — fine streaks of fat running through the muscle — which carries through the curing and drying process to give a softer texture and a richer, more buttery flavour than regular biltong.

Not better — just different. It really comes down to personal preference. If you like a leaner, meatier bite with a more traditional biltong chew, Angus is the way to go. If you prefer something richer and more indulgent with a softer texture from the extra marbling, Wagyu is the better fit. Both are made the same traditional way — it's simply a question of how much fat and richness you like in your biltong.

They're different breeds bred for different things. Angus is a hardy, all-purpose breed valued for solid marbling and a robust beefy flavour — it's the standard for quality everyday beef. Wagyu ("wa" = Japanese, "gyu" = cattle) is a Japanese breed bred specifically for extreme marbling, giving it a much higher fat content, a softer, buttery texture, and a richer, sweeter taste.

Wagyu is typically grain-finished to maximise marbling. In short: Angus is leaner, meatier, and more versatile; Wagyu is fattier, richer, and more of a luxury/occasion product.