What is Wagyu
What Is Wagyu Beef?
Wagyu means "Japanese cow." Authentic Wagyu beef is known for its fine marbling, rich flavor, and melt-in-your-mouth texture. True Wagyu comes only from Japan and follows strict breeding, feeding, and grading standards.
History
The word Wagyu stands for Japanese (WA) Cow (Gyu). Some of the main regions that Wagyu originate from are Gunma, Iwate, Kagoshima, Kumamoto, Miyazaki, and Tajima Prefectures in Japan.
A5 is the highest meat grade in Japan, and is the most delectable, coveted beef in the world. It is immediately recognizable by its exceptional marbling. In 2017, one cattle from Kagoshima took 3rd prize at the "Wagyu Olympics" in Japan.
Intensely satisfying in small portions, one must taste this beef to really speak to the mouthwatering, buttery flavor with extreme tenderness and smooth texture.
Why Japanese Wagyu Is Different
Japanese Wagyu is graded under a strict national system that evaluates marbling, texture, color, and fat quality. Only beef that meets these standards qualifies as authentic Japanese Wagyu.
Regional Overview
Wagyu beef is produced across several regions of Japan. Each region's climate, geography, and farming tradition influence the flavor and texture of its Wagyu.
| Region | Wagyu Type | Description |
|---|---|---|
| Hyōgo Prefecture | Kobe Wagyu | Known for intense marbling, delicate texture, and rich flavor. Highly regulated and extremely rare. |
| Mie Prefecture | Matsusaka Wagyu | Deep sweetness and soft fat that melts at low temperatures. Often considered among the highest quality Wagyu. |
| Shiga Prefecture | Omi Wagyu | One of Japan's oldest Wagyu brands, offering balanced marbling and a refined taste. |
| Other Regions | Regional Wagyu | Japan produces Wagyu in multiple prefectures, each influenced by local traditions and environment. |
Grading
The Wagyu grading system is originally from Japan but has been adapted to national beef gradings for better categorization. The Japanese Beef Marbling Score is the most common tool for quality on the Japanese meat quality grading scale.
It measures the percentage of fat within the muscle, and analyses the firmness and texture, color, and the marbling. In the United States, the Wagyu is graded on the USDA grading scale.
| Name | Japanese Grade | USDA Grade | Marbling |
|---|---|---|---|
| Select Steak | - | USDA Select | Slight |
| Choice Steak | - | USDA Choice | Small / Moderate |
| Prime Steak | - | USDA Prime | Slightly Abundant |
| 100% Fullblood Wagyu | A4 | Beyond Prime | Very Abundant |
| Japanese A5 | A5 | Beyond Prime | Very Abundant |
100% Fullblood
In the United States, the highest quality raised Wagyu is called 100% Fullblood. This means, that the cows can be 100% be tracked back to an original Japanese herd.
There is therefore no crossbreeding between American Angus and Wagyu cows. At Authentic Wagyu, our cattle come from the Tajima bloodlines which are raised on our Washington Pasture.
This is why Authentic Wagyu's 100% Fullblood cattle produce superior meat compared to traditional American Wagyu and Angus Beef, in both appearance and taste.
