Wagyu beef comes from a specific breed of cattle native to Japan called wagyu cattle. Wagyu literally means “Japanese cow” in Japanese. There are four main breeds of wagyu cattle:
Japanese Black
- Makes up over 90% of wagyu cattle in Japan
- Known for heavy marbling that gives wagyu its signature melt-in-your-mouth texture
- Regional strains include Tajima, Tottori, Shimane, and Okayama
Japanese Brown
- Also called Japanese Red
- Raised mainly on Shikoku Island and Kyushu Island
- Leaner meat with less marbling compared to Japanese Black
Japanese Polled
- Found mostly in Yamaguchi Prefecture
- Naturally hornless cattle
Japanese Shorthorn
- Raised primarily in northern Japan, like Iwate Prefecture
- Contributes less than 1% of wagyu cattle
The Japanese Black breed is the most common source of authentic wagyu beef. Its high degree of marbling from ample intramuscular fat gives wagyu its rich, buttery flavor and tender texture.
Wagyu cattle are descendants of native ancient Japanese cattle They were crossbred with imported European breeds in the late 1800s to improve meat and milk production The four wagyu breeds emerged through selective breeding of the crossbred cattle in the early 1900s.
Today wagyu cattle are raised to stringent standards in Japan. Their genetics and lineage are closely monitored. Only the finest wagyu cattle are approved for breeding to maintain exceptional quality.
Outside Japan, fullblood wagyu are raised from imported embryos and semen from pure Japanese bloodlines. Crossbreeding with breeds like Angus also produces wagyu-influenced beef. But authentic wagyu beef comes straight from purebred wagyu cattle, mainly the Japanese Black breed.
Unique Climate and Environment
The regions where wagyu are raised are known for specific climatic conditions that contribute to the beef’s unique qualities. Each region’s distinct weather, water quality, and vegetation can play a role in shaping the flavor and marbling of the beef.
Regional Techniques and Traditions
Each wagyu-producing region in Japan has its own techniques, feeding practices, and traditions that contribute to the local beef’s signature qualities.
For instance, Kobe beef is known for its finely marbled, delicate meat, which some attribute to the region’s mineral-rich water and specific feeding techniques.
In Japan, wagyu beef is graded according to rigorous standards to ensure the highest quality and consistency. The Japan Meat Grading Association (JMGA) evaluates wagyu based on yield, marbling, color, firmness, and texture. This system classifies wagyu into quality categories and ranks. Here’s how the grading works:
The Luxurious Life of Wagyu Cows: Behind the World’s Most Expensive Meat
FAQ
What animal meat is Wagyu?
‘Wagyu’ refers to all Japanese beef cattle, where ‘Wa’ means Japanese and ‘gyu’ means cow. Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance.
Why is Wagyu so expensive?
What part of the cow is Wagyu beef from?
Wagyu is a breed of cattle. You find Wagyu beef all over the entire carcass of a Wagyu cow. A Wagyu cow like other cows is made up of chuck, brisket, rib, flank, shank, loin, rump, round, etc. All will be called Wagyu, and all taste pretty damn great if prepared correctly.
Why is Wagyu beef so special?
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Exceptional Marbling:Wagyu cattle are bred for their ability to deposit fat within the muscle, creating a network of fine, marbled fat streaks that melt during cooking, releasing rich flavor and creating a buttery texture.
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Unique Genetics:Wagyu cattle have a genetic predisposition for intramuscular fat, resulting in the distinct marbling patterns that are highly sought after.
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Careful Breeding and Raising:Japanese farmers have meticulously bred Wagyu cattle over centuries, prioritizing meat quality over growth rate or yield.
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Nutritious Diet:Wagyu cattle are often fed a high-energy diet of rice straw, corn, and barley, which contributes to the fat deposition and marbling.
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Stress-Free Environment:Many Wagyu cattle are raised in a low-stress environment, which also contributes to the meat’s quality.
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High-Quality Fat:Wagyu fat has a lower melting point than other beef, contributing to its buttery texture and flavor.
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Heart-Healthy:Wagyu beef is a good source of monounsaturated fats, including oleic acid, which are considered heart-healthy.
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Umami Flavor:Wagyu’s high marbling contributes to its rich, savory flavor, often described as “umami,” which is the fifth taste in Japanese cuisine.
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Tender Texture:The fine muscle fibers of Wagyu cattle, combined with the marbling, create a tender and melting sensation in the mouth.