Wagyu beef has become synonymous with high quality, luxurious meat. With its rich marbling, tender texture, and buttery flavor, it’s easy to see why Wagyu commands premium prices at upscale restaurants and butcher shops. But what exactly makes this Japanese beef so special?
What is Wagyu Beef?
The word “Wagyu” literally translates to “Japanese cow.” However, not all beef from Japan qualifies as true Wagyu. The term specifically refers to beef from Japanese Black cattle, a breed with unique genetic characteristics that result in unparalleled marbling.
Four breeds make up the Wagyu family in Japan:
- Japanese Black (Kuroge)
- Japanese Brown (Akage)
- Japanese Polled (Mukaku)
- Japanese Shorthorn (Nihon Tankaku)
However, only Japanese Black cattle produce the coveted rich, fatty Wagyu beef that has become so famous. Unlike other breeds, Japanese Black cattle possess a genetic predisposition to marbling – that is, the accumulation of mono-unsaturated fat within the muscle. No other breed of cattle naturally marbles to the extent of Japanese Black cattle.
The Difference Between Wagyu and Other Beef
So what sets Wagyu apart from conventional beef in terms of marbling, flavor, and texture?
Extensive Marbling
The abundant marbling is the defining characteristic of Wagyu beef All that intramuscular fat results in meat that is exponentially more tender, juicy, and flavorful than standard cuts of beef When cooked, the marbled fat literally melts – allowing the beef to practically dissolve in your mouth for an unparalleled experience.
Rich, Buttery Flavor
In addition to making the meat tender and succulent, the plentiful marbling also infuses Wagyu beef with robust, savory umami flavors The beef tastes decadently rich and buttery, with sweet undertones Rather than focus on beefiness, the flavor profile of Wagyu is more subtle and complex.
Tender Texture
The extensive marbling means Wagyu beef cooks up exceptionally tender. Even when cooked past medium, it remains moist and delicate. The meat has a smooth, almost silky quality that differs completely from conventional beef.
What Goes Into Raising Wagyu Cattle?
To achieve the highest quality beef, Wagyu cattle are pampered from birth to slaughter. Maintaining low stress levels is key, as stress will negatively impact the flavor and tenderness of the meat. In Japan, cattle are afforded zen-like existences – their environments are carefully controlled to limit noise, agonistic interactions, and other stressors.
They are provided with constant access to fresh water and high quality feeds designed to encourage marbling. The cattle receive regular veterinary care and their welfare is closely monitored. Wagyu cattle live longer lifespans than conventional cattle as well – up to 30 months vs. 18 for conventional beef breeds.
While small numbers of Wagyu cattle exist in the USA and Australia, authentic Wagyu beef comes from Japan. Only Japanese Wagyu cattle benefit from the traditional heritage, genetics, and exacting production methods required to yield A5 quality beef.
Grading Wagyu Beef
Wagyu beef is graded on a scale from A1 to A5, with A5 being the highest quality grade. Grades are assigned based on the amount of marbling as well as the quality of the marbling, color, texture, and brightness of the meat.
- A5 Wagyu has the most abundant, beautiful marbling. It will be finely textured and soft.
- A1 Wagyu has little marbling, and the meat quality is similar to conventional beef.
Within the A5 grade, you may also see scores like 12, 11, or 10. This refers to the Beef Marbling Score (BMS), which rates marbling on a 12 point scale. A5 Wagyu with a BMS of 12 represents the absolute best quality attainable.
The most desired Wagyu beef comes from the Kobe region. To qualify as genuine Kobe beef, the cattle must meet the strict geographical and quality standards set by the Kobe Beef Marketing & Distribution Association. Only about 3,000 heads of cattle annually yield authentic Kobe beef.
Why is Wagyu Beef So Expensive?
Between the genetics, upbringing, care, and grading, it’s easy to see why this beef commands such outrageous prices. At upscale restaurants, a few ounces of A5 Wagyu can cost over $100.
Raising Wagyu cattle requires major investments – the breeding stock in Japan can sell for tens of thousands per head. Providing the highest care from birth through slaughter takes intensive labor, time, and inputs. And of course, yields are very limited for this niche product.
The supply is dwarfed by the demand, as Wagyu’s prestige continues to grow worldwide. For the chance to experience its unparalleled flavor and velvety texture, Wagyu aficionados are willing to pay top dollar.
Is the Splurge Worth It?
For hardcore beef fans, Wagyu’s melt-in-your-mouth savoriness and richness is an experience like no other. The buttery texture and mouthfeel imparted by the marbling simply can’t be replicated by any other variety of beef. Just a small amount of A5 Wagyu satisfies in a way no conventional steak can.
That said, the extreme prices restrict Wagyu to special occasion dining for most. Budget-focused consumers may be just as content with a nicely marbled Prime steak from an American Wagyu crossbreed. While it lacks the cachet of Japanese Wagyu, high quality American Wagyu still delivers on tenderness and flavor at a fraction of the cost.
No other beef can match genuine Japanese Wagyu, but the price tag isn’t necessarily justified for every budget or palate. For the true beef connoisseur though, a slice of A5 Wagyu is a singular experience making the splurge well worthwhile.
What is Wagyu Beef?
If you’re wondering what makes a steak Wagyu, you’re not alone. Wagyu can be translated into “Japanese cow” (wa = Japanese, gyu = cow) and can be found in four different types of Japanese cattle: Aakage (Brown), Kuroge (Black), Mukaku (Polled), and Nihon Tankaku (Shorthorn).
Where does it come from?
In Japan, there are four genotypes that make up the Wagyu breed – Japanese Black, Japanese Brown, Japanese Shorthorn and Japanese Polled.
Originally, the Japanese used Wagyu as work animals, because of their robust stature and physical endurance. Over the years, the breed has become revered to the point that in 1997 the Japanese Government declared Wagyu as a national treasure and banned exports of the cattle to other countries.
However, some embryos and live cattle had already been exported from Japan to the US, from where Australia sourced their first Wagyu genetics in the early to mid-1990s. Since then, Australian producers have now grown their cattle numbers significantly, to the extent that Australia produces more wagyu cattle outside of Japan than anyone else.
Most of the beef from this production is now exported, with a proportion being consumed here in Australia where demand is also increasing.
The history, science and taste of Wagyu beef
FAQ
Why can’t you eat a lot of Wagyu beef?
I cooked a lot of fat out of these steak cubes, but surprisingly, they were still flavorful. A5 Wagyu is so heavy that it’s hard to eat more than a few bites.
Why is Wagyu beef so much better?
Wagyu beef has gained global recognition for its extraordinary flavor and texture, largely owing to its rich marbling and superior genetics.
What makes Wagyu beef so expensive?
What makes wagyu meat special?
Wagyu beef, originating from Japan, is renowned for its extraordinary marbling, which results in unmatched tenderness and a rich buttery flavour. The key differences between Wagyu and other beef types lie in the genetics, breeding methods, and feed. Japanese breeders know the breeding history of all their Wagyu cattle.May 9, 2024