Wagyu beef is one of the most prized and coveted meats in the world Hailing from Japan, it’s renowned for its exceptional marbling, tenderness and mouthwatering flavor But what exactly makes wagyu beef so unique? The answer lies in understanding what wagyu beef is made from.
The Origins of Wagyu Cattle
Wagyu cattle are the source of wagyu beef. “Wagyu” literally translates to “Japanese cow”. The wagyu breeds originated in Japan by crossing native Asian cattle with imported European breeds. Initially, they were used as draft animals for agriculture and transport.
Selective breeding over decades focused on cultivating genetic traits that increased intra-muscular fat cells, known as marbling. The rich marbling provides a readily available energy source and is the key to wagyu’s signature succulence.
The 4 Main Wagyu Breeds
There are 4 main breeds of wagyu cattle
Japanese Black
- Makes up over 97% of wagyu in Japan
- Known for heavy marbling
- Regional strains include Tajima, Tajiri, Shimane
Japanese Brown/Red
- About 5% of wagyu in Japan
- Less marbling than Japanese Black
- Found in Kochi and Kumamoto
Japanese Polled
- Few in numbers
- Found in Yamaguchi
Japanese Shorthorn
- Less than 1% of all wagyu
- Found in northern Japan like Iwate
Meticulous Breeding
Wagyu cattle breeding follows strict protocols. Only fullblood animals from Wagyu bloodlines are used. Great care is taken to selectively breed animals that exhibit ideal marbling, texture, and taste.
Artful crossbreeding helps reinforce the distinctive Wagyu characteristics. Frequent progeny testing ensures only the very best bulls and cows reproduce. Maintaining superior genetics is paramount.
Specialized Feeding
After selective breeding, Wagyu cattle are raised in spacious farms with prime care. Their specialized diet is vital to enhance marbling and flavor.
- Fed a balanced diet of quality local forage
- Supplemented with grains like corn, barley or wheat
- Some are fed beer, massage daily and listen to music to reduce stress!
This tailored diet packed with nutrients promotes steady fat marbling between muscles. It’s this lavish marbling that imparts wagyu beef with its melt-in-your-mouth tenderness and remarkable taste.
Extended Rearing Period
Wagyu cattle are raised much longer than conventional beef breeds – around 30 months vs 18 months. This extended rearing allows animals to reach full maturity and optimal marbling.
Throughout this slow-growing period, each animal is carefully monitored to satisfy the strict standards for wagyu beef production. Only the best make the cut.
Rigorous Grading
Prior to sale, wagyu carcasses undergo meticulous inspection and grading. The meat is judged on marbling, color, texture, firmness and fat quality.
There are 5 quality grades from 1-5, with 5 being the highest grade awarded to the finest beef. Each wagyu steak will display its quality score. The best cuts are then designated “wagyu beef.”
Regional Wagyu Brands
Thanks to its rich heritage, wagyu beef commands premium pricing. Within Japan, different regions have established their own renowned wagyu brands like Kobe, Matsusaka, Miyazaki and Yonezawa.
These brands reflect the first-class local breeding and rearing practices that underpin superior wagyu. They offer provenance and help justify the higher prices.
The Bottom Line
Wagyu Beef — Delicious and Healthy
The unique combination of taste and tenderness of highly marbled Wagyu beef makes for an unrivaled eating experience. That is why Wagyu beef is finding its way into the repertoires of Gourmet cooks and fine restaurants.
Not only is it a gastronomic delight, but it’s healthy for you too. Health experts have discovered the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef. And the saturated fat contained in Wagyu is different, forty percent is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels. The profile of marbled Wagyu beef is more beneficial and healthier to human health.
Wagyu is also higher in a type of fatty acid called conjugated linoleic acid (CLA). Wagyu beef contain the highest amount of CLA per gram of any foodstuff – about 30% more than other beef breeds – due to higher linoleic acid levels. Foods that are naturally high in CLA have fewer negative health effects.
The American Wagyu Association was incorporated in Texas on March 14, 1990 and serves to register Wagyu cattle in the U.S., Canada and other countries. The Association headquarters are based in Post Falls, ID. The Association has a vibrant membership base and continues to promote and develop a sustainable industry.
The opportunities Wagyu beef can offer are endless. Wagyu genetics caters to producers targeting the high end restaurant trade with highly marbled beef to the seedstock producer supplying cow / calf producers a crossbred alternative that will offer calving ease and premium carcass quality in a single cross which no other beef breed can.
Wagyu has a vital role to play in todays beef industry, increasing the quality of red meat produced that health conscious consumers demand.
‘Creating Memories’ 31 – 12 – 23
Why Wagyu Beef Is So Expensive | So Expensive
FAQ
What is so special about Wagyu beef?
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.
What part of the cow is the Wagyu beef?
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Blog | Lone Mountain Wagyuhttps://blogs.lonemountainwagyu.comUltimate Guide to Wagyu Beef Cuts – Part 1: SteaksJan 9, 2018 — Located at the back end of the cow, the sirloin is divided into Top Sirloin and Bottom Sirloin. This evokes their respective location – the bottom si…
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IGA Wagyuhttps://www.igawagyu.comA Guide to Wagyu Beef Cuts | IGA WAGYU (KL Malaysia)What cut makes a simple plate for hotpot? The short plate, also known simply as the beef plate. It lies at the Wagyu cow’s belly. The lean and beefy short plate…
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Goldbelly |https://blog.goldbelly.comWhat is Wagyu Beef: Explained | GoldbellyMar 8, 2023 — Each cut of Wagyu beef has its own taste and texture. The most popular cuts are the rib, loin, and chuck. Other cuts include: Filet: steaks like Chât…
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Fine Food Specialisthttps://www.finefoodspecialist.co.ukThe Fine Food Specialist Guide to Wagyu BeefWhat is the best cut of wagyu beef? The cuts you prefer is a personal choice and depends on how you enjoy your beef. Sirloin is the most typically sought after …
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Holy Grail Steak Co.https://holygrailsteak.comA Practical Wagyu Beef Guide for Gourmet Home CooksApr 6, 2021 — The filet comes from the cow’s tenderloin and is one of the most desired cuts of Wagyu beef. Sirloin meat, divided into top and bottom sirloin, is al…
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Instagramhttps://www.instagram.comLone Mountain Wagyu | A Wagyu Coulotte Roast, also known as a Picanha, or Top Sirloin Cap, is a triangular cut of beef from the top of the sirloin primal. It’s a…Mar 10, 2025 — A Wagyu Coulotte Roast, also known as a Picanha, or Top Sirloin Cap, is a triangular cut of beef from the top of the sirloin primal. The top restaur…
Why is Wagyu so expensive?
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Longer Raising Time:Wagyu cattle are raised for significantly longer periods than conventional beef, sometimes two to three years, to achieve the desired level of marbling and tenderness. This extended time means more feed and care costs.
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Specialized Diets:Wagyu cattle are fed a specific diet, often including rice, straw, and other grains, to promote their marbling and unique flavor profile.
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Care and Attention:Wagyu cattle receive meticulous care, including massage, stress-free environments, and sometimes even classical music to relax them. These practices contribute to the overall quality and tenderness of the meat.
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Import Costs and Scarcity:Many Wagyu breeds originate in Japan, leading to import costs, and the limited availability of authentic Wagyu further drives up prices.
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High Marbling and Quality:Wagyu beef is known for its high level of marbling, which is the white fat interspersed throughout the muscle, leading to a tender and flavorful texture. This marbling is a key factor in the beef’s high price.
How does beef become Wagyu?
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Four Japanese Breeds:Wagyu refers to the four breeds of cattle native to Japan: Japanese Black (Kuroge Washu), Japanese Brown (Akage Washu), Japanese Shorthorn (Nihon Tankaku Washu), and Japanese Polled (Mukaku Washu).
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Japanese Wagyu Designation:To be labeled “Japanese Wagyu,” the cattle must be born, raised, and registered in Japan and meet the genetic standards.
What is Wagyu beef?
The word wagyu has a pretty literal translation: “wa” means Japanese, and “gyu” is cow. But that doesn’t mean that any Japanese cow qualifies. Wagyu beef breeds are carefully selected, and genetic testing is used to ensure only the best are allowed into the program.
What do Wagyu cattle eat?
Wagyu cattle are typically fed a specialized diet rich in high-quality grains, such as corn and wheat. This diet promotes marbling and contributes to the beef’s distinctive flavor profile. Wagyu beef is renowned for its exceptional marbling, which refers to the intricate network of fat within the muscle fibers.
Does Wagyu beef have marbling?
One of the primary characteristics of Wagyu beef is the fine marbling of fat within the red meat, referred to as sashi, and the high ratio of intramuscular fat. However, of the four Wagyu breeds, only the Japanese Black breed has this level of marbling, while the other three breeds do not have a high degree of marbling.
Does Wagyu beef taste better?
Wagyu beef breeds are carefully selected, and genetic testing is used to ensure only the best are allowed into the program. By paying so much attention to genetics, the beef becomes genetically predisposed to have a higher quality than most steaks. This tender, well-marbled beef really does taste better than the competition.
Why is Wagyu beef fatter?
In recent years, Wagyu beef has increased in fat percentage due to a decrease in grazing and an increase in the use of feed, resulting in larger, fattier cattle. Wagyu refers to “Japanese cattle” and is not a specific breed, derived from “Wa” means Japanese and “Gyu” means cow.
What makes Wagyu cattle unique?
Its unique qualities stem from the genetic makeup and meticulous farming practices employed in its production. The Wagyu breed of cattle originated in Japan centuries ago. These cattle were initially bred for their strength and endurance in agricultural work.