Japanese wagyu is one of the most, if not the most famous type of beef in the world. Often hailed as the most expensive beef in the world, Japanese wagyu commands a price that's three times higher than European meat. With it's premium price, Japanese wagyu also promises a premium dining experience.
But what is Japanese wagyu exactly and what makes it so popular? In Part I of this two-part series, we'll be talking about Japanese wagyu breeds, as well as its brands and grades.
Japanese wagyu breeds
There are four breeds of Wagyu:
Japanese Black (Kuroge Washu)
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The Japanese Black is raised in most prefectures in Japan and accounts for 90% of all Wagyu beef. Fine strips of fat are distributed evenly within its lean meat (what we refer to as marbling), and the flavor of its fat is buttery, tender and melt-in-your-mouth.
Japanese Brown (Akage Washu/Akaushi)
Japanese Brown is the next main wagyu breed, raised primarily in Kumamoto and Kochi Prefectures. Its characteristics include low fat content that is around 12% or less. Because it contains mostly lean meat, it has a pleasantly firm texture. Its fat is also mild and not very heavy on the palette.
Japanese Shorthorn (Nihon Tankaku Washu)
The Japanese Shorthorn makes up less than 1% of wagyu beef and is raised mainly in the Tohoku Region. Its meat is also mostly lean and has a lower fat content, and it has a natural savory flavor due to umami-rich amino acids within its meat.
Japanese Polled (Mukaku Washu)
A critically-endangered breed, there are only a hundred or so cattle remaining to its species. It also has a high lean meat content along with a distinctive meaty flavor. It contains a high percentage of amino acid and has a rich chewy, meaty flavor. Due to its endangered status, it is being protected and preserved in Yamaguchi Prefecture.
Japanese wagyu brands
Wagyu beef is shipped carrying area names so the brand of the beef refers to the areas where the cattle comes from.
The "top three" wagyu brands are from Kobe in Hyogo Prefecture, Matsusaka in Mie Prefecture, and Ohmi beef from Shiga Prefecture.
Kobe beef
Kobe beef from Hyogo Prefecture is arguably the most famous brand of Japanese wagyu beef in the world, as it’s the first wagyu brand promoted overseas. Kobe beef comes from Tajima cattle, a subspecies of the Japanese Black. The cattle are fed specially selected rice and corn, and the resulting meat is well-marbled, known for its refined, rich sweetness and unique aroma.
Matsusaka beef
Matsusaka beef is a brand of premium wagyu from virgin Tajima cows, raised under stringent conditions in Mie Prefecture. The beef is highly-marbled, has a high fat-to-meat ratio and rich mouthfeel. These cows are famous for being pampered! It is said that they receive massages and are fed beer to boost their appetites.
Ohmi beef
A brand of wagyu raised in Shiga Prefecture, Ohmi cattle are raised with extreme care and its meat is distinctive from other wagyu types due its very fine grain and the viscosity of its fat. Ohmi beef has some of the longest history in Japan, even when beef was not yet a common food. Records exist of this meat being marinated in miso and presented to the ruling shogun as medicine!
Japan's top three wagyu brands are certainly remarkable, but other wagyu brands are no less deserving of attention. In total, Japan boasts over 150 beef brands from the Japanese black, with each brand differing in taste, texture and appearance. So if you see a restaurant offering Japanese wagyu, do ask for the brand or production area!
Japanese wagyu grading
Have you ever spotted descriptions like “A5 rank wagyu beef”? Often these grades come with an eye-popping price to match, which may lead you to wonder what these ranks actually mean.
Wagyu beef grading is standardized by the Japanese Meat Grading Association, under which it is determined by a number of factors such as the beef marbling and coloring. Wagyu beef grades are divided up into two factors: a letter grade (A to C) and a number grade (1 to 5).
The letter grade indicates the yield of the beef – that is, how much good-quality meat can be obtained from a given part. This yield gives us an indication of how well the cattle was raised.
The number grade is determined by three factors: the color of the meat, the firmness and delicacy of its texture, and the color of the fat. Ideally, the meat will be a bright vivid red with pure white fat. Each of these factors are graded on a scale of 1 to 5, with one being poor and five being excellent.
The final factor in determining the number grade of wagyu beef is the marbling. The quality and amount of marbling is described with a score from 1 to 12 according to the Beef Marbling Standard (BMF), with 12 being the best. These scores are then segmented into the same 1 to 5 rank as the color and texture elements.
- Poor (Quality score of 1)
- Below Average (Quality score of 2)
- Average (Quality score of 3 or 4)
- Good (Quality score of 5 to 7)
- Excellent (Quality score of 8 to 12)
So for example, a high BMF score of anything from 8 to 12 will be given a score of 5 in the wagyu beef grading system.
The final grade of the meat will be determined by its letter score and the lowest of any of the above categories. In other words, every element of the meat has to be perfect in order to earn the prestigious A4 or A5 wagyu rank!
Now that we know more about the breeds, brands and grading of Japanese wagyu beef, in the next part of the series we'll be talking about the different cuts of wagyu beef and how they differ from one another in terms of taste and texture. In the meantime, don't forget to vote for your favourite Japanese BBQ restaurant here!