What is Wagyu Beef?
Wagyu beef is a highly marbled, intensely flavorful type of beef from specific breeds of Japanese cattle. It has a distinctive flavor profile and contains more fat than other types of beef, resulting in additional tenderness and juiciness when cooked. Wagyu’s remarkable marbling, intense flavor, and luxurious texture make it one of the world's most sought-after types of beef. The most popular cuts of Wagyu beef are rib eye, strip loin steak, and sirloin steak.
How is Japanese Beef Raised & Processed?
In Japan wagyu beef is produced from four main breeds of cattle: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled cattle. These breeds are known for their high-quality meat, characterized by its marbling or the fine, white streaks of fat that run through the meat.
In Japan, wagyu cattle are typically raised using traditional methods that have been passed down for generations. These methods are designed to produce beef that is flavorful and tender.
One key aspect of wagyu cattle raising is the diet of the cattle. In Japan, wagyu cattle are typically fed a diet that is rich in nutrients, including hey are fed a special diet consisting of grasses, grains, and soybeans. The diet is carefully balanced to ensure that the cattle receive all the nutrients they need to grow and produce high-quality meat.
Wagyu cattle are also typically raised in a stress-free environment. This is important because stress can affect the quality of the meat, making it less tender and flavorful. To reduce stress, wagyu cattle are typically raised in small groups, and they are handled gently by experienced farmers.
In addition to their diet and living conditions, wagyu cattle are also raised using a number of other traditional techniques. For example, they are often massaged and given regular exercise to help promote muscle development and improve the quality of the meat.
The way that the beef is processed also plays a role in its quality. In Japan, wagyu beef is typically slaughtered at a younger age than other types of beef, which helps to ensure that the meat is tender. The beef is then aged for a period of time, which helps to develop its flavor and tenderness.
What are the different types of Wagyu Beef?
During the Edo period, which lasted from the early 17th to the mid-19th century, the government imposed strict regulations on cattle breeding and raising to improve the meat quality. This led to the development of several distinct breeds of wagyu, each with its own unique characteristics.
One of the most famous varieties of wagyu is the Kobe beef, which comes from the Tajima strain of the Japanese Black breed of cattle. The cows are raised in the Hyogo Prefecture and are known for their intense marbling and tenderness. The meat is highly prized for its rich, buttery flavor and melt-in-your-mouth texture.
Another well-known breed of wagyu is the Matsusaka beef, which comes from the Japanese Brown breed of cattle. The cows are raised in the Mie Prefecture and are known for their high levels of marbling and tenderness. The meat is highly sought after for its intense flavor and tenderness.
In the early 20th century, Japan began exporting wagyu to other countries, where it quickly gained popularity among chefs and food enthusiasts. However, the export of live wagyu cattle was banned in 1997 to protect the breeds' genetic purity. As a result, wagyu beef must be exported as meat rather than live animals.
Today, the Japanese national treasure, wagyu steak, is enjoyed in many countries world wide and is considered one of the finest and most sought-after types of beef. It is often used in high-end restaurants and is prized by chefs across the globe.
What is the grading system of Wagyu Beef in Japan?
In Japan, wagyu beef is graded based on several factors, including the breed of cattle, the region where the cattle were raised, and the marbling of the meat. The grades are assigned by the Japan Meat Grading Association (JMGA).
The highest grade of wagyu beef is known as "A5." This grade is reserved for the highest quality beef, and it is based on a combination of the breed of the cattle, the region where the cattle were raised, and the marbling of the meat. To be graded as "A5," the beef must come from one of the four main breeds of wagyu cattle (Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled), and it must be raised in a specific region of Japan. The marbling of the meat must also be of the highest quality, with a score of 8 or higher on a scale of 1 to 12.
The second highest grade of wagyu beef is "A4." This grade is also based on the breed of the cattle, the region where the cattle were raised, and the marbling of the meat. To be graded as "A4," the beef must come from one of the four main breeds of wagyu cattle and be raised in a specific region of Japan. The marbling of the meat must also be of high quality, with a score of 6 or higher on a scale of 1 to 12.
The third highest grade of wagyu beef is "A3." This grade is based on the cattle breed and the meat's marbling. To be graded as "A3," the beef must come from one of the four main breeds of wagyu cattle, and the marbling of the meat must be of good quality, with a score of 4 or higher on a scale of 1 to 12.
The lowest grade of wagyu beef is "A2." This grade is based on the cattle breed and the meat's marbling. To be graded as "A2," the beef must come from one of the four main breeds of wagyu cattle, and the marbling of the meat must be of fair quality, with a score of 2 or higher on a scale of 1 to 12.
