Is All Beef in Japan Wagyu A Guide to Japans Beef Types

Japan is renowned for its exquisite beef, but not all Japanese beef is Wagyu. Understanding the differences between various types of Japanese beef and the specific characteristics of Wagyu can enhance your culinary experience.

What is Wagyu?

Wagyu, which translates to "Japanese beef," refers to four specific breeds of cattle raised in Japan: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled. These breeds are known for their unique genetic predisposition to intense marbling, which results in a tender, richly flavored meat.

Breeds of Wagyu

• Japanese Black (Kuroge): This is the most common breed of Wagyu, accounting for around 90% of Wagyu sold. It is best known for the exquisite flavor of its fat, which is so tender that it dissolves in one's mouth.
• Japanese Brown (Akage): Also known as Red Wagyu, this breed is mainly found in Kochi and Kumamoto Prefectures. Its meat is known for being lean yet pleasantly firm, with a fine texture to its fat.
• Japanese Shorthorn (Nihon Tankaku): Mainly found in northern Japan, including Hokkaido, this breed is distinguished by its chewy, lean meat.
• Japanese Polled (Mukaku): This breed has the smallest population among all Wagyu breeds, making up less than 1%. Its meat has a distinct flavor and is quite chewy.

Not All Japanese Beef is Wagyu

While Wagyu is a specific type of Japanese beef, not all Japanese beef falls under this category. Japanese cattle that do not meet the strict criteria for Wagyu can still be labeled as "Japanese cattle" or "domestic cattle" (国産牛).

Japanese Cattle vs. Wagyu

• Japanese Cattle (国産牛): This term refers to all cattle bred in Japan, including foreign breeds like Holstein Friesian and Angus. This category is broader and includes cattle that do not meet the specific bloodline and breed requirements for Wagyu.
• Wagyu (和牛): This term specifically refers to domestic cattle with a particular bloodline and breed, adhering to strict standards that ensure high quality and authenticity.

Top Wagyu Brands in Japan

Japan produces over 200 Wagyu brands, each with its unique flavor profile and production standards. Here are some of the most renowned brands:

Matsusaka Ushi

Matsusaka Ushi is a premium Wagyu brand from Mie Prefecture. The cattle are raised under stringent conditions, tracked from birth to slaughter, and are known for their high fat-to-meat ratio and rich mouthfeel. Some farms even feed the cows beer to increase their appetites.

Kobe Beef

Kobe Beef is arguably the most well-known Wagyu brand outside of Japan. It comes from Hyogo Prefecture and is raised under specialized conditions. The cattle are fed specially selected rice and corn, resulting in well-marbled meat with a refined, rich sweetness and unique aroma.

Omi Beef

Omi Beef is raised in Shiga Prefecture and is known for its fine grain and the viscosity of its fat. This meat has a long history, having been presented to the ruling shogun as a medicinal cure before meat eating became common in Japan.

Other Notable Wagyu Brands

• Iwate Japanese Shorthorn: This breed is a rare exception among Wagyu, producing a leaner beef that is higher in red meat and lower in fat. Despite this, it remains incredibly tender and flavorful due to its umami-rich amino acids.
• Yonezawagyu: From Yamagata Prefecture, Yonezawagyu is known for its high fat content and melt-in-your-mouth texture coupled with a rich sweetness.
• Hitachigyu: Raised in Ibaraki Prefecture, Hitachigyu is famous for its fine meat grain and tenderness, achieved through a diet containing barley and other grains.
• Kazusa Wagyu: From Chiba Prefecture, Kazusa Wagyu is raised on iodine-rich waters, resulting in tender, well-marbled beef with a low-melting point.

Wagyu Grading System

The quality of Wagyu beef is determined by a rigorous grading system developed by the Japan Meat Grading Association. This system evaluates the yield grade (A, B, C) and the meat quality grade (1-5), with A5 being the highest grade.

• Yield Grade: This grade is based on the proportion of edible meat obtained from a cow after removing the internal organs and skin, with A being the highest and C the lowest.
• Meat Quality Grade: This grade is based on marbling, meat color, meat texture, and fat color. The highest grade is 5, and the final grade is determined by the lowest score among these four indicators.

Authenticity and Quality

Authentic Japanese Wagyu is raised and bred according to stringent guidelines to ensure high quality and consistency. The cattle are fed a high-energy diet and kept in low-stress grazing environments, which contributes to their unique marbling and flavor.

Raising Wagyu Outside Japan

While authentic 100% full-blood Wagyu can theoretically be raised outside of Japan, the lack of strict regulations and testing outside Japan means that the quality and authenticity may vary. Crossbreeding with local cattle, such as in the case of American Wagyu, can still produce high-quality meat but is not considered authentic Japanese Wagyu.

By understanding these nuances, you can better appreciate the rich variety and high standards of Japanese Wagyu, ensuring a superior culinary experience whether you are in Japan or exploring Wagyu options abroad.