WHAT IS WAGYU AND KOBE BEEF?

What is Wagyu Steak and Why is it the Best Steak You'll Ever Eat

Wagyu beef is a specific type of beef that comes from Wagyu cattle. While most people think Wagyu is a type of cow, it’s actually a term that encompasses four types of cattle, all of whom are native to Japan. Wagyu is a highly specific meat raised under strict conditions and subject to very carefully monitored guidelines — and all the effort is worth it once you bite into the most tender, juicy, and wonderfully beefy steak you’ve ever had the privilege to taste.

Here's more about the origins of Wagyu, the different types you might encounter, why it’s so expensive, and how you can cook it.

Wagyu beef is a specific type of meat produced by a breed of Japanese cattle (makes sense, since Wagyu literally translates to “Japanese cow.”) These beef cattle are highly revered and kept under very specific conditions and may even be guarded — all because the quality and flavor of this coveted beef are, quite frankly, out of this world delicious.

Beef marbling is important no matter where the cow comes from, but Wagyu has a reputation for the most incredible intramuscular fat that, in some cases, is so prevalent it turns the meat a light pink color.

As a result of all that well-dispersed fat, Wagyu has a rich, buttery, high-umami flavor that’s still distinctly beefy and a melt-in-your-mouth texture that’s hard to beat.

There are different types of Wagyu beef and understanding those differences can make you better prepared for shopping, cooking, and winning at trivia games (it’s always good to cover your bases!).

When people ask, “Where does Wagyu steak come from?”, people commonly think of Japan, but Wagyu beef can only be categorized as Japanese Wagyu if the meat comes from one of four Japanese-born breeds, and those cattle must be born and raised in Japan. It’s possible to find Wagyu crossbreeds (and maybe in cloned cows) in other countries, but this is not regarded as “true Japanese Wagyu.” How can anybody be sure? Cows in Japan must meet DNA standards set by the Japanese government to be labeled as Wagyu.

Japanese Wagyu beef cattle are raised in VIP conditions and under very specific guidelines. For instance, the cows must be fed on a strict diet of high-quality feed — barley, rice bran, wheat bran, etc. — for at least 600 days. They’re also kept in clean areas with lots of access to outdoor spaces and there’s lots of attention paid to how the cows feel — stress can affect the quality of the meat.

American Wagyu is actually the result of crossbreeding highly regarded Black Angus cattle with legendary Japanese cows. Some of the guidelines are the same but standards tend to be a little lower in the U.S. versus what you’ll see in Japan; for starters, American Wagyu are raised on a diet of corn and wheat for 400+ days instead of 600+.

Those differences in guidelines affect the taste and texture of the meat, too. American Wagyu is still an incredibly popular delicacy, and for good reason, but the crossbreeding results in a little less fat and marbling and a more classic American beef taste — still juicy and delectable, but definitely more robust.

Like American Wagyu, Australian Wagyu is related to Japanese Wagyu but not an exact copy. The cattle share a genetic link with those coveted Japanese breeds thanks in part to a DNA sample that traveled to Australia around 1990. Actual Japanese cattle arrived down under about seven years later. Today, Australian Wagyu is often a cross between Wagyu and another breed, such as prized Mitchell cattle. Those cows are fed on native grasses and finished on a proprietary feed mix to create a win-win combination of Wagyu characteristics and Australian excellence.

Those lucky enough to taste Australian Wagyu have experienced its tender texture and mild yet highly memorable flavor. Though the meat isn’t quite as marbled as the “original” Wagyu, it’s still a stellar option.

Kobe beef is Japanese Wagyu that comes from Hyogo prefecture. Kobe beef relies on a specific type of Japanese Black Wagyu breed called Tajima that was isolated away from other breeds for hundreds if not thousands of years, resulting in purebred, uninterrupted bloodlines and a flavor profile that is believed to be utterly one of a kind. These cows are all farm fed in Hyogo and processed nearby. Interestingly, the fat in Kobe beef also has a lower melting point than the fat in other types of non-Wagyu beef, meaning you can cook the beef less and still reap the rewards that come with basting beef in its own marbling.

If you love a great steak, you’re almost guaranteed to adore Wagyu steak and you should try it at least once in your life. You don’t have to eat it for every meal, but use it as a way to treat yourself. Maybe you got a promotion, maybe it’s date night with your partner, or maybe it’s Wednesday and life is good and you just want a great steak. Wagyu is the universal answer.

Life is about experiences, and quality Wagyu is a phenomenal experience.

If you’re looking for a more subjective answer, remember that Japanese Wagyu (and its American cousin) is expensive for a reason. It’s a rarer breed, it is raised under strict conditions, it takes a lot of labor to ensure proper cultivation, and the focus is always on quality over quantity. Those factors directly impact the price tag, with adult Wagyu cattle selling for as much as 30K, so adding $$$ to the final per-plate cost at your local steakhouse does make sense.

Remember, too, that Canadian Prime Beef is a very strong alternative. Prime is the highest rating a beef can get from the Canada, and you’ll see that reflected in the marbling, taste, and overall texture of the beef.

Wagyu beef is graded using a system completely separate from the USDA metric used in the United States. Wagyu grading uses a combination of letters and numbers; letter grades reflect yield and number grades reflect quality.

For letters/yield, ratings are based on the amount of usable meat a cow yields:

• Grade A: Above standard
• Grade B: Standard
• Grade C: Below standard

For numbers/quality, beef is evaluated on several criteria including the presence of marbling, the texture/firmness of the meat, how bright and colorful the beef is, and the overall appearance of the existing fat. Ratings go as follows:

• 5: Excellent
• 4: Good
• 3: Average
• 2: Below average
• 1: Poor

So A5 Wagyu, which would be from a cow with above average yield and excellent quality, is the highest graded Wagyu you can ever find. Or is it? There’s another grading system at play and this may be even more useful for consumers. There is an additional grading factor called Beef Marble Score, or BMS. Breeders and beef retailers use BMS to showcase the quality of the marbling, which translates into how impressive an experience a diner can ultimately have.

BMS grading looks like this:

• 5: Excellent 8-12
• 4: Good 5-7
• 3: Average 3-4
• 2: Below average 2
• 1: Poor 1
• 
  

So the real top-of-the-line, best-you-can-ever-eat Wagyu would be rated A5-12 for best possible yield, highest quality, best possible marbling. Yum.