Wagyu Beef

Wagyu cattle are raised under strict protocols that include specialized feeding programs, longer raising periods (often 30+ months vs 18 for conventional beef), and controlled genetics. The result is extreme marbling that no other breed can match, but the process is time-intensive and low-yield.

All Kobe is Wagyu, but not all Wagyu is Kobe. Wagyu refers to four Japanese cattle breeds known for extreme marbling. Kobe specifically comes from Tajima cattle raised in Japan’s Hyogo prefecture under strict regulations. It is the rarest and most expensive category.

What does Wagyu taste like?

Wagyu is distinctly beef, but with a mild finish that’s more buttery than gamey. Some people say it tastes slightly nutty, but the overarching sensory takeaway is a steak that is incredibly rich and juicy.

What is the highest grade of Wagyu?

The highest grade of Wagyu is labeled as A5 Japanese Wagyu. This indicates beef that has the best possible yield as well as the highest score for marbling, color, fat standard, firmness, and texture.

How do you determine the grade of Wagyu?

Wagyu grades are determined by evaluating each cow’s yield as well as the meat’s quality. Wagyu classification take into account everything from the thickness of the steak to the meat’s marbling and color.

Is A4 or A5 Wagyu better?

A5 Wagyu is the highest quality Wagyu on the market and indicates a slightly better quality than you’d get from a steak labeled as A4.

Is Kobe a type of Wagyu?

Kobe beef is a type of Wagyu sourced from a single strain of cattle, called Tajima-Gyu, raised in the Hyogo prefecture. Kobe beef is raised in luxury, with the cattle receiving sake massages and listening to classical music to help produce a steak that is unbelievably lush and delicious.

What is marbling in Wagyu?

Marbling refers to the fine intramuscular fat dispersed throughout the meat, giving Wagyu its signature buttery texture, juiciness, and rich umami flavor. The higher the marbling, the more tender and flavorful the beef. Wagyu beef ratings consider the Beef Marbling Score as part of the quality grade.

Japanese Wagyu comes from purebred Wagyu cattle raised in Japan. American Wagyu is typically a cross between Japanese Wagyu and Angus, producing excellent marbling that falls between USDA Prime and full-blood Japanese Wagyu. Both are premium, but Japanese Wagyu has higher marbling.

A5 is the highest grade in the Japanese beef grading system. The "A" refers to yield (most usable meat per carcass) and "5" is the top quality score based on marbling, color, firmness, and fat quality. A5 Wagyu has a BMS of 8 to 12.