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.

Japanese Wagyu grades combine a yield grade and a meat quality grade. Yield is rated A through C, with A indicating the highest estimated yield of usable meat. Quality is rated 1 through 5 based on marbling, meat color, firmness and texture, and the quality of the fat.

A5 represents the highest combination of yield and quality grades, while A4 is also considered exceptional. Marbling is an important part of the quality assessment and contributes to Wagyu’s tenderness, juiciness, and rich flavor.

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.