Complete Guide to Japanese Wagyu: The World's Most Premium Beef
We often hear that "Wagyu is the world's most expensive beef." While it's true that the price is high, there are convincing reasons for it.
As a Japanese person, I've enjoyed Wagyu on special occasions since childhood. It holds more than just memories of "delicious meat" for me.
The fine marbling, melt-in-your-mouth texture, and rich aroma. These charms of Wagyu have been refined through the passion and techniques of generations of producers.
On the other hand, it's true that the high price can be a hurdle for tourists. However, that's precisely why I want you to taste genuine Wagyu at least once. The experience is sure to be worth more than the price.
In this article, I'll introduce you to the true appeal of Wagyu, along with some trivia, from a Japanese perspective.
Table of Contents
・What is Wagyu - Japan's Finest Premium Beef
・Characteristics and Charms of Wagyu
・Differences Between Wagyu and Domestic Beef
・Why is Wagyu Expensive?
・About Wagyu Meat Quality Grades
・Famous Wagyu Brands
・Recommended Wagyu Dishes
・Frequently Asked Questions About Wagyu
What is Wagyu - Japan's Finest Premium Beef
Wagyu is the finest premium beef representing Japanese food culture. Its unique quality and flavor continue to fascinate gourmets worldwide. I always choose Wagyu for special occasions, but the reason isn't just for luxury.
Wagyu refers to four breeds of cattle with unique genetic characteristics native to Japan. Specifically, these are Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled. Among these, Japanese Black accounts for over 90% of all Wagyu. What I've been eating since childhood is mainly this Japanese Black.
The most significant feature of Wagyu is its marbled meat quality and unique flavor. Fine layers of fat beautifully interwoven into the meat create a melt-in-your-mouth texture. This marbling is not just visually appealing but also an important element that brings out the umami and tenderness of the meat.
However, such quality doesn't come about by chance. Strict quality control and skilled techniques of producers are essential for Wagyu production.
Raising Wagyu takes a long time and a lot of effort. Only by paying meticulous attention to each cow and raising them in an optimal environment can the finest Wagyu be produced. I believe this process clearly reflects the Japanese artisan spirit.
Characteristics and Charms of Wagyu
The appeal of Wagyu is so intense that once you taste it, you'll be hooked. I still vividly remember the excitement when I first tasted high-quality Wagyu. Let me introduce you to its characteristics and charms, mixed with my own experiences.
First, the most significant characteristic of Wagyu is its fine marbling pattern. White streaks of fat beautifully intertwine with the red meat, creating a pattern like marble. This marbling produces the unique supreme texture of Wagyu. The moment you put it in your mouth, the meat seems to melt and spread, giving you a sensation of dancing on your tongue.
The high content of oleic acid in Wagyu is also one of its charms. Oleic acid is an unsaturated fatty acid that becomes liquid at room temperature, and this is the secret behind the "melt-in-your-mouth" quality of Wagyu. I remember being surprised when I first ate high-grade Wagyu, thinking, "It's meat, but it's like butter."
Lastly, the good balance between lean meat and fat is also a major characteristic of Wagyu. The higher the grade of Wagyu, the better this exquisite balance. It's neither too fatty nor as bland as just lean meat, achieving an ideal taste.
For me, eating Wagyu is more than just a meal. In each bite, I can feel the depth of Japanese food culture and the passion of the producers. Wagyu is truly the finest ingredient that Japan can proudly present to the world.
Differences Between Wagyu and Domestic Beef
Wagyu and domestic beef might seem similar at first glance, but there are significant differences. It took me a while to understand these differences myself. Here, I'll explain in detail the differences between Wagyu and domestic beef, mixing in my own experiences.
First, the most important difference is in their definitions. Wagyu refers only to the four specific breeds I mentioned earlier (Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled).
On the other hand, domestic beef refers to all beef raised in Japan. In other words, while Wagyu is part of domestic beef, not all domestic beef is Wagyu.
I first learned about this difference when I was a college student. At my part-time job at a yakiniku restaurant, a customer asked me, "What's the difference between Wagyu and domestic beef?" and I couldn't answer. After that, the manager explained it to me in detail, and it was an eye-opening moment.
The quality standards also differ significantly. Wagyu has stricter quality standards. For example, the standards for meat quality grade and marbling (sashi) are very high, and the highest grade Wagyu (A5 grade) has a beauty that's almost like a work of art. The quality standards for domestic beef are not as strict.
There's also a clear difference in price range. Wagyu is far more expensive than domestic beef due to its rarity and high quality. When I first ate a high-grade Wagyu steak, it was after I started working. I was surprised by the price, but the moment I took a bite, I was convinced that "this is worth more than its price."
There are also significant differences in meat quality and flavor. Wagyu is characterized by its fine marbling and unique flavor. The melt-in-your-mouth texture and rich yet refined taste when you put it in your mouth can't be experienced with other beef. On the other hand, domestic beef generally has more lean meat and is characterized by a lighter taste.
As you can see, there are clear differences between Wagyu and domestic beef. I don't think either is "better"; they each have their characteristics and should be chosen based on purpose and preference. It's common to use Wagyu for special days or when you want to indulge, and domestic beef for everyday meals.
When you visit Japan, I recommend trying both and experiencing the difference for yourself.
Why is Wagyu Expensive?
Many people are surprised by the high price of Wagyu. In fact, I initially wondered, "Why is it so expensive?" too. However, as I learned about the behind-the-scenes of Wagyu production, I came to understand its price. Here, I'll explain in detail the reasons why Wagyu is expensive, mixing in my own experiences and knowledge.
First, the biggest reason is the limited production volume. Wagyu refers only to specific breeds, and there are strict standards for its production. I have a relative who is a Wagyu farmer, and listening to his stories, I understand how challenging Wagyu production is. It's difficult to mass-produce because each cow requires meticulous attention and must be raised in an optimal environment.
Next, the long fattening period is also a major factor. While general cattle are shipped after about 20 months, high-grade Wagyu can take over 30 months. When I visited a Wagyu farm, the cows were being carefully raised in a stress-free environment, and the scene was like a spa resort. Such long-term breeding involves enormous costs.
Special breeding methods and management also drive up the price of Wagyu. Wagyu are given special feed and mineral water, and sometimes even beer and massages. This is not an extravagant whim, but a necessary process to produce the highest quality meat.
The selection based on strict quality standards also affects the price of Wagyu. Wagyu is evaluated based on very strict criteria such as meat quality grade and degree of marbling (sashi). Only a few percent of all Wagyu are selected as the highest A5 grade.
Furthermore, the distribution system for Wagyu is complex, and these costs are reflected in the price. The highest grade Wagyu is auctioned at specialized markets and distributed under strict quality control.
Lastly, the balance between supply and demand for Wagyu also greatly affects the price. While the popularity of Wagyu is increasing worldwide, the production volume is limited, inevitably leading to price increases.
As you can see, there are many reasons for the high price of Wagyu. However, I believe Wagyu is worth its price.
If you have the opportunity to eat high-grade Wagyu, please try to confirm its value with your own tongue. I'm sure you'll feel that "it's worth it even at this price" after tasting it.
About Wagyu Meat Quality Grades
When talking about Wagyu, the meat quality grade is indispensable. This grading system is an important indicator for objectively evaluating the quality of Wagyu and communicating it clearly to consumers. By learning about this grading system myself, I was able to understand the depth of Wagyu even more.
The meat quality grade of Wagyu is divided into 12 levels, from the highest A5 to the lowest C1. This evaluation is determined by comprehensively judging three elements: marbling, meat color and brightness, and firmness and texture of the meat.
Among these, the most emphasized is the degree of marbling, or what's known as "sashi." This is judged based on a standard called BMS (Beef Marbling Standard). BMS ranges from 1 to 12, with higher numbers indicating a higher degree of marbling.
A5 grade is the highest grade of Wagyu. This is given to beef with a BMS of 8 or higher, and the highest evaluation for meat color and brightness, firmness and texture. A5 grade Wagyu is very rare, with only a few percent of all production reaching this grade.
I first ate A5 Wagyu at a celebration dinner after graduating from university, and I still vividly remember the taste. The moment I put it in my mouth, the meat spread as if melting, and a rich umami filled my entire mouth.
When choosing Wagyu, I recommend using this grading system as a reference while considering your preferences and purpose. It's common to use high-grade Wagyu for special days and A3 or A4 for everyday use.
Famous Wagyu Brands
There are many famous Wagyu brands in Japan. These branded Wagyu each have their own unique characteristics and charms, symbolizing the diversity of Japanese food culture. Here, I'll introduce you to representative Wagyu brands, mixing in my own tasting experiences.
Kobe Beef (Hyogo Prefecture)
It's no exaggeration to say that Kobe beef is the most well-known Wagyu brand in the world. I first tasted Kobe beef when I visited Kobe during my university days. Its taste made me rediscover the excellence of Wagyu.
The characteristic of Kobe beef is that it's a carefully selected Japanese Black cattle descended from Tajima cattle. There's a unique certification system for quality assurance, and the standards are very strict. It's characterized by fine marbling and a unique flavor, especially with a low melting point of fat, resulting in a good melt-in-the-mouth quality.
What was impressive to me was the "aroma" of Kobe beef. The rich aroma that wafts from the moment it starts cooking strongly stimulates the appetite. And when you put it in your mouth, that aroma spreads further, enhancing the taste even more.
Kobe beef can be enjoyed in various cooking methods such as steak and shabu-shabu. My personal recommendation is steak cooked to medium-rare. With a crispy and fragrant surface and a juicy and tender inside, it's truly a blissful taste.
Matsusaka Beef (Mie Prefecture)
Matsusaka beef is a high-grade Wagyu brand that Mie Prefecture is proud of. I first tasted Matsusaka beef when I visited Mie Prefecture for work. I remember feeling "This is the essence of Wagyu" at its depth of flavor.
The most significant feature of Matsusaka beef is its quality control based on strict production standards. Especially the one called "Specially Produced Matsusaka Beef" is shipped after a long fattening period of at least 900 days. This long period of careful breeding creates the unique taste of Matsusaka beef.
Fine marbling and glossy luster are the visual characteristics of Matsusaka beef. And even more impressive than its appearance is its taste. The sweet fat and rich umami spread in your mouth, giving you a sensation as if you're eating a "meat dessert."
My recommended way to eat Matsusaka beef is sukiyaki. The umami of Matsusaka beef intertwined with the sweet and savory sauce is truly exquisite. Once you taste it, you're sure to be captivated by its flavor.
Omi Beef (Shiga Prefecture)
Omi beef is known as the oldest Wagyu brand in Japan. I first tasted Omi beef at a long-established ryokan by Lake Biwa. Its taste had a depth backed by a long history, and it left a strong impression on me.
The characteristic of Omi beef is that it's raised in the rich environment around Lake Biwa. Clean water, high-quality feed, and a mild climate support the deliciousness of Omi beef. It's characterized by well-balanced marbling and moist meat quality, with an elegant taste that doesn't feel greasy.
Traditional breeding methods are inherited in the production of Omi beef. For example, using "rice straw" as part of the feed brings out a unique flavor. Also, they are raised in a relaxed environment to avoid stress.
What particularly impressed me was the deliciousness of the "lean meat" of Omi beef. Not only the marbling but also the lean meat had a deep umami, and I felt its good balance.
As a cooking method that brings out the best of Omi beef, I recommend "roast beef." The moist meat quality and rich umami can be enjoyed even when chilled.
Yonezawa Beef (Yamagata Prefecture)
Yonezawa beef is a high-grade Wagyu brand that Yamagata Prefecture is proud of. I first tasted Yonezawa beef when I visited Yamagata in winter. Its taste had a depth unique to cattle raised in cold regions, and it left a strong impression.
The most significant characteristic of Yonezawa beef is its unique meat quality due to being raised in a cold region. To survive the harsh winters, the cattle store high-quality fat in their bodies. This fat becomes the source of Yonezawa beef's rich umami and deep flavor.
Additionally, Yonezawa beef producers are particular about the carefully selected feed. For example, they incorporate local ingredients like "rice straw" and "apples" into the feed to bring out a unique flavor. When I ate Yonezawa beef, I noticed a faint sweet aroma, and I was impressed to learn that this was due to the special feed.
As the best way to enjoy Yonezawa beef, I recommend "sukiyaki." Enjoying Yonezawa beef sukiyaki with family or friends on a cold winter night is sure to create unforgettable memories.
Miyazaki Beef (Miyazaki Prefecture)
Miyazaki beef is a Wagyu brand that has been rapidly gaining popularity in recent years. I first ate Miyazaki beef right after hearing the news that it had won the National Competitive Exhibition of Wagyu (commonly known as the Wagyu Olympics). Its taste was truly worthy of the name "champion beef."
The most significant feature of Miyazaki beef is its high evaluation at the National Competitive Exhibition of Wagyu. This competition is held once every five years and is considered the Olympics of Wagyu, and Miyazaki beef has achieved back-to-back victories. This objectively proves the high quality of Miyazaki beef.
Breeding that takes advantage of Miyazaki Prefecture's warm climate is also one of the characteristics of Miyazaki beef. By being raised in a low-stress environment, soft meat quality and moderate marbling are achieved. The Miyazaki beef I ate had a texture that literally "melted on my tongue," and I was surprised by its tenderness.
My recommended way to eat Miyazaki beef is simple "salt-grilled." Just sprinkling high-quality salt and grilling allows you to fully enjoy the original taste of Miyazaki beef. Sometimes, it's also good to add Japanese flavors by serving it with wasabi or yuzu kosho.
These famous Wagyu brands each have their own unique characteristics and charms. However, what they all have in common is the passion and skill of the producers, and a deep understanding of Japanese food culture. When you visit Japan, please try to taste and compare multiple Wagyu brands.
Recommended Wagyu Dishes
There are many dishes that bring out the best in Wagyu, but here I'll introduce some particularly recommended ones. Through these dishes, I myself have discovered new charms of Wagyu.
Sukiyaki
Sukiyaki is one of Japan's representative Wagyu dishes. My family always gathers around sukiyaki for family time on special days. The warm atmosphere and fragrant aroma are still one of my precious memories.
The charm of sukiyaki lies in its cooking method. By simmering Wagyu in a sweet and savory sauce, the umami of the meat is concentrated, and at the same time, the flavor permeates the vegetables. Thinly sliced Wagyu is rolled up in the pot, creating a visually beautiful dish.
What's particularly noteworthy is the unique way of eating it dipped in raw egg. You might be hesitant at first, but once you try it, you're sure to get hooked. The mildness of the raw egg further enhances the rich flavor of Wagyu.
Shabu-shabu
Shabu-shabu is a dish that brings out the delicate flavor of Wagyu to the fullest. I first ate shabu-shabu when I was a child, and I still vividly remember the excitement of thinking "This is delicious!"
The characteristic of shabu-shabu is that you eat thinly sliced Wagyu by dipping it in hot water for just a few seconds. The name "shabu-shabu" comes from the sound made when swishing the meat in the hot water.
There's also a characteristic way of eating it. It's typically eaten dipped in ponzu sauce or sesame sauce. These light sauces further enhance the rich flavor of Wagyu. I particularly like sesame sauce, and I find the harmony between the sweetness of Wagyu and the nuttiness of sesame to be exquisite.
The charm of shabu-shabu lies in being able to enjoy the original taste of Wagyu to the fullest. Since it's just dipped in hot water, you can enjoy the flavor and texture of Wagyu without any loss. Especially if you want to enjoy the delicate taste of high-grade Wagyu, I recommend shabu-shabu.
Yakiniku
Yakiniku is one of the most common and popular ways to enjoy Wagyu. For me, yakiniku is the best dish for enjoying time with friends and family. Its fragrant aroma and lively atmosphere always warm my heart.
The greatest charm of yakiniku is the authentic taste that's brought out by grilling over direct fire. By grilling Wagyu on a heated iron plate or grill, the surface becomes crispy and fragrant while the inside remains juicy. This contrast in texture can be said to be the true pleasure of yakiniku.
One of the joys of yakiniku is comparing the taste of different parts. Each part, such as kalbi (ribs), rosu (loin), tan (tongue), harami (skirt steak), etc., has a different taste and texture. By enjoying these differences, you can experience the diverse charms of Wagyu at once. I always enjoy discussing "which part is the most delicious" with my friends while eating.
Steak
Steak is the dish that allows you to enjoy the charm of Wagyu most directly. I still vividly remember the excitement when I first ate a high-grade Wagyu steak. Its depth of flavor and luxury were something I couldn't experience with other dishes.
The greatest feature of Wagyu steak is the luxurious taste of thick-cut meat. Unlike steak from ordinary beef, Wagyu steak can be enjoyed with a tender and juicy texture even when it's thick. This is because the marbling fat unique to Wagyu is spread throughout the meat.
Another charm of steak is that you can enjoy the original taste of the meat with simple cooking. Even with just salt and pepper seasoning, you can fully enjoy the deep umami and rich aroma of Wagyu. I prefer to enjoy high-grade Wagyu with simple cooking methods. This is because you can enjoy the original taste of Wagyu without any extra seasoning.
Wagyu steak is usually served medium-rare as a standard. This is the optimal cooking degree to bring out the umami and tenderness of Wagyu to the fullest. The surface is grilled fragrant, while the inside remains red. This exquisite balance can be said to be the true pleasure of Wagyu steak.
When enjoying Wagyu steak, I recommend pairing it with a good red wine. The rich taste of Wagyu and the body of red wine harmonize beautifully, allowing you to experience an even richer dining experience.
Nigiri Sushi
Wagyu nigiri sushi is a new way of eating that has been gaining popularity in recent years. When I first ate Wagyu nigiri sushi, I was surprised by its novelty and deliciousness. It can be said to be an evolution of Japanese cuisine, where traditional Japanese dishes and the finest Wagyu are fused.
The greatest charm of Wagyu nigiri sushi is that you can enjoy the umami of Wagyu raw. By eating thinly sliced Wagyu placed on top of warm shari (sushi rice), you can fully enjoy the original taste of Wagyu. The moment you put it in your mouth, the fat of the Wagyu melts with your body temperature, and a rich umami spreads throughout your mouth.
Enjoying it lightly seared is also popular. By lightly searing the surface, the fragrance of Wagyu is enhanced, allowing you to enjoy a deeper flavor. The fat melts slightly with the searing, resulting in an even smoother mouthfeel.
Wagyu nigiri sushi is usually served with soy sauce and wasabi. The saltiness of the soy sauce and the spiciness of the wasabi further enhance the richness of Wagyu. Especially, the spiciness of wasabi pairs exceptionally well with the sweetness of Wagyu fat, adding depth to the flavor.
What I particularly like is the pairing of Wagyu nigiri sushi with sake. The richness of Wagyu and the smoothness of sake harmonize beautifully, allowing you to enjoy an even richer flavor. Please try pairing it with sake.
Frequently Asked Questions About Wagyu
Here, I'll answer in detail questions that I've actually received and questions that I think are important when enjoying Wagyu.
What are the points to identify genuine Wagyu?
Identifying genuine Wagyu can sometimes be difficult. However, by focusing on several points, you can more reliably identify genuine Wagyu.
First, the most important thing is to check for official certification marks. Look for the grading certificate issued by the Japan Meat Grading Association or certification marks for each branded Wagyu. These marks are important indicators showing that the beef is officially certified Wagyu.
Next, the display of individual identification numbers is also important. In Japan, every cow is assigned a 10-digit individual identification number. Using this number, you can track the production history of that cow. Reliable stores should display this number.
Appropriate marbling patterns are also one of the points to identify genuine Wagyu. Genuine Wagyu has fine and uniform marbling patterns. If the distribution of fat is uneven or there are extremely large chunks of fat, caution is needed.
Lastly, the reliability of the seller is also an important factor. Reliable specialty stores or high-end supermarkets are likely to handle genuine Wagyu. Be cautious of unnaturally cheap Wagyu or sales at suspicious stores.
Where can I buy Wagyu?
The place to purchase Wagyu needs to be carefully selected from the viewpoint of quality and reliability. Below, I'll introduce purchasing locations that I actually use and trust.
First, the most reliable option is specialty meat shops. Wagyu specialty shops have a wide range of high-quality Wagyu, and you can receive appropriate advice from staff with specialized knowledge. At a certain meat shop in Osaka that I often use, they suggest the Wagyu in the best condition that day and even advise on cooking methods.
The food sections of department stores are also highly reliable places where you can purchase high-quality Wagyu. Many department stores handle famous branded Wagyu and have thorough quality control. When buying ingredients for a special dinner, I often use department stores.
Certified Wagyu specialty stores are also places where you can reliably purchase genuine Wagyu. These stores are directly certified by the producer associations of each branded Wagyu and only handle high-quality Wagyu. For example, famous branded Wagyu like Kobe beef or Matsusaka beef can only be purchased as genuine products at certified stores.
Recently, it has become possible to purchase Wagyu from authorized online shops as well. These shops are operated by producer associations of each branded Wagyu or reliable meat shops, and they deliver quality-assured Wagyu to your home. I use them sometimes too, and I find them particularly convenient when obtaining rare Wagyu from different regions.
How should I store Wagyu?
Wagyu is an expensive and luxurious ingredient, so proper storage is very important. I myself have had the experience of ruining the deliciousness of Wagyu by making mistakes in storage methods. So, let me introduce you to storage methods for enjoying Wagyu in its best condition.
First, the most important thing is to consume it as soon as possible after purchase. Wagyu is most delicious when it's fresh, so ideally, you should eat it on the day of purchase or the next day. I usually invite friends or family for a dinner party on the day I buy Wagyu. Sharing the taste of fresh Wagyu is a very enjoyable experience.
However, if you can't consume it immediately, proper storage methods are necessary. Vacuum-packing and refrigerating is the most effective method. Vacuum-packing prevents contact with air, inhibiting oxidation and bacterial growth. If you don't have a home vacuum packer, it's good to remove as much air as possible, wrap it tightly in plastic wrap, and then put it in a storage bag like a ziplock.
Storage temperature is also important. It's best to store Wagyu between 0-4°C. The vegetable compartment of many home refrigerators is just in this temperature range, so I recommend storing it there. However, make sure to store it in a separate container so it doesn't directly contact vegetables.
While it's possible to freeze Wagyu for long-term storage, it's better to avoid this if possible as it deteriorates the flavor.
Wagyu is the finest ingredient that Japan can proudly present to the world. Its delicate marbling, melt-in-your-mouth texture, and deep umami provide a special experience that can't be tasted with other beef.
For us Japanese, Wagyu is more than just a high-end ingredient. It's an irreplaceable part of our food culture that decorates special occasion tables and creates memories with important people.
There are many ways to enjoy Wagyu. Sukiyaki, shabu-shabu, yakiniku, steak, and recently even nigiri sushi, each cooking method brings out different charms of Wagyu. Each dish is designed to maximize the original taste of Wagyu.
However, to truly enjoy Wagyu, it's also important to understand the efforts of the producers behind it and the breeding techniques that have been cultivated over many years. The high price of Wagyu includes the passion and skills of such artisans.
If you have the opportunity to visit Japan, please experience genuine Wagyu. Its taste will surely become an unforgettable memory. And I hope you'll feel the depth of Japanese food culture through Wagyu!
