Wagyu Beef:

You must sample the various varieties of Wagyu beef if you want the best meat and the most memorable eating experience. Since then, the quality of Wagyu has been a source of debate among culinary enthusiasts. Wagyu beef, which is highly marbled and flavorful, is recognized for its buttery softness.
Its name is a combination of the terms "Wa," which stands for Japanese, and "gyu," which means cow. Wagyu does not refer to the entire herd of Japanese cows, despite the fact that the term means "Japanese Cow."

Wagyu Cattle Breeds

The four main types of Wagyu cattle, each with distinctive characteristics, are the Japanese Black (Kuroge), Japanese Brown or Red (Akage), Japanese Polled or Shorthorn (Nihon Tankaku), and Japanese Shorthorn (Nihon Shiroku).





Japanese  Black (Kuroge)

Kuroge, the most popular Wagyu breed, makes for 95% of all Wagyu beef consumed in Japan. It is raised mostly in the Kinki and Chugoku regions. Even the beef's lean meat is marbled with thin fat patches.

The fat melts in the mouth and has a mouthwatering flavor. It also has a creamy, smooth texture. It was identified as beef cow bred in Japan in 1944.

Japanese Brown (Akage)

The Japanese Brown is a type of cow that is indigenous to Japan. It is sometimes referred to as "Akaushi" or red cattle. It is raised mostly in the prefectures of Kumamoto and Kochi and has a low fat level of 12% or less. It draws a lot of attention for its healthfulness and mild flavor because it contains more lean meat and less fat. It has a wonderful solid texture while yet being flavorful.

Japanese Shorthorn

About 1% of Japan's beef cattle herd consists of Japanese Shorthorn cattle. This breed can survive in most climes and is widespread around the world. It is easy to breed and ideal for grazing.

They have rough, dark-reddish brown hair that has a tough fat content and a gritty flesh quality. The lean meat of this animal has a mild flavor and high quantities of the delicious compounds glutamic acid and inosinic acid.

Japanese Polled

Aberdeen Angus imported from Scotland and Japanese Black (native Wagyu) cattle were crossed to create Japanese polled cattle in 1920. These cattle are used for beef and have small, rounded bodies, short legs, and no horns.

The very lean meat content and distinctive Wagyu flavor of this beef were certified as Japanese Beef cattle in 1944.

Wagyu Beef Grades

Wagyu beef production is strictly regulated by the Japanese government to preserve the worth and caliber of the meat. The produced meat (A, B, and C) and the quality of the marbling in the fat (1–5) are the two basic criteria used to grade the quality of Wagyu. Only Wagyu beef graded A3–A5 is authorized for sale, with A5 being the highest quality Wagyu meat available. The number is more significant than the letter, so keep that in mind.

BMS: BEEF MARBLING STANDARD

The Beef Marbling Standard (BMS) must be between 8 and 12 to receive a quality grade of 5. The BMS has to do with the quantity and caliber of the marbling. A5-12 Wagyu beef is regarded as the pinnacle of excellence.

Rating Wagyu is a highly studied skill in Japan due of the scarcity of top-tier Wagyu. In Japan, three years of training are required to become a rater. In order to maintain the high standard rating of the Wagyu beef, it must be practiced with high competence and high regulation.

 

The Various Sorts of Wagyu Beef

There are numerous varieties of wagyu beef, and each one has distinctive genetic characteristics. You should sample some of the most well-known Wagyu brands listed below when you have the chance.

Kobe beef

a high-end brand of Tajima beef made in Japan's Hyogo prefecture. It is one of the nine most expensive dishes in the world and is made from a Japanese Black cattle subspecies known as "Tajima beef."

The meat must be soft, tasty, and well-marbled in order for it to be referred to as Kobe Beef. It also needs to have very high levels of fat marbling. Typically, each person must pay between 8,000 and 30,000 yen for this kind of meat.

Matsusaka beef

The Matsusaka meat is distinguished from the other varieties of Wagyu beef by a distinctive rank!

A variety of Japanese beef from the Mie prefecture is called matsusaka beef. It comes from Tajima cows that were grown in the relatively distant and lush Fukano Valley. With its sweet smell, excellent marbling, and soft texture, the beef is renowned for its exceptional quality and properly cared-for cows.

According to legend, the cows are fed beer and given massages. Compared to Kobe beef, its appeal is more well-known among Japanese gourmets.

Ohmi beef

East of Kyoto is the Shiga prefecture, where ohmi beef is raised. The area produces Ohmi beef, a premium beef with a more than 400-year heritage, and has a great natural environment and water resources. The mellow aroma, soft flesh, and mouthwatering melting flavor of this beef are indicative of its gently pleasant taste.

Hida Beef

At least 14 months must pass before this meat can be certified, and the Gifu Prefecture's lush environment is one of the high requirements. Hida beef has delicate marble coating and fine muscle fibers.

All of the beef's cuts are infused with its lipids, which resemble a snow-like lattice marbling that gives the flesh a characteristic juiciness. The animal's entire body is very juicy and delicate.

Maizaki beef

The Miyazaki prefecture is where this delicate, brightly colored beef is produced. Only beef with a high inspection score is allowed to use the term "Miyazaki Wagyu" to ensure its superior flavor.

Hitachi beef

This meat comes from cattle that were reared for at least 30 months in the Ibaraki Prefecture. Japanese tastes are appealed to by its tenderness and sufficient marbling.

Iwate Shorthorn

raised using a special technique called "Natso Yama Fuyu Sato" (mountains in summer, home in winter) in the Iwate Prefecture. There is a lot of lean flesh in the beef, which has a low fat content.

Kumamoto Aka ushi

The Kumamoto Prefecture's laid-back, unhurried climate is where the Japanese brown cattle used to produce this beef are raised. Their diet is rich in high-quality pasture grass and has a quick fattening process, producing healthy meat with minimal fat.

Yamagata Gyu

raised in the Yamagata prefecture, which is well recognized for producing rice. Its meat is soft, creamy-flavored, and finely marbled.

Kazusa beef

This Wagyu was reared in the iodine-rich water and superior feed of the Chiba prefecture. Even when you are full, the mildly refreshing flavor of this meat will never get old.

Wagyu Beef Recipes

There are certain ways to enjoy it, whether you're eating the costliest Japanese Wagyu or a less expensive cut. Let's go over some Japanese dishes and the best ways to eat Wagyu steak.

Wagyu Steak

Let's start with a straightforward Wagyu steak that you can eat at a steakhouse or a Teppanyaki restaurant. In Teppanyaki restaurants, the beef is cooked on an open cooktop right in front of the customers. The premium Japanese breed is also served in some steakhouses with a western aesthetic.



Yakiniku

Would you like to try grilling Wagyu? You can have a unique dining experience by grilling the steak yourself at yakiniku BBQ restaurants using a traditional charcoal brazier.



Sukiyaki

Sukiyaki is a pot-cooked dish made of beef and vegetables. A shallow iron pot is used to cook it at the table over charcoal or another portable heat source. To emphasize the smoothness and sweetness of the meat in this meal, the marbled beef is cooked in soy sauce and may be dipped in a raw, beaten egg.

The beef is complemented with vegetables including tofu, shiitake, mushrooms, onions, and shirataki (noodle-like food) in this one-pot dish, which has sugar, soy sauce, and mirin (Japanese wine) as its base ingredients.


Shabu shabu

Another Sukiyaki variant, Shabu shabu is a Japanese hot pot that includes veggies and thinly sliced beef. The finely chopped, marbled meat is swirled around the simmering soup, earning its name from the Japanese onomatopoeia "swish swish," before melting in your mouth. The meal's ingredients for shabu shabu are presented raw and cooked at the table.



Wagyu Sushi

Sliced Wagyu beef is spread over seasoned sushi rice and lightly charred to create a flavorful bite in Wagyu Sushi. A proper ratio of rice and meat is created by combining quality Wagyu steak with sushi.

You ought to have a hard time deciding which Wagyu dish to try out next with so many recipes available. So don't be afraid to try a delicious slice of Wagyu prepared in a variety of ways.

I hope you enjoy this blog post about the Wagyu beef!