The beef is graded on two scales, one for the amount of meat yielded (from A-class to C-class), and one for the quality of marbled fat (from 1 to 5). Tender, marbled Japanese wagyu beef is recognized world-round for its extremely high quality, which must meet stringent industry standards for marble content, smell, color and brightness, texture and firmness of the meat, and quality of the fat. In addition to these genetic factors, wagyu cattle are raised with special attention to their environment and feed, resulting in premium beef. This gives wagyu beef its world-famous marbling, which is high in healthy omega-3 and omega-6 fatty acids that have a sweet rather than greasy taste and some serious umami flavor.
These breeds come from native Japanese cows that were crossed with Western cattle in the early 20th century and then selectively bred over several generations to maximize their organic unsaturated fat. Wagyu comes from four breeds of domestic cattle: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled cattle. Wagyu Beef in Japan - What You Need to Know But what is Japanese beef exactly and what makes it so popular? Read on to find out. A premium food product in and outside of Japan, wagyu beef commands a high price and promises a gourmet dining experience.
Japanese beef, or “ wagyu”, is one of the most famous types of beef in the world, particularly the Kobe beef brand from Japan’s Hyogo prefecture.
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