Wagyu
Japanese cattle breeds (wa=Japanese, gyu=cattle) genetically predisposed to extraordinary intramuscular fat, including Japanese Black, Brown, Shorthorn, and Polled.
"Wagyu" literally translates to "Japanese cattle" (wa = Japanese, gyu = cattle). It refers to four specific breeds native to Japan, all of which are genetically predisposed to develop extraordinary levels of intramuscular fat (marbling).
The Four Wagyu Breeds: 1. Japanese Black (Kuroge Washu): 90%+ of all wagyu. The breed behind Kobe, Matsusaka, and most A5 wagyu. Produces the highest marbling. 2. Japanese Brown (Akaushi/Akage Washu): Leaner than Japanese Black but still well-marbled. Known for a more "beefy" flavor. Kumamoto and Kochi prefectures. 3. Japanese Shorthorn (Nihon Tankaku Washu): Rare, leaner, rich in glutamic acid (umami). Northern Honshu. 4. Japanese Polled (Mukaku Washu): Extremely rare — fewer than 200 exist. Almost extinct.
Wagyu Outside Japan: In the 1990s, a small number of Japanese cattle were exported to the US, Australia, and other countries before Japan banned further live exports. These genetics form the foundation of:
- **American Wagyu:** Almost always crossbred (typically Wagyu × Angus, called "F1"). Fullblood American Wagyu (100% genetics) exists but is rare and expensive.
- **Australian Wagyu:** Both crossbred and fullblood programs. Some of the best wagyu outside Japan comes from Australia (like Blackmore).
The Marketing Problem: "Wagyu" has become one of the most abused terms in the food industry. A "wagyu burger" at a restaurant could be anything from 100% A5 Japanese beef to an F1 crossbred to an animal with trace wagyu genetics. Without a BMS score or certification, the word alone is nearly meaningless.
What to Look For: - BMS score (ask for it) - Breed percentage (F1/50%, F2/75%, F3/87.5%, F4/93.75%, fullblood/100%) - Origin (Japanese, American, Australian) - Specific brand or program name
Reputable retailers like The Meatery will always provide this information. If a seller can't tell you the BMS or breed percentage, be skeptical.
Related Terms
Related Guides
What is Wagyu Beef? A Butcher's Honest Guide
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