Wagyu 101

Wagyu refers to specific breeds of Japanese cattle renowned for their intense marbling and exceptional meat quality.

The Four Main Wagyu Breeds of Japan Include:

• Japanese Black (Kuroge Washu): Making up about 95% of Wagyu raised in Japan, this breed is known for its fine, web-like marbling and a sweet, buttery flavor that melts in your mouth. The Tajima strain of Japanese Black is the exclusive source of authentic Kobe beef.

• Japanese Brown (Akage Washu): Also called "Red Wagyu," this breed is primarily raised in Kumamoto and Kochi prefectures. It's known for its slightly leaner meat with a fine texture and savory flavor.

• Japanese Shorthorn (Nihon Tankaku Washu): Predominant in the Tohoku region, this breed offers lean meat with low fat content and a mild, savory taste. They are often pastured in summer and fed indoors in winter.

• Japanese Polled (Mukaku Washu): The rarest of the four breeds, with a high lean meat content and a rich, meaty flavor.

What does the name Wagyu mean?

The name Wagyu literally translates from Japanese to English as Wa (和): Japanese and Gyu (牛): Cow or cattle.

While the literal translation is simple, the name "Wagyu" carries a connotation of intensely marbled, high-quality beef originating from Japan. Outside of Japan, the term can sometimes be used more broadly to refer to crossbred cattle with Wagyu lineage, such as American Wagyu or Australian Wagyu.

What is so special about Wagyu beef?

1. Intense Marbling: This is a key characteristic. The fat is finely dispersed throughout the muscle, as opposed to existing as a separate outer layer. This fat has a lower melting point than regular beef fat, contributing to a unique texture and flavor.

2. Flavor Profile: Wagyu is known for its buttery, rich, and often slightly sweet flavor with a distinct umami (savory) note. It's often described as more "sweet" than "greasy."

3. Tenderness: The high marbling lubricates the muscle fibers, resulting in exceptionally tender and sought after beef that requires little chewing.

4. Genetics: The unique qualities of Wagyu are largely due to the specific genetics of the Japanese cattle breeds relating to fat storage, fat metabolism, variations in the myostatin gene expression that inhibit muscle growth, and smaller fat cells. 

5. Cattle Rearing Practices: In Japan, Wagyu cattle are typically raised with meticulous care, including special diets (often including grains), stress-free environments, and longer feeding periods to promote marbling.

How are Japanese beef cattle raised?

The raising of Japanese beef cattle, particularly Wagyu, is a meticulous process that blends genetics with specialized care to produce a highly prized, marbled meat.

• Strict Pedigree: Emphasis is placed on pure bloodlines and careful selection for breeding, focusing on genetic traits that promote marbling, growth rate, and meat quality.   

• Traceability: In Japan, each Wagyu cattle has a unique identification number to trace its history back to the farm of origin, including birth date and bloodline.   

• Specialized Care for Calves: Calves often receive individual attention, sometimes including bottle-feeding to ensure proper nutrition and health.   

• Stress Reduction: Creating a calm and comfortable environment from birth is crucial, as stress can negatively impact meat quality.   

• Controlled Diets: Wagyu cattle are typically fed a carefully balanced diet that evolves as they mature. This often includes high-quality hay, grains like corn and barley, and protein-rich supplements.   

• Small Herds with Limited Grazing: Wagyu are often raised in smaller groups, allowing for more individual attention. While some grazing may occur, especially for breeding stock, many Wagyu cattle spend a significant portion of their lives in barns to control their diet and limit strenuous activity, which can hinder marbling.

• Brushing/Massage: While not a universal practice, some farms historically used or still use brushing to improve circulation and relax muscles.   

Where are Japanese cattle raised?

Wagyu cattle are raised throughout Japan with several regions famously known for producing the finest examples of the breed. Areas like Kobe, Miyazaki, and Matsusaka are known for their excellence in cattle.  

Much like fine wine, regional territory plays a role in defining the nuances of the final product.

This includes factors such as:

• Climate: Temperature and humidity can affect the cattle's metabolism and fat deposition.

• Water Quality: The purity and mineral content of the water the cattle drink can have subtle effects.

• Local Feed: While grains form the basis of the diet, regional variations in feed ingredients and their quality can impact the flavor profile.

• Traditional Techniques: Long-established farming practices passed down through generations within specific regions can contribute to unique qualities in the beef.

What are Japanese Polled?

The Japanese Polled is a unique and rare kind of native Wagyu breed in Japan. The Japanese Polled cattle is the result of crossbreeding native Japanese cattle with Scottish Angus, and is distinguished by the absence of horns, which gave the term “polled”. 

These cattle tend to offer leaner meat with less intense marbling, but in exchange for a richer "umami flavor". This flavor is best described as less buttery and more beefy.  For those who seek complexity over indulgence, Japanese Polled is a connoisseur's top choice.

What's so special about Japanese Shorthorn?

Japanese Shorthorn cattle are raised in the northern part of Japan and offer an entirely different expression of Wagyu. This breed produces leaner meat with modest marbling but delivers a robust and savory flavor.  It’s a favorite for those who admire a more rustic and traditional beef flavor.

Why is Wagyu so expensive?

The premium cost of Wagyu beef reflects the exceptional care, time, and dedication required to raise these cattle. Customized nutrition and stress-free lifestyles are designed to maximize quality, which comes at a higher price.  Japanese black cattle, Korean cattle, or Japanese brown cattle are labor-intensive and high-maintenance.

You’re purchasing is a culinary tradition defined by rarity, quality, and incredible craftsmanship.

What is the highest grade of Wagyu?

The pinnacle of Wagyu grading is A5, the highest possible grade under the Japanese beef grading system.  The "A" designates how much usable meat you'll get from the cow, and the "5" denotes top-tier marbling, color, texture, and quality.

Indulging in an A5 Wagyu steak is a culinary experience. An A5 Wagyu beef steak represents one of the most refined and sought-after dining experiences in the world.  You can expect a texture that is tender with an exceptionally balanced flavor.

How is A5 Wagyu beef regulated?

When it comes to regulation, Japan takes it very seriously. There is a strict grading system in Japan, the Japanese Meat Grading Association (JMGA).

The Japan Meat Grading Association serves as the authoritative body responsible for maintaining the integrity and standards of Wagyu beef in Japan.  Comparable in function to the American Wagyu Association, its role is not only regulatory but also protective.  They ensure that the prestige and authenticity of true Wagyu remain uncompromised.

What do the Grades mean?

The Japanese Meat Grading Association (JMGA) oversees a strict grading system that evaluates both yield and quality:   

• Yield Grade (A, B, C): Represents the percentage of usable meat (A is the highest).

• Quality Grade (1-5): Assesses marbling, meat color and brightness, meat firmness and texture, and fat color, luster, and quality (5 is the highest).

At Booth Creek Wagyu, we’ve developed a unique grading system—BC40, BC30, BC20, and BC10—based on Wagyu genetics and digital marbling percentage (DMP). Each grade offers a distinct flavor and tenderness, giving you the opportunity to discover the Wagyu profile that best suits your personal taste and meal, much like choosing a favorite chocolate or whiskey.

How is Kobe Beef different from A5 Wagyu beef?

While all Kobe is Wagyu, not all Wagyu is Kobe. 

To be certified as Kobe beef:

1. Wagyu must come from the Tajima strain of Japanese Black cattle.

2. Be raised and processed in the Hyogo Prefecture of Japan.

3. Meet very strict grading standards with a yield grade of A or B, and a quality grade of 4 or higher. 

How do they differ?

Kobe beef: A protected brand- sourced from Tajima-gyu cattle raised in Hyogo Prefecture in Japan.  To earn the Kobe name, the beef must meet some of the most rigorous quality standards in the industry.  Kobe represents a highly elusive tier within the Wagyu category, with limited access and high prestige.

A5 Wagyu:  Represents a grade, not a brand. A5 signifies the highest rating given to Wagyu beef in Japan. A5 can come from different breeds like Miyazaki beef, Kagoshima beef, or Hida beef, each with its own regional expression of perfection.

Can you get 100% Wagyu in America?

Yes, you can find beef in America from cattle with 100% Wagyu genetics at Booth Creek Wagyu.

What "100% Wagyu" or "Fullblood Wagyu" Means in the US:

• This term generally refers to cattle in the United States that have pure lineage tracing back to Japanese Wagyu breeds (primarily Japanese Black). They are not crossbred with other non-Wagyu cattle breeds like Angus.

• Breeders in the US have been working with imported Wagyu genetics for several decades, and some have established herds of purebred animals. The American Wagyu Association maintains a registry for these cattle and verifies their genetic authenticity through DNA testing.

What is 100% Wagyu beef?

100% Wagyu beef comes from a pure Japanese bloodline. This distinction signifies the highest level of authenticity outside of Japan, offering an experience that mirrors the original heritage of Wagyu at its finest.  

These cattle are bred directly from Japanese Wagyu breeds like Kuroge Washu, and they are raised with top-of-the-line care. The result from these high-quality diets, massages, and low low-stress lifestyle is a rich marbling and deep flavor.

Why is 100% Wagyu Significant?

• Maximum Marbling Potential: With pure genetics, these cattle have the highest potential to develop the intense and intricate marbling that Wagyu is famous for.

• Authentic Flavor Profile: The distinct flavor characteristics associated with specific Japanese Wagyu breeds are most pronounced in 100% Wagyu.

• Premium Quality: Generally, 100% Wagyu is considered the highest quality Wagyu available outside of Japan, though the raising practices still play a crucial role in the final product.

Finding 100% Wagyu:

• Look for explicit labeling as "100% Wagyu" or "Fullblood Wagyu."

• Reputable suppliers, such as Booth Creek Wagyu, should be able to provide information about the cattle's lineage and DNA verification.

• The American Wagyu Association (https://wagyu.org/) is a resource for finding breeders and information about Wagyu genetics in the United States.

Is A1 better than A5 Wagyu?

A1 is the entry point on the Japanese grading scale. While it lacks the luxurious depth and complexity of top-grade Wagyu, A1 still offers a notable dining experience, with the signature tenderness and richness that sets Wagyu apart from other beef.

It’s a more accessible option in terms of price, making it an excellent introduction to the space, rather than directly opting for the indulgence of A5.

What should I keep in mind when cooking Wagyu beef?

Cooking Wagyu beef is a special experience, and to truly appreciate its unique qualities, there are several key things to keep in mind. Here's a comprehensive guide:

1. Understand the Cut and Marbling:

• High Marbling = Lower Cooking Temperatures & Shorter Times: The abundant intramuscular fat in Wagyu renders quickly. High heat can cause the fat to melt away too rapidly, leading to a greasy texture and loss of juiciness. Aim for lower to medium heat and shorter cooking times.   

• Different Cuts, Different Approaches: Just like any beef, different Wagyu cuts will benefit from different cooking methods. Thicker, well-marbled steaks (like ribeye or strip loin) are great for searing, while leaner cuts or larger pieces might benefit from slower cooking methods.

2. Don't Overcook:

• Aim for Rare to Medium-Rare: Wagyu is best enjoyed when cooked to rare or medium-rare (internal temperature of 120-135°F / 49-57°C). This allows the fat to render without drying out the meat. Overcooking will result in a loss of tenderness and flavor, and the fat can become waxy.   

• Use a Thermometer: A reliable meat thermometer is your best friend to ensure accurate cooking.

3. Simple Seasoning is Best:

• Let the Flavor Shine: Wagyu has a naturally rich and complex flavor. Simple seasoning like kosher salt and freshly ground black pepper is often all you need to enhance its taste.   

• Consider Finishing Salts: Flaky sea salt can provide a delightful textural contrast and enhance the flavor at the end.

• Avoid Overpowering Marinades: Heavy marinades can mask the delicate flavors of high-quality Wagyu. If you do marinate, keep it simple and use it sparingly.

4. Proper Searing (for Steaks):

• Achieve a Good Crust: While avoiding high heat for the overall cooking, a good sear is still desirable for texture and flavor. Use medium-high heat with a high smoke point oil (like avocado, grapeseed, or clarified butter) for a short period.

• Don't Overcrowd the Pan: Cook steaks in batches to ensure even searing and prevent the pan temperature from dropping.

5. Resting is Crucial:

• Allow the Juices to Redistribute: After cooking, let the Wagyu rest on a cutting board, loosely tented with foil, for at least 5-10 minutes (longer for larger cuts). This allows the internal temperature to even out and the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.   

6. Slicing Against the Grain:

• Maximize Tenderness: Identify the direction of the muscle fibers (the "grain") and slice the Wagyu perpendicular to it. This shortens the muscle fibers, making each bite more tender.

Specific Cooking Methods to Consider:

• Pan-Searing: Excellent for smaller, well-marbled steaks.

• Grilling: Works well for thicker cuts, but watch for flare-ups due to the rendering fat. Use indirect heat for part of the cooking if needed.   

• Sous Vide: Can provide precise temperature control for incredibly tender results, followed by a quick sear for the crust.

• Slow Cooking (for tougher Wagyu cuts like brisket or short ribs): Allows the fat to render slowly, resulting in incredibly tender and flavorful meat.

Things to Avoid:

• Overcooking: The biggest mistake with Wagyu.

• Using High Heat for Too Long: Can lead to greasy and dry meat.

• Over-Seasoning: Can mask the natural flavors.

• Rushing the Resting Process: Essential for tenderness and juiciness.

Are there any budget-friendly ways to experience Wagyu?

Wagyu burgers are a great choice! If you want to step up your grilling game and impress guests with a melt-in-your-mouth burger, go for the Wagyu burgers.  Wagyu burgers are crafted from the same richly marbled beef and offer a refined alternative to traditional beef patties.  

When preparing Wagyu burgers, restraint is key.  Keep seasoning minimal and cooking precise to allow the natural richness of the beef to shine.  Wagyu burgers still offer a strong entry into an extraordinary culinary experience.

Conclusion

Wagyu beef is more than a steak, it's an experience defined by heritage, quality, and craftsmanship. Whether enjoyed in a high-end steakhouse or prepared over the grill, Wagyu brings a level of richness that transforms any occasion. Seek out a well-sourced cut, prepare it with care, and experience firsthand what sets Wagyu apart.