Ten Facts About Wagyu Meat

Wagyu beef is among the most sought-after and luxurious meats in the world. Known for its copious marbling and buttery tenderness, it offers a unique and unforgettable culinary experience. Here are ten intriguing facts about Wagyu beef that explain why it has become such a sensation in the food world.

What is Wagyu?

The term “wagyu” literally means “Japanese cow” (wa = Japanese, gyu = cow). Technically, any cow raised in Japan can be considered Wagyu. However, genuine Japanese Wagyu beef comes from specific breeds, such as the Japanese Black (Kuroge) cattle, which is known for its superior quality.

1. Records of Lineage

The Wagyu cattle lineage is carefully traced. Each cow is identified with a unique 10-digit cattle ID number and a nose print. This system ensures the quality of the beef as it gives detailed information on the cow’s birth date, lineage, farm, and other important details.

But what are the origins of Wagyu meat? The genetic origins of Wagyu can be traced back to prehistory, but modern Wagyu is the result of cross-breeding with imported cattle from Europe, Great Britain, and Korea. This cross-breeding began when Japan started industrialising. It was not, however, immediately welcomed. But it has grown to be the best-tasting and one of the most expensive meats in the world.

2. Most Wagyu Meat is Female

The Japanese believe that the quality of meat from female Wagyu cattle is higher than that of male Wagyu cattle. It has a more refined flavour and a silkier texture. If Wagyu meat isn’t from heifers, it’s from steers or castrated males. The meat of uncastrated Wagyu males is said to be too masculine, thereby causing the meat to be slightly tougher and chewier.

3. Exclusive Production

Authentic Wagyu beef, in its purest form, can only be produced in Japan. The main breeds used for Wagyu include Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn. While Wagyu cattle are now also raised in Australia, true Japanese Wagyu remains exclusive to Japan.

4. Stress-Free Environment

Maintaining the high quality of Wagyu beef begins with the cattle’s environment. Wagyu cattle are raised on a special high-energy diet over a prolonged feeding period of 600 days or more. They are kept in a low-stress environment with ample space to graze, ensuring the meat remains tender and flavourful.

5. Best-Treated Cattle

Wagyu cows are the best-treated farmed cows in the world. Most beef cows are slaughtered around 15–20 months, whereas Wagyu cows are allowed to mature more. They are usually around 30 months of age or older before being slaughtered.

6. High-Fat Content

Wagyu beef is known for its high-fat content, which contributes to its rich flavour and tenderness. While USDA Prime Beef has 8%–12% marbled fat, top-quality A5 Wagyu contains 45%–60% fat. This marbling results in a luxurious, buttery texture that sets Wagyu apart.

The fat in Wagyu beef is not only plentiful but also healthy. Wagyu beef has 300% more monounsaturated fat than regular beef, along with high levels of Omega 3 and Omega 6 fatty acids. These fats are believed to lower the risk of cardiovascular disease, Alzheimer’s, and cancer.

7. Kobe vs. Wagyu

A common misconception is that Kobe beef and Wagyu beef are the same. Kobe beef is a specific type of Wagyu beef from Hyogo Prefecture, particularly from the capital city, Kobe. While all Kobe beef is Wagyu, not all Wagyu beef is Kobe.

8. The “Big Three” Regions

The primary regions for Wagyu production in Japan are Kobe, Matsusaka, and Omi. Known as the “Big Three,” these regions are famous for producing the best-tasting beef in Japan, each offering a distinct flavour profile due to their unique breeding and raising practices. All three trace their origins to a subspecies of Japanese black cattle. Of the three, Omi is the oldest Wagyu and is said to be the food of the samurai.

Kobe Wagyu said to be the pinnacle of Japanese black beef, is produced by skilled farmers in Hyogo Prefecture.

Mastusaka Wagyu beef is known for its extra-fine marbling and soft meat. These Wagyu are raised on lush greenery and age-old traditions.
Omi Wagyu is blessed with a rich natural environment and plenty of water. It has artistic marbling, smooth meat, and high-quality fat. They have the best fat-raising techniques and the most time-consuming rearing.

9. Marbling and Genetics

One of the defining features of Wagyu beef is its marbling—fine veins of fat interspersed within the red meat, known as sashi. This high ratio of intramuscular fat plays a significant role in Wagyu’s tender, juicy texture and rich flavour. While all Wagyu breeds have some marbling, the Japanese Black breed is particularly known for this trait due to its genetic makeup.

10. Wagyu Were Originally Draught Animals

Wagyu cattle were initially bred as draft animals for cultivating rice paddies, where physical endurance was essential. Over centuries, natural selection favoured cattle with higher intramuscular fat cells—known as marbling—because this fat provided a readily available energy source, enhancing their stamina for rigorous work.

Ten facts about wagyu meat

Wagyu beef stands out not only for its exquisite taste and texture but also for the meticulous care in its production. From its traceable lineage to its high content of healthy fats, Wagyu is a culinary delight that continues to captivate food enthusiasts around the world.

At Blake’s Fine Foods, we exclusively offer the most delectable cuts of Wagyu and other premium meats and seafood. Our products are carefully curated by local producers and globally recognised suppliers. When it comes to Wagyu beef, we ensure the highest quality and expertise. For more information, don’t hesitate to contact us.