Japan is known for the most expensive beef in the world. Learn about wagyu, what counts as wagyu and some of the regional kings of wagyu beyond just the world famous Kobe beef. Japan also has an amazing assortment of dishes to try wagyu, so don’t limit yourself to steak!
Table of Contents
Wagyu vs Japanese Beef
While some mistakenly think wagyu is equivalent to Japanese beef, not all Japanese beef is wagyu! Japanese beef includes every cow raised in Japan, including breeds imported from overseas.
There’s many kinds of cattle and beef in Japan - wagyu just happens to be the most famous for its quality and its prices.
So when people are curious about Japanese beef, it’s usually not just any kind of beef they’re thinking about - it’s wagyu.
Wagyu Breeds
In order to qualify as wagyu, it has to come from one of 4 specific breeds of cattle in Japan. They are:
-
黒毛和種 - Kuroge Washu or Japanese Black
Japanese black cattle make up a majority - literally over 90% - of all wagyu. The most famous Kobe beef comes from a special type of Japanese Black breed. -
褐毛和種 - Akage Washu or Japanese Brown
Also known as Akaushi, this type is found mostly in Kochi Prefecture in Shikoku or Kumamoto Prefecture in Kyushu, both in the southeastern parts of Japan. -
日本短角和種 - Nihon Tankaku Washu or Japanese Shorthorn
This breed is mostly found in the northern parts of Japan, such as Hokkaido and the Tohoku region. -
無角和種 - Mukaku Washu or Japanese Polled
This is said to be the rarest of the 4 wagyu breeds, with the least number of cattle that qualify as a Japanese Polled. It’s also one of the more healthy ones, with less marbling and less fat.
※Japan Meat Information Service Center, "What is Wagyu?"
The above 4 are the purebreds and are known to be the best wagyu. However, if any of the above 4 are crossbred; it also counts as a type of wagyu as well.
Wagyu are ranked on a scale of yield grade (A, B or C) and a very strict meat quality scale of 1 (low) to 5 (high). Thus, A5 is the coveted highest quality ranking that premium cattle owners aim for.
Marbling is a very important point in the quality of wagyu - the layering of fat in the muscle. Wagyu has more marbling than other types of beef which is influenced not only by the breed but also their diet.The care that cattle owners put into raising these cattle breeds is often talked about - sometimes to the point of exaggeration.
Writer's Pick
High Grade Wagyu
So if you’re in Japan to try Wagyu, you don’t want to try just ANY. You want to get the best!
Here are some of the most famous kinds of wagyu to get the full experience - but be warned, you’ll have to be prepared to pay a hefty price to match its quality!
Ishigaki Beef
This type of Japanese black cattle breed is found in Okinawa - thus get ready to make a trip down there to get a taste of this exquisite beef! When getting Ishigaki beef, look out for the 2 types, premium and ordinary:
-
Premium - requires a quality grade of 4 or 5 to obtain this label.
-
Ordinary - has a quality grade of 2 or 3, so it’s more affordable but has less marbling
Read more about Ishigaki in our article here.
Kobe Beef
This Tajima-gyu breed of Japanese Black cattle is perhaps the most famous kind of wagyu in the world. Found in the city of Kobe in Hyogo Prefecture, people come from all of the world to get a taste of not only the quality but the various types of cooking methods one can experience with Kobe beef. And in order to qualify as Kobe beef, it must have a quality grade of 4 or 5.
Read all about Kobe beef in our dedicated article.
Ohmi (Omi) Beef
This is another type taken from the Japanese Black breed, produced in Shiga Prefecture. This beef is considered of such high quality that it’s argued to be one of the 3 best types of wagyu in Japan.
Matsusaka Beef
While Kobe beef may be the most famous in the world, Matsusaka beef has actually been ranked consecutively as the best wagyu in the world. It's very popular and carries high-status in Japan. Like Kobe beef, only beef qualifying as grade 4 or 5 is allowed to be called Matsusaka beef.
Other famous types of Japanese wagyu include Miyazaki beef, and the other contender for the 3 best wagyu in Japan, Yonezawa beef from Yamagata Prefecture. It’s hard to explain the exact difference between each type of beef so it’s best to try them yourself and find a favorite!
Beef Dishes
While you could simply have the above wagyu as steak, there are many methods of trying wagyu so don’t assume that you’ll enjoy them best as steak! Below are just some of the amazing Japanese beef dishes that you can choose to experience your wagyu through.
Gyudon
Gyudon is simply beef bowl - thinly sliced beef over freshly cooked rice, complete with tenderized onions and special sweet sauce. Popular toppings include green onions, sesame, soft-boiled egg and kimchi. Of course gyudon is known all over the world thanks to international brands like Yoshinoya. But you’ll have to look beyond the chain restaurants to find a good bowl of wagyu gyudon - but they exist! Just be prepared for the lines!
Sukiyaki
Sukiyaki is a type of Japanese hot pot - Japanese beef is heated in oil, together with seasonings and sugar. Just add tofu and vegetables like a variety of mushrooms, cabbage, etc. The quality of beef stands out due to the simpleness of the dish, so using wagyu will give you the best sukiyaki experience!
Shabu-shabu
Shabu-shabu is another type of Japanese hot pot, distinguished from the other types by how you eat the meat. You simply dip the ingredients in the boiling broth for a short while until it’s cooked before dipping it into your favorite sauce! Tender wagyu would be perfect for this.
Other popular ways to consume wagyu include hamburg steak, motsuyaki and beef shigureni. Experiment with different types of cooking, and not only will you see the difference that wagyu makes, but you might find a favorite Japanese meat dish in the process!
Takeaway
Unquestionably, Japanese beef is by far one of ir not the best in the world. Why not take a trip to try out the best of wagyu in Japan? Make sure to experiment with different dishes!
