Wagyu Glossary
31 terms defined by a Wagyu specialist — from BMS scores to prefecture designations.
Wagyu & Japanese Beef
Akaushi (Japanese Brown)
The Japanese Brown cattle breed — the second most common Wagyu breed, producing leaner beef with intense beefy flavor and moderate marbling.
American Wagyu
Beef from cattle with Wagyu genetics raised in the United States — ranging from fullblood (100% Wagyu) to crossbred (typically Wagyu × Angus).
Australian Wagyu
Wagyu beef produced in Australia from imported Japanese genetics — the largest Wagyu-producing country outside Japan, with both fullblood and crossbred programs.
Crossbred Wagyu
Cattle with mixed Wagyu and non-Wagyu genetics — most commonly Wagyu × Angus (F1 cross at 50% Wagyu), representing the majority of American Wagyu production.
Fullblood Wagyu
100% Wagyu genetics with documented Japanese lineage — both sire and dam are registered purebred Wagyu, with no crossbreeding in the pedigree.
Hyogo Prefecture (Kobe Region)
The home of Kobe beef and the Tajima bloodline — Japan's most famous beef-producing region with over a century of closed-herd breeding.
Japanese Black (Kuroge Washu)
The dominant Wagyu breed, representing over 90% of Japanese Wagyu production, known for exceptional marbling capacity.
Kagoshima Prefecture
Japan's largest Wagyu-producing prefecture by volume, located in southern Kyushu — known for robust marbling and consistent A4-A5 grading rates.
Kobe Beef
Wagyu from Tajima-gyu cattle born, raised, and slaughtered in Hyogo Prefecture, meeting strict grading requirements. One of the most regulated beef designations in the world.
Kuroge (Japanese Black)
Shortened form of Kuroge Washu — the Japanese Black cattle breed, the dominant Wagyu breed producing over 90% of all branded Japanese beef.
Matsusaka Beef
Ultra-premium Wagyu from Mie Prefecture, raised exclusively from virgin heifers — one of Japan's "Big Three" alongside Kobe and Omi.
Miyazaki Wagyu
Wagyu from Miyazaki Prefecture in southern Kyushu — a three-time consecutive champion at the Wagyu Olympics, known for consistent BMS 10+ production.
Nose Print Certificate
A unique identification document bearing the individual cattle's nose print — like a fingerprint — used for traceability in the Japanese Wagyu system.
Oleic Acid
A monounsaturated fatty acid abundant in Wagyu fat, responsible for the low melting point and "melt in your mouth" quality of premium Wagyu beef.
Omi Beef
Japan's oldest branded beef from Shiga Prefecture, with over 400 years of history — one of the "Big Three" alongside Kobe and Matsusaka.
Sashi
Japanese term for the visible fat striations within meat — essentially the Japanese word for marbling, with connotations of quality and visual beauty.
Shimofuri
Japanese term meaning "frost falling" — describes the appearance of fine, evenly distributed marbling in premium Wagyu beef.
Tajima (Tajima-gyu)
The bloodline of Japanese Black cattle from Hyogo Prefecture that produces Kobe beef, known for exceptionally fine marbling patterns.
Wagyu
Japanese cattle breeds (Japanese Black, Japanese Brown, Japanese Shorthorn, Japanese Polled) genetically predisposed to intense intramuscular marbling.
Wagyu Olympics (Zenkoku Wagyu Noryoku Kyoshinkai)
The National Competitive Exhibition of Wagyu, held every five years — the most prestigious competition in the Japanese beef industry.
Grading & Quality
A5 (Highest Japanese Grade)
The highest quality grade in the Japanese beef grading system, requiring a yield grade of A and quality scores of 5 across all four evaluation criteria.
BMS (Beef Marbling Standard)
The Japanese 1-12 scale measuring intramuscular fat distribution, where higher numbers indicate more intense marbling.
JMGA (Japanese Meat Grading Association)
The organization responsible for grading all beef in Japan, applying the standardized yield and quality grade system that produces the A5/A4/etc. designations.
Marbling
Intramuscular fat deposits visible as white flecks and streaks within the lean meat, the primary determinant of Wagyu quality and grade.
Yield Grade (A, B, C)
The letter component of the Japanese grading system, indicating the percentage of usable meat from the carcass — A being above average, C below average.
Cooking & Preparation
Gyudon
A popular Japanese rice bowl topped with thinly sliced simmered beef and onions — an everyday comfort food that showcases even modest grades of Wagyu.
Shabu-Shabu
A Japanese hot pot where paper-thin beef slices are swished briefly in simmering kombu broth — named for the "swish-swish" sound of the meat in the pot.
Sukiyaki
A Japanese hot pot dish featuring thin-sliced beef simmered in a sweet soy-based broth, traditionally made with high-grade Wagyu.
Tare (Dipping Sauce)
Japanese dipping sauces used with grilled or hot pot Wagyu — typically ponzu (citrus soy) or gomadare (sesame) for balance against rich marbling.
Teppanyaki
Japanese cooking on a flat iron griddle — the traditional method for preparing thick-cut Wagyu steaks in Japanese steakhouses.
Yakiniku
Japanese-style grilled meat, typically thin-sliced beef cooked on a tabletop grill — the most popular way to eat Wagyu in Japan.