Wagyu

Wagyu literally translates to "Japanese cow" (wa = Japanese, gyu = cow), but the term encompasses far more than a simple translation suggests. Wagyu refers specifically to four breeds of cattle native to Japan: Japanese Black (Kuroge), Japanese Brown (Akage), Japanese Shorthorn (Nihon Tankaku), and Japanese Polled (Mukaku).

Of these four, Japanese Black dominates — representing over 90% of all Wagyu production in Japan. This breed carries a genetic predisposition for extreme intramuscular fat deposition (marbling) that no other cattle breed can match naturally.

Key characteristics of Wagyu beef: - Marbling levels that can exceed BMS 12 (far beyond anything in the USDA grading scale) - Fat with a lower melting point (approximately 77°F/25°C) than conventional beef, giving it a "melt in your mouth" quality - Higher proportions of monounsaturated fatty acids, particularly oleic acid - A flavor profile often described as buttery, sweet, and umami-rich

The term "Wagyu" is used differently in Japan versus the rest of the world. In Japan, it specifically means purebred cattle of these four breeds, raised in Japan, and graded by the Japanese Meat Grading Association (JMGA). Outside Japan, "Wagyu" can refer to purebred or crossbred cattle with Wagyu genetics — which is why understanding the source and grading is critical.

When you see "Wagyu" on a menu or in a store, always ask: Is it Japanese or domestic? Fullblood, purebred, or crossbred? What's the BMS score? These questions will tell you far more than the word "Wagyu" alone.