Wagyu

Wagyu refers to a group of cattle breeds originating in Japan that are renowned for their intense marbling and tenderness. The term covers several Japanese breeds, with the four main beef-producing types being Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn. Of these, Japanese Black accounts for the majority of Wagyu beef produced commercially.

Marbling is the defining trait: intramuscular fat that distributes evenly, producing rich flavor and a buttery mouthfeel. Wagyu fat has a relatively low melting point, and grading systems in Japan evaluate marbling, meat color, firmness, and fat characteristics. The Beef Marbling Standard (BMS) scores marbling on a 1–12 scale; higher numbers indicate more marbling. Overall quality is described in combination with a yield grade (A, B, C) and a quality grade (1–5); the highest designation is A5.

Historically, Wagyu developed in Japan from both native and imported stock, with selective breeding and specialized feeding regimes contributing to marbling. In recent decades, Wagyu cattle have been exported or used in crossbreeding with other breeds in countries such as Australia, the United States, Canada, and parts of Europe. These programs aim to produce high-marbling beef while often labeling it as Wagyu or Wagyu-influenced.

Kobe, Matsusaka, and other regional brands in Japan refer to specific producers and quality grades of Wagyu; globally, Wagyu beef commands premium prices due to its texture and flavor.