What is Wagyu?
Wagyu is a breed of cattle that is native to Japan. ‘Wa’ means Japanese and ‘gyu’ means cow. It is genetically predisposed to have higher marbling levels than any other breed of cattle therefore giving it the ability to produce tender beef. The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivalled eating experience. This is why Wagyu beef is finding its way onto the butcher blocks of Gourmet Chefs and fine restaurants across the United States.
Wagyu fat has a better flavor and a lower melting point than fat in common breeds of beef cattle. It has been linked to olive oil and salmon in terms of its health benefits. It is uniquely high in monounsaturated fat and omega-9 fatty acid. Wagyu have a 2:1 ratio of monounsaturated to saturated fatty acids. Monounsaturated fatty acids are healthier than saturated fats. It also has the lowest cholesterol levels of all meats, lower than fish or chicken. It contains oleic acid which is believed to have anti-carcinogenic properties.
The United States Department of Agriculture separates beef into eight different grades. The top five are sold to the consumer as cuts of beef, while the three lowest grades are typically only used for processed meats and canned meats. Restaurants generally only sell the three highest grades: Prime, Choice, and Select. High-end steakhouses only serve USDA Prime and/or Choice. Only 3% of the beef in the USA is designated Prime whereas 95% of all Full Blood Wagyu is graded prime or above prime. The American Wagyu Association estimates there are 30,000 Wagyu-influenced being raised domestically, with less than 5,000 of them being Fullblood.
The Japanese Meat Grading Association developed a more stringent grading system with similar attributes to the USDA (marbling and quality). There are three yield grades: A, B and C – classified by yield percentages estimated by an equation. There are five quality grades: 1, 2, 3, 4 and 5 – based on marbling, meat color and texture, and fat color and quality. Yield score is determined by an estimated cutability percentage that is calculated by an equation which includes four carcass measurements. The measurements are obtained at sixth and seventh rib section. The yield is objective, delivering an estimated yield percentage:
Beef Marble Score
Grade A = 75% and above
Grade B – 69% and above
Grade C – under 69%
The meat quality scores are determined in terms of beef marbling, meat color and brightness, firmness and texture of meat, color, luster, and quality of fat. The relationship between beef and marbling evaluation and classification of grade is:
Quality Grade
- Poor – 1
- Below Average – 2
- Average – 3 to 4
- Good – 5 to 7
- Excellent – 8 to 12
Because of the high price for a full-blooded piece of Wagyu, some are cross bred with Angus to achieve good marbling effects at a more accessible price. Wagyu-influenced cattle range from F1 to Purebred. Fullblood Wagyu are cattle with both parents traceable by DNA to their ancestors in Japan, with no evidence of cross breeding with any other breed of cattle. The higher the percentage of Wagyu genetics, the more prevalent the inherent qualities such as marbling will be. Restaurants generally sell F1 quality to customers.
Crossbred Wagyu and Angus Beef
F1 = 50%
F2 – 75%
F4- 93.75%
Japan has introduced regulation on the use of the term Kobe (American raised Wagyu) in efforts to eliminate the misuse of the term. The American Wagyu Association has the authority to label Wagyu beef in the USA but currently lack a labeling system that differentiates between the classifications F1, F2, F3, Purebred, and 100% Fullblood. This leaves it up to consumers to do the research. Our product selections are clear, so you know what you are buying.