Wagyu Beef: Definition, History, Taste, and Comparison

Wagyu beef is famous for its incredible marbling, flavor, and tenderness, making it some of the world’s best beef. However, not all Wagyu is the same. There are different types to consider. Read on to learn about Wagyu, its history and origins, and the differences between Japanese and American Wagyu.

What Is Wagyu?

Wagyu means Japanese cattle (“Wa” means Japanese, and “gyu” means cattle). So, Wagyu refers to all Japanese beef cattle. In Japan, Wagyu must be 100 percent fullblood from one of the four Japanese cattle breeds or a 100 percent mix of these breeds. The four breeds are Kuroge Washu (Japanese Black), Mukaku Washu (Japanese Polled), Nihon Tankaku Washu (Japanese Shorthorn), and Akage Washu (Japanese Brown).

Japanese Wagyu beef is famous for its incredible quality and flavor, easily making it the most sought-after Wagyu in the world. But did you know that there are other types of Wagyu? They aren’t the same and often differ in many ways. Read on to learn more about the history of Japanese wagyu and other types of wagyu.

Marbling of Japanese Wagyu beef

What is the History of Wagyu in Japan?

The history of Wagyu in Japan dates back to when cattle were first introduced from the Asian continent between 500 BC and 300 AD, coinciding with the rise of rice cultivation. Initially used for agricultural and transportation purposes, these cattle underwent significant genetic and breeding transformations over centuries.

The Wagyu, as it is known today, began to take shape with the introduction of Western cattle breeds for crossbreeding during the Meiji Restoration in 1868 to improve milk production. Breeds such as Shorthorn, Devon, and other European and Asian breeds were crossed with native Japanese cattle until about 1910. Over time, selective breeding focused on traits such as marbling, significantly enhancing meat quality. This led to the establishment of the Wagyu, known for its highly marbled, tender beef.

The primary breeds of Wagyu today are Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn. The Japanese government has recognized Wagyu as a national treasure and regulates its breeding and export to maintain its unique quality and genetic purity.

Japan has many Wagyu beef brands, each unique to its region and breeding methods. The most famous and expensive are Kobe Beef, Matsusaka Beef, Olive Wagyu, Yonezawa Beef, and Omi Beef.

olive wagyu strip steak grade A4

What is the History of Wagyu in Australia?

Wagyu cattle were introduced to Australia in the early 1990s through imported embryos and semen due to Japan’s strict export regulations on live Wagyu. This move kickstarted the development of fullblood Wagyu programs in Australia, focusing on breeding cattle with 100% Wagyu genetics, prized for their exceptional marbling.

Over time, Australia also developed crossbred Wagyu. Below are the differences between fullblood and crossbred Wagyu cattle.

  • Fullblood Wagyu are those with full Wagyu genetics, specifically bred for their highly marbled, premium meat. The Australian Wagyu Association closely regulates these programs to ensure that the genetics and quality remain top-notch.
  • Crossbred Wagyu, often called F1 Wagyu, is produced by crossing fullblood Wagyu with other beef breeds like Angus. This practice combines the rich marbling of Wagyu with the hardiness and growth efficiency of other breeds, producing a product that balances top-notch quality with economic viability.

The Australian Wagyu Association plays a critical role in maintaining the breed standards and ensuring genetic purity through rigorous testing. Thanks to the development of both fullblood and crossbred Wagyu, Australia has become a major player in the global Wagyu market.

To learn more, check out my comprehensive guide on Australian Wagyu.

Australian Wagyu ribeye steak

What is the History of Wagyu in the USA?

The history of Wagyu cattle in the USA began in 1976 when Morris Whitney imported the first Wagyu bulls from Japan. Initially, because there were no female Wagyu cattle in the USA, these bulls were crossed with American breeds like Angus.

In the 1990s, various groups, notably the Mannett Group, brought in several full-blood Wagyu animals, marking the beginning of full-blood Wagyu breeding in the USA. After the Japanese government banned Wagyu exports in 1997, the population of American Wagyu continued to grow, thanks to domestic breeding efforts. The American Wagyu herd has since grown, with the industry seeing strong growth and an increasing number of full-blood and crossbred Wagyu cattle.

Most Wagyu cattle in the U.S. today are crossbreeds, which means they aren’t fullblood Wagyu. Instead, they come from crossing fullblood Wagyu bulls or using Wagyu semen with other breeds like Angus, Hereford, or Holstein.

To learn more, check out my comprehensive guide on American Wagyu.

What Does Wagyu Beef Taste Like?

Wagyu beef offers a unique and luxurious taste experience, though the flavor can differ from one cut to another depending on the type and where it’s from. Generally, it’s known for its rich marbling, which gives it an incredibly juicy, umami flavor with a buttery texture that melts in your mouth. The highest-grade Japanese fullblood Wagyu beef is exceptionally tender and offers the most intense flavor. While crossbred Wagyu beef is still a step above USDA Prime beef, it doesn’t quite reach the same level of richness and melt-in-your-mouth texture as top-grade fullblood Japanese Wagyu beef.

It’s really useful to know the different Wagyu grading systems because they vary depending on where the Wagyu comes from and the specific brand. If you’re interested in learning more, check out my other articles that go into detail about the different grading systems:

American vs. Japanese Wagyu

The main difference between Japanese and American Wagyu lies in their genetics. Japanese Wagyu comes from fullblood cattle (both parents are 100% full-blood Wagyu), while American Wagyu often involves a cross, typically with Black Angus, and requires at least 50% Japanese Wagyu genetics.

The raising methods also differ significantly. Japanese Wagyu must follow strict regulations that dictate everything from diet to raising methods to be considered authentic, while American Wagyu is less regulated.

When it comes to taste, American Wagyu beef tastes beefier and is closer to what you’d expect from a regular steak because it has less fat marbling. It’s ideal if you want a big steak. With its higher fat content, Japanese Wagyu tends to have a melt-in-your-mouth texture, offering an incredibly tender eating experience. However, due to its richness, it’s best enjoyed in small amounts.

So, if you’re in the mood for just a few bites of something tender and luxurious, go for high-grade Japanese Wagyu. But if you’re hungry for a larger steak, American Wagyu is the way to go. Both are excellent choices, so it comes down to what kind of steak experience you want.

Bottom Line

Choosing any type of Wagyu will give you a unique and memorable dining experience. Remember that top-grade cuts, like A5 Kobe Beef, are expensive and hard to find. Also, watch out for fake Wagyu, especially those claiming to be from famous brands like Kobe.

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Written by: Adam Wojtow

Adam Wojtow is a Polish entrepreneur and writer who founded Steak Revolution in 2020 because of his passion for steaks. Adam has been cooking steaks for over five years and knows a lot about them, including the different types of steak cuts, how long to cook them, and the best ways to cook any steak.

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