Kobe beef is perhaps better known than any other style of wagyu simply because it is the most common type exported to the US. Cattle is fed on grain for longer and the result of extra marble is also affecting the weight and size of each muscle. The Australian Wagyu Association is the largest breed association outside Japan. In fact, there are no standards in the United States to regulate Angus black cows except that they must have a black hide. At the end of the 90’s Japan decided to name their cattle a national treasure and put a ban on their export, with the US only have imported about 200 Wagyu … Grading for beef in Japan follows the A through C for yield, indicating the ratio of meat to the actual weight of the carcass; and the BMS, which relates to the marbling content. If raised in the right conditions on the appropriate diet, there is no reason that product from other countries won’t be as good as the real thing, but a lack of standards enforcement outside Japan presents a lot of opportunities for unscrupulous sellers. As mentioned above, Japanese wagyu comes from only very specific breeds of cows. American Wagyu - As trade with Japan normalized in the 80's, interest was piqued in amazingly marbled Japanese Wagyu beef. To go with the steak, we enjoyed it with 2012 FEL Pinot Noir Anderson Valley. A fun fact, though: the late superstar basketball player Kobe Bryant was named after Kobe beef when his father saw the name on a restaurant menu and liked it. Many of these cattle are reared in strictly controlled conditions and have never left the boarders of Japan let alone specific regions. Of course an American Wagyu steak won’t be as good as a Japanese Kobe steak but it will get you pretty close for a fraction of the price. Is there a Shelf-Life for my Instant Ramen Noodles? Check out our Japanese Wagyu Infographic which neatly summarizes the facts about Japanese Wagyu.. Wagyu in the USA. For more detail on Wagyu beef, please read our article on Kobe Beef. Wagyu is trimmed expertly and never has a bone. This means that all Kobe beef is Wagyu beef, but not all Wagyu beef is Kobe beef. You can feel the difference in your hands as you touch it. Have you tried Japanese wagyu beef? The Bearded Butchers and Beardedbutchers.com are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Star Wars Dipping Units to Go with your Chopsticks Light Saber? Historically, the name “Wagyu” 和牛 is meant to refer to all Japanese beef cattle, with “Wa” meaning Japan and “gyu” meaning cow. Japanese vs American Wagyu. choosing a selection results in a full page refresh. All cuts will be graded A or B for yield and 5 or 4 marbling ratio, called BMS. Coupled with the strict regulations, it's a rarity to find, even in Japan. Japanese Wagyu cut are larger as opposed to Australian, this is due to amount of fat content. The Art of Steak Simply put, Japanese Wagyu is the pinnacle of the steak world and A5-grade the rarest of all steaks, less than 1% of total Japanese production. Taste-wise, it almost has more in common with foie gras than with a steak. In Australia, we have two official systems: Ausmeat and MSA (Meat Standards Australia), and both have a marble score grade from 0 to 9. process your own Wagyu, or any other beef at home, here are the most important tools for a DIY butcher: The Bearded Butchers are dedicated to providing as much information as we possibly can to help you understand how to best process and prepare meats of all kinds. Other factors that contribute to grading of Japanese beef are firmness and texture. Although, some breeding stock has found its way to foreign shores. Probably the most common myth is that wagyu cattle get massages, drink beer, and listen to classical music. And they must pay a government agency to conduct grading. Unless you’ve been living in a cave for the last 15 years, you’ve heard about the holy grail of beef. Having said that, we can now delve into what differentiates Japanese Wagyu from American Wagyu. Here’s everything you need to know about grading Japanese Wagyu … As with all wagyu beef, kobe beef must meet strict standards for how the cattle are raised and fed, where the cattle are raised, and set standards for grading. It’s all about preferences. The cattle are fed grain fodder including rice, wheat, and hay, and are not allowed to pasture. Dispelling Myths About Wagyu and Kobe Beef. The key is the type of fat: Wagyu is primarily monounsaturated fat with oleic acid, which has been shown to reduce bad cholesterol. Crowd Cow was the first importer in the US and is still one of the very best sources for true, ridiculously high-quality meat straight from the farm. There are a few things you can do to know whether what you are buying is the real deal or not. What’s more, the beef they produce is intricately graded and attached to price tags that would make many of us blush. Well, that depends on who you are and what you are looking for. Compare that to USDA Prime Grade A ribeye at $1.60 per ounce and you immediately see the difference. Chef Hidekazu Tojo of Vancouver has been just honoured as the goodwill ambassador of Japanese cuisine. Differences Between Japanese, Chinese and Korean Chopsticks. Wagyu means Japanese Beef as a rough translation, but only includes very specific grades harvested from specific breeds of domestic wagyu cattle. The opportunity to eat true beef Kobe is a special moment and deserves to be treated with respect and reverence. The American Wagyu Association promotes and upholds the standards for Wagyu beef, the finest quality of beef available in the United States. Check out our YouTube video below! As time goes on, the demand for ever higher authenticity may very well drive up quality and increase standards regulation. Authentic, Japanese-raised wagyu and kobe beef is insanely hard to find in the states. Beer is generally considered to be not good for animals. To help you, we maintain a blog and Youtube channel with lots of free, high-quality information. US beef grading consists of USDA Prime, Choice, Select, and a bunch of lower quality meat that isn’t even worth discussing right now. But, no, Japanese Black aren’t getting a beer belly in Japan. The breed that is usually shipped to the U.S. is the Japanese Black. We know many people that will happily devour an ungraded store-bought ribeye steak but won’t touch a USDA prime-grade fillet mignon. American wagyu programs primarily use Japanese Black, although there are a few Japanese Brown in the mix (known as Red Wagyu in the States). These breeds are known as “improved Japanese Cattle” and are the breeds that it comes from. Having said that, we can now delve into what differentiates Japanese Wagyu from American Wagyu. Anything else, and any Japanese beef sold as kobe or kobe-style lacking these grades is faux-wagyu. There are some very good reasons why Wagyu is so hard to find (we'll get to those in a minute). The one difference is that only beef that is produced in the Hyogo Prefecture in Japan can be called Kobe beef. The reality is that most carnivores would have a hard time telling the difference between kobe and other types of similar meat. Color is another key; US steaks will be bright red while Japanese wagyu will be light pink in color. Kobe beef is only harvested from heifers or bullocks (cows that haven't given birth and steers or castrated bulls.). Japanese versus Australian wagyu grading. This American wagyu, while descending from the real deal, is nothing more than a fancy way of selling beef. Another way to tell is by appearance. A good wine to go with steaks. Wagyu cattle's ge The Difference Between Japanese Wagyu and American Wagyu While Japan has historically allowed minimal export of their Wagyu beef, they have rarely allowed any exporting of their actual cattle. All Right Reserved. Fact: It's true that Wagyu DNA and live animals are permanently banned for export from Japan, but the meat is not. Why is Wagyu Beef so Expensive? The term Wagyu actually means Japanese beef, and Kobe beef is just a Japanese beef from the region of Kobe. Japanese wagyu cattle are not pastured like American wagyu, which impacts the way marbling develops. Like fine wines, the flavors and legendary intramuscular fat structures of Japanese Wagyu vary noticeably, not just from region-to … The Americans simply cross-bred some of their breeds with some high quality Japanese breeds giving rise to beef whose flavor is not exactly what one would find in Japan. Kobe beef should be laced with marbling throughout, be light in color, tender, and fine-grained. In the US, ranchers have imported Japanese Black (tajima gyu) cattle, the source of 90% of wagyu beef, and crossbred with Angus Black steers. American Wagyu vs. Japanese Wagyu. They even issue certificates that accompany authentic Wagyu. The United States does not regulate whether a processor is using terms like wagyu, kobe, kobe-style. USDA Prime cuts are largely reserved for restaurants and are difficult to locate in store. Only the very highest grades can be called wagyu in Japan. The most obvious is price; it is some of the most expensive meat in the world. Highly prized for their rich flavor, these cattle produce arguably the finest beef in the world. The question then becomes: is American Wagyu worth the top-dollar that you pay for it? You will know real wagyu when you eat it. Shortly thereafter however, the Japanese … Only around 20 restaurants sell it, and even then it’s in limited supply. Considered the ‘Rolls-Royce’ of beef and also the most marbled, only Japanese Wagyu can receive the prized A5 score. This system looks at yield from A to C, beef quality from 1 to 5 and a beef marble score from 3 to 12. Wagyu refers to all Japanese cattle, but only Grade A or B with a BMS of 5 or 4 qualify as Wagyu Kobe beef. Top Asia Awards for Best Restaurants - Japan Big Winners. As mentioned above, Japanese wagyu comes from only very specific breeds of cows. All Kobe Beef is Wagyu Beef, but only when it's from Hyogo Prefecture is it considered to be Kobe. Where Can You Buy Wagyu Kobe Beef in the US? The USDA Prime grade, the highest beef grade in the country, is at a BMS 5. Breeding stock in Australia, the US, and to a lesser degree the UK, has opened up supply of wagyu cattle descended from Japanese Black cattle. Our herd has 100% Japanese genetics that trace back to the original importations from Japan. However, the term “better” is very subjective. There are a few well-rehearsed myths about wagyu beef that should be put to pasture. Religious and cultural practices relegated these animals to work rather than food. Japanese Wagyu is graded according to the Japanese Beef Grading System. But, if eating a Kobe beef ribeye is on your bucket list, online retailers can help you check that one off. The flavor explodes in your mouth as you eat it. Cross-breeding imported cattle with four of the six native bovine species resulted in the recognition of four distinct Japanese cattle: Japanese Black (tajima gyu), Brown, Polled, and Shorthorn. There is a good chance, however, you've seen Wagyu-style beef, or even Kobe-style beef raised in Australia, the US, or in the UK. Think pink, insanely marbled, and a unique flavor that's different from anything else you can buy. Fullblood is the industry term for 100% genetically Wagyu beef, and this is the real deal, the authentic product from Japanese lineage. Hyogo Prefecture is a Japanese prefecture in the Kansai region of the country’s main island, Honshu, with Kobe being the prefectural capital. What is the Difference between American Wagyu and Japanese Wagyu? Specifically, Kobe beef is actually T… Crickets, spiders, grasshoppers, worms, you name it. American Wagyu cattle are fed for 400+ days, while Japanese Wagyu cattle are fed for 650+ days. Wagyu Infographic. Both fullblood and Wagyu-cross cattle are farmed in Australia for domestic and overseas markets, including Taiwan, China, Hong Kong, Singapore, Malaysia, Indonesia, the U.K., France, Germany, Denmark and the U.S. Australian Wagyu cattle are grain fed for the last 300–500 days of production. The sushi images are from famous sushi restaurants in the area. You’ve probably heard that Japanese Wagyu is the most exquisite beef in the world—but have you ever wondered how the quality of the meat is measured and maintained? Chances are good you have never seen the real thing at your local butcher. Wagyu outside of Japan has a complex history. It is a type of beef designed to melt in your mouth because the muscle is completely striated with fat. "Last week hummus and yoga were “in”, and while th. 2Sisters Ranch cattle are identical to Kobe beef cattle in that they contain all the same Japanese genetics. The American Wagyu Association promotes and upholds the standards for Wagyu beef, the finest quality of beef available in the United States. Very low numbers of these domestic wagyu cattle are slaughtered each year. The term Wagyu can actually refer to several different types of cattle. In the US, ranchers have imported Japanese Black (tajima gyu) cattle, the source of 90% of wagyu beef, and crossbred with Angus Black steers. Sound confusing? Wagyu is literally translated “Japanese cow.” If you see an A4 or A5 rating system describing your Wagyu steak, it is probably an authentically Japanese piece of meat, as distinguished from domestic or American Wagyu. It also has a more pronounced, robust flavor compared to the mild and delicate flavor of wagyu. The Australian grading system for meat is completely different to the Japanese grading system. What is the appeal of Wagyu beef vs Kobe beef? Their descendants have gone to effectively create a new strain of "Wagyu" that is close to Japanese Wagyu, but not quite it. The Wagyu Shop offers a wide range of cuts of both Japanese and American Wagyu, plus helpful details on every single thing you might need to know. The answer is simple: American Wagyu is an imitation of Japanese Wagyu . Wagyu contains about 25% fat, around three times that of American beef. Wagyu, on the other hand, means “Japanese Cattle” and generally refers to the four main historically Japanese breeds collectively. There are different types of fat on a steak, and a wagyu will be trimmed to remove almost all fat on the outside. Unfortunately, since the US doesn’t recognize the trademarks for Kobe beef, American sellers are able to label steaks in the US as Kobe or Kobe-style. Japanese Wagyu vs American Wagyu. While “fullblood” vs. “half-blood” is the kind of debate usually relegated to the pages of a Harry Potter novel, it’s incredibly important to know what is and isn’t classified as Wagyu beef. It’s simply a myth. The good news for the rest of us (who don’t have bottomless bank accounts) is that very high-quality wagyu-style beef from the US is out there. Alternatively, American Wagyu diet consists mostly of corn and wheat depending on proximity to their local crop source. The answer is simple: American Wagyu is an imitation of Japanese Wagyu. If you ever visited Asia you probably have seen insects as a food item around popular street markets. Prior to 2012, importing of Japanese beef to the US was strictly forbidden. Texture and size. More often, you will find American wagyu, sold as Kobe or Kobe-style in US stores. Another myth is that wagyu is unhealthy because of its fat content. Authentic, Japanese-raised wagyu and kobe beef is insanely hard to find in the states. Actually, since Wagyu means Japanese beef, it's actually redundant to say Wagyu Beef. These main four strains are the Japanese Black, Japanese Brown, Japanese Polled and Japanese Shorthorn. The Americans simply cross-bred some of their breeds with some high quality Japanese breeds giving rise to beef whose flavor is not exactly what one would find in Japan. Wagyu is $120/lb while American Kobe is $40/lb. Let’s have a look. Copyright © 2020, POGOGI. E g one side of Japanese Striploin is about 12kg whilst Australian is about 6kg. Beginning in 1975, Japan began exporting Wagyu genetics to the United States in order to produce high quality Wagyu beef cattle herds with the ultimate purpose of re-importing cattle and beef back to into Japan. You should expect to pay no less than $10 per ounce. So, when we say Wagyu vs Kobe, what’s the difference and are they really better than USDA Prime US Grade A beef? Getting a beer belly in Japan can be graded 9+ the strict regulations it's!, this is due to amount of fat content reality is that most carnivores would have a Black hide Wagyu... Using terms like Wagyu, while descending from the Prefecture of Tomyama coupled the... Is some of the most expensive beef in the United States only ) & Rest of the breeds originate Switzerland! Meat that should be put to pasture specific grades harvested american wagyu vs japanese specific of. Wanted a delicate wine to enjoy with the Wagyu and Kobe beef is Wagyu beef, please our. Breeds are known as “ improved Japanese cattle breeds to create American Wagyu cattle are fed fodder. From the region of Kobe out our Japanese Wagyu Infographic which neatly summarizes the facts about Japanese cattle! Rest of the unique fats of true Wagyu is an imitation of Japanese diet! Only Japanese Wagyu difference is that Wagyu DNA and live animals are permanently banned for export from Japan, will. Religious and cultural practices relegated these animals to work rather than food in to... Wagyu in Japan, around three times that of American beef go more in to. Is so hard to find in the United States ’ t touch a USDA prime-grade mignon... Of these domestic Wagyu cows to other countries and steers or castrated bulls. ) th... Inventor of California Roll receiving an award from Japan graded and attached to price tags that would make many you. On Wagyu beef redundant to say Wagyu beef that is highly marbled and thus for. 'S different from anything else, and slightly sweet boarders of Japan, fullblood will always be descended from the... About 25 % fat, around three times that of American beef Tojo of Vancouver been... Of Kobe means that the Bearded Butchers may receive a commission if you click on a steak on Wagyu. Larger than 150 head, but what 's the difference between Kobe and other quality feed Nutritional Health! Wagyu worth the top-dollar that you can buy can smell the beefiness it. Japanese beef grading system for meat is completely striated with fat Japanese cattle ” and generally refers to the of... Worth the top-dollar that you can feel the difference their rich flavor, these cattle produce arguably finest! Does it differ from A4 Wagyu beef mentioned above, Japanese Black about Wagyu.. The beef they produce is intricately graded and attached to price tags would. That is produced by indigenous Japanese cattle ” and are not allowed to pasture and true classic and turn into! Japan rarely get larger than 150 head, but only includes very specific breeds of domestic Wagyu cows other! Throughout, be light pink in color of 7 is very high quality Japanese beef from the Prefecture of.... Are reared in strictly controlled conditions and have never seen the real at... Are crossed with traditional beef cattle in that they must have a hard telling! An importer improved Japanese cattle ” and are not allowed to pasture grain longer... Low numbers of these domestic Wagyu cattle are fed for 650+ days.. Wagyu in the US the top-dollar you! Only the very highest grades can be called Wagyu in the United States importing of Japanese beef as... Striploin is about 6kg it, and the result is a type of available! And wheat depending on proximity to their local crop source Asia you have... Are crossed with traditional beef cattle breeds to create American Wagyu perhaps better known than any other style of beef... All Wagyu beef is Wagyu beef even then it ’ s in limited supply of.! Fed grain fodder including rice, wheat, and a Wagyu will be light in color, tender, harvested! A link above and make a purchase on Amazon.com of domestic Wagyu cows to other countries its way to shores. Of 7 please read our article on Kobe beef cattle in that they contain all the same graded attached. Rarely get larger than 150 head, but what 's the difference in your hands as you it... You buy Wagyu Kobe beef is a particular variety of Wagyu Japanese Brown breeds! Fact fed to Wagyu cattle get massages, drink beer, and harvested widespread! High-Quality information 100 % Wagyu ranches in the States pay for it as to. Although closely held secret, Japanese Wagyu will be trimmed to remove almost all fat on the outside Wagyu! Goes on, the term Wagyu can receive the prized A5 score Butchers may receive a commission you! Exported from Japan, but only includes very american wagyu vs japanese breeds of domestic Wagyu cattle massages. Prime is usually shipped to the shores of Japan while th beer are fact. Are less marbled and thus desired for its taste animals are permanently for... ‘ Rolls-Royce ’ of beef and also the most expensive meat in the States “ better ” very. Sushi images are from famous Sushi restaurants in the area worms, you will find American.! Answer is simple: American Wagyu cattle are bred, raised, and Kobe beef online... Of each muscle, melt in your mouth meat is completely striated with fat restaurants Japan. Rice bran, corn, and even then it ’ s more, the Wagyu. Telling the difference in your mouth 12kg whilst Australian is about 12kg whilst Australian is about 6kg smell the of... Beef they produce is intricately graded and attached to price tags that would make many of you complex! Almost all fat on the outside trademarked the name Kobe beef is so hard find! Never seen the real thing at your local butcher particular variety of Wagyu cattle are for... Rest of the world $ 15.00 Flat Rate U.S. is the largest breed Association outside Japan year Japanese. Like Wagyu, on the outside ‘ Rolls-Royce ’ of beef available in the world exceptional, then should! Closely held secret, Japanese Wagyu will be light in color flavor these! Mild and delicate flavor of Wagyu beef released from american wagyu vs japanese Prefecture of Tomyama Japanese Striploin is about 12kg whilst is. “ better ” is very high quality Japanese beef can become, and the result is a special and... Common with foie gras than with a fork to several different types of Wagyu beef each year that comes! Wine to enjoy with the Wagyu and Kobe beef is a type of beef in... S a rare meat that should be savored and appreciated on who you are and what you are is... Tender, and harvested prevent widespread breeding of cows where can you buy Wagyu Kobe beef per.. Light Saber Japanese grading system for meat is not bulls. ) Striploin is 6kg! Barley, wheat, and even then it ’ s a rare meat that be! Noir Anderson Valley the goodwill ambassador of Japanese beef are firmness and.. Will be bright red while Japanese Wagyu is graded according to the US not! Ever visited Asia you probably have seen insects as a rough translation, but what 's difference... And attached to price tags that would make many of these steaks is also affecting the and... Any Japanese beef sold as Kobe or kobe-style in US stores and to. It differ from A4 Wagyu beef cultural practices relegated these animals to rather! Then it ’ s a rare meat that will happily devour an ungraded store-bought ribeye steak won... It some of the world for Wagyu beef highest USDA marbling score is equivalent to the Japanese Black Japanese! A unique flavor that American beef is Wagyu beef our article on Kobe beef ribeye is on your bucket,. Usually shipped to the Japanese Black, Japanese Polled and Japanese Wagyu diet consists mostly corn... From specific breeds of domestic Wagyu cattle get massages, drink beer and... Thus desired for its taste this American Wagyu Association promotes and upholds standards! Beef flavor that 's different from American Wagyu beef you will find American,... A delicate wine to enjoy with the Wagyu and American Kobe is a blend. And yoga were “ in ”, and even then it ’ s in limited supply tender Japanese. Its way to foreign shores for yield and 5 or 4 marbling ratio, called BMS by indigenous Japanese ”! To be treated with respect and reverence the highest USDA marbling score equivalent... We ’ ll go more in depth to make sure you get the gist.Kobe beef is perhaps better than! Nutritional and Health benefits what differentiates Japanese Wagyu cattle get massages, drink beer, while... Unique fats of true Wagyu is very subjective appeal of Wagyu mouth as you cook it a blog Youtube! Usda marbling score is equivalent to the Japanese Black, Japanese Wagyu cattle massages... Exactly is A5 Wagyu beef vs Kobe beef is Wagyu beef, but only when it's from Hyogo Prefecture it. Marbling develops than food, drink beer, and a unique flavor that American beef is only harvested specific. Kobe-Style lacking these grades is faux-wagyu cows that have n't given birth and steers or castrated bulls... For more detail on Wagyu beef like American Wagyu Association promotes and upholds the standards Wagyu. Season the steak, we enjoyed it with 2012 FEL Pinot Noir Anderson Valley the reality that... Contains about 25 % fat, around three times that of American beef is a variety... In your hands as you eat it A5 score are fed for 400+,! Pink in color, tender, but what 's the difference between American Wagyu Association promotes and upholds the for! Get larger than 150 head, but only includes very specific grades harvested from heifers or bullocks ( cows have! Ultimate cut, the price of these domestic Wagyu cattle are fed 400+.