Like caviar or black truffles, wagyu beef—that supremely soft, fatty, umami-rich steak—has come to represent wealth. However, even the most experienced eaters frequently struggle to understand all the details regarding wagyu steak, no matter how many Michelin-starred menus this delicacy adorns.
Wagyu beef, also known as “Japanese beef,” is a highly sought-after and prized type of meat that is known for its rich, buttery flavor and high levels of marbling. The term “wagyu” literally means “Japanese cow” and refers to a specific breed of cattle that is native to Japan. These cattle are known for their high-quality meat, resulting from a combination of genetic factors, careful breeding, and specific feeding and care practices.
In this article, we will take a closer look at what wagyu beef is, including its history, production methods, and what makes it so unique. We will also discuss the different types of wagyu meat available and tips for cooking it. Whether you’re a foodie, a meat lover, or just curious about this unique and delicious type of beef, visit Beauty & The Butcher and try this delicacy.
Japanese wagyu and American wagyu are both types of beef from cattle breeds that are considered “Wagyu.” However, there are some key differences between the two.
Japanese refers to beef from four specific breeds of cattle: Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn. These cattle are raised in Japan and are known for their marbling and rich flavor. The meat is also highly sought after and can be quite expensive.
American wagyu, on the other hand, refers to beef from cattle that are descended from Japanese wagyu cattle but are raised in the United States. The breeding and raising practices for American wagyu may be different than those used in Japan, and the meat may not have the same level of marbling or flavor as the true Japanese one. American is also less expensive than actual wagyu meat.
Wagyu cows, also known as “Kobe beef” cows, are raised in specific regions of Japan, primarily in the prefectures of Hyogo, Okayama, and Kagoshima. Raising these cows is highly controlled and regulated to ensure that the highest quality beef is produced.
As mentioned before, wagyu meat is considered to be a luxury product and is therefore quite expensive, and here are the reasons why:
Although they are often used interchangeably, they are not exactly the same thing. Wagyu meat refers to any beef from cattle that are considered to be “Japanese cattle.” On the other hand, Kobe beef is a specific type of Wagyu beef that comes from the Tajima strain of Japanese Black cattle and is raised in the Hyogo prefecture of Japan. For the beef to be labeled as “Kobe,” it must meet strict guidelines, including being from a specific strain of cattle and being raised, fed, and processed in the Hyogo prefecture. Due to the strict guidelines and specific region of origin, Kobe beef is considered the highest quality Wagyu beef and is highly sought after and expensive.
The system is based on several factors, including the marbling, color and texture of the meat, and the firmness and color of the fat. The system is usually based on the Japan Meat Grading Association (JMGA), which uses a scale of 1 to 5, with one being the lowest quality and five the highest.
The Japanese grading system is based on the ratio of meat to fat, known as the “BMS” (Beef Marbling Standard) score, which ranges from 1 to 12, with 12 being the highest quality and most marbled. Additionally, the meat color, firmness, and texture, as well as the fat color and quality, are also taken into account.
When you encounter Wagyu on a menu, it’s likely to be listed with an A4 or A5 classification, with A5 being the highest quality.
Generally, beef with higher marbling scores will be more expensive than those with lower scores, but it’s also considered top-notch.
Making a perfect Wagyu steak combines a selection of the right cut of meat, proper preparation, and cooking it to the desired level of doneness. Here are some steps to help you make a perfect Wagyu steak:
If you want to eat the best wagyu beef in the Miami area, you should definitely visit Beauty & the Butcher. This restaurant will astound you with its fantastic service, ambiance, and cuisine.