WAGYU FAQ
Wagyu - pronounced WAH-GYOO and literally translates in to "Japanese beef" - is widely considered to be the crown jewel of beef. The unique genetics of wagyu breeds yields beef with insanely decadent marbling, flavor and tenderness. Wagyu beef is clearly a cut above.
Here are some frequently asked questions about wagyu:
What is wagyu and what cow breeds are considered wagyu?
Wagyu is a Japanese term which direvtly translates to “Japanese Cow/Beef.” The term refers to beef coming from specific breeds of cattle developed over time starting in the late 1800s in Japan.
The cattle breeds that are classified as wagyu breeds are the following:
Mirai's wagyu comes from the Japanese Black variety.
Under Japanese guidelines, in order for a cow to earn the wagyu classification and mark of authenticity it has to meet the following criteria:
What is the difference between wagyu and kobe Beef?
Wagyu is a broad reference to all marbled beef that comes from one of the four cattle breeds mentioned above. Kobe is a specific reference to one of the many wagyu brands in Japan. Most wagyu is branded and marketed with clear linkages to the region in which they are produced. Kobe beef is produced near the city of Kobe in western Japan and thus its name. Contrary to popular understanding, the term "Kobe" IS NOT a general reference to all marbled beef.
How many different wagyu brands are there, where does mirai source its wagyu?
According to the Japan Meat Information Service Center, there are 131 wagyu brands and that only accounts for brands that are derived from the Japan Black wagyu breed.
Mirai sources its wagyu from the Miyazaki and Kagoshima prefectures from the southern island of Kyushu. See map below for locations of some of the most well-known wagyu brands.
What wagyu brand is considered to be the best?
It's difficult to crown a definitive #1.
In recent years effort to brand and position certan wagyu brands with fancy marketing makes determining a #1 even more complicated.
Our experience tasting wagyu all across Japan tells us that every region produces a solid wagyu product and that the difference in meat quality between the different products available is subtle.
If judging competitions are an indicator of quality, however, then the results of the National Beef Ability Expo, commonly known as the “Wagyu Olympics” would be a good reference point. The competition held once every five years in Japan, determines the best wagyu across two main categories: meat quality and breedability/fertility. The latest competition took place in 2022, where a total of 522 cattle from 41 prefectures entered and cattle from Miyazaki (top honors for meat quality) and Kagoshima (top honors for best overall wagyu) consistently placed at the top during the competition.
But our experience tells us that every wagyu produced in Japan delivers that superb culinary experience so don't let branding or competition results stop you from trying wagyu that appeal to you!
WHAT’S the difference between japanese wagyu and foreign produced “wagyu”?
Japanese Wagyu
Always Fullblood cows of one of the four officially recognized wagyu breeds (Japan Black, Japan, Brown, Japan Shorthorn & Japan Polled).
Born, raised and slaughtered in Japan.
Produced based on breeding and feeding programs that have been developed for over a century to match the environment in which the cows are raised.
All of the above yield what many consider to be superior marbling, flavor and tenderness.
Non-Japanese Wagyu
Wagyu that is produced outside of Japan.
What is called “wagyu” are usually wagyu breeds that are crossbred with non-wagyu breeds meaning they are not fullblood. Having said this, there are fullblood wagyu cattle being raised outside of Japan, but given the differing standards and definitions for wagyu outside of Japan, the genetic make up of wagyu is vast which also results in a wide range in marbling, flavor and tenderness.
Due to a shorter history in handling wagyu breeds, producers outside of Japan are still developing the optimal breeding and feeding programs for wagyu production in their respective countries.
Having said the above, there are several producers in Australia and in the US that produce a superb wagyu product.
What are wagyu cattle fed?
Each ranch has its own proprietary mix of cow feed, but some of key ingredients are the following:
GRAINS
Corn/Corn Meal, Pressed soy beans, pressed barley, Cashew husks, pressed & fermented sugar cane stalks, tapioca, sesame seeds, pressed & sun-dried daikon radish and wheat bran.
GRASS & MINERALS
Hay, Salt, Calcium carbonate
The cows are fed, raised and ultimately produced to satisfy the strict health and food saftey regulations of the authorities of Japan as well as countries and regions that have some of the strictest regulatory checks such as the United States, European Union and Australia.
What are the living conditions of the cows?
Wagyu farms, in terms of number of cattle are typically small in Japan with most ranches raising between 50-100 cows at once (some smaller farms have even less cows). This means ranchers are able to allocate more time and care to each animal.
The animals live in an pen that houses no more than two cows per pen to reduce the stress on the animals from overcrowding. The cowsheds that house the pens are open air which allows for maximum air flow. This is especially important during the summer months when it gets hot and humid in Japan as cows detest overly hot climates. Most farms also have industrial fans installed to ensure the cows stay cool during those warm months.
Most wagyu producing regions are also surrounded by some of the most pristine environments in Japan. With regards to Miyazaki and Kagoshima wagyu where Mirai sources its wagyu, the farms are located near active volcanoes meaning these ranches also have access to ground water that has filtered through the volcanic soil imparting them with minerals helpful for the growth of the animals.
How is wagyu beef graded for quality?
You’ve probably heard terms such as “A5 wagyu.” The “A5” refers to the grading of the meat. The grading is determined on several factors and it starts by inspecting the cross section of the carcass between the 6th and 7th rib.
A5 and A4 rated cows are indeed the best of the Japanese wagyu world has to offer.
Does Wagyu have any health benefits ?
Absolutely! One of the greatest myths about wagyu is that extensive marbling is bad for you. In fact, it is quite the opposite. It's the marbling that gives wagyu a disticitve health boost. In addition to the protein and iron content typically seen in beef, most of the fat in wagyu consist of mono-unsaturated fatty acids like Omega 3s and 6s that lower cholestrol. Some studies have indicated that wagyu has 30% more of the "good fat" compared to Angus beef.