‘Wagyu’ is a high-quality, premium-priced beef from Japan, often used for steaks and grilled meats. The premium quality of Wagyu comes from meticulous breeding practices that ensure the meat is tender and has a delicate flavor due to the marbling of fat, known as 'marbling fat.' This marbling is a key criterion that determines the grading levels of Wagyu beef.
The word “Wagyu” refers to 4 breeds of cows consisting of Japanese Brown, Japanese Black, Japanese Shorthorn, and Japanese Polled cow breeds, all raised in differing environments which results in Wagyu beef having a very unique taste divided into 2 main aspects:
- A, B, C: The quantity and density of beef, with A being the highest, followed by B and C in descending order.
- 5, 4, 3, 2, 1: The level of marbling, with 5 being the best grade.
Based on the initial beef classification criterias, A5 beef is considered to have highest and most premium grade regarding weight, density, and beautiful fat marbling. Following A5, the grades descend from A4 to A1, then to the letters B and C. In addition, there also exists F1 Wagyu - a crossbred Wagyu resulting in a different taste and texture as compared to purebred Wagyu. However, this type of Wagyu still maintains its tenderness and juiciness.
What are the differences between Japanese and Australian Wagyu? One of the main components required for a delicious and well-marbled cut of Wagyu comes from the environment and food given to the cattle, where Japanese Wagyu and Australian Wagyu will contain the following differences:
Japanese Wagyu
Importance placed on the purity of breed where it is believed that good genetics in cows result in high-quality meat. Therefore, there is not much crossbreeding.
Cows are fed with rice bran and kept stress-free by listening to music and sipping on beer.
Emphasis on well-distributed weight and fat marbling throughout the beef.
Australian Wagyu
Raising Japanese Wagyu breeds in an Australian environment, or crossbreeding Wagyu with other cattle breeds.
Raised on natural grass fields, mainly fed with grass and grains.
Emphasis on a well-balanced level of fat in the meat.
