A3 Wagyu For Sale? All Answers

Just as regular beef follows a standard USDA grading system (Choice, Prime, Select, etc.), Wagyu and Kobe beef have their own grading standard that measures the meat’s intramuscular fat, also known as “marbling.” Marbling is the web of creamy white fat that oozes a cut of beef, giving it spectacular tenderness, juiciness and richness. This score is called the BMS or Beef Marble Score.

THE JAPANESE MARBLE Score Scale

In the Japanese system, the BMS scale ranges from 3 to 12, where 3 is the basic minimum amount of marbling a steak should have and 12 is a steak that is almost white with marbling (because BMS scores of 1 and 2 almost show no marbling). , they are not even considered).

More marbling means a more tender, creamy texture and is what connoisseurs of Wagyu and Kobe beef greatly appreciate. The higher the BMS score, the more expensive the beef.

THE AUSTRALIAN WAGYU MARBLING SCALE

Australia is one of the largest producers of Wagyu beef in the world and uses its own grading scale, the AUS-MEAT marbling system. This scale ranges from 0 (no marbling) to 9+ (extraordinarily high marbling), with the latter being the highest grade. The Australian Wagyu grading results are identical to the Japanese BMS scale, meaning an Australian Wagyu BMS 5 is the same as a Japanese Wagyu BMS 5. However, the Australian scale scores a 9 and anything above (scores 10, 11 , and 12) are rated 9+.

USDA RATED & AMERICAN STYLE WAGYU

In America, the USDA divides the premium meat into three categories: Select, Choice, and Prime (the top tier). Compared to the Wagyu and/or Kobe marbling scale, the best prime steak would roughly equate to a BMS of 3-4.

Due to an outbreak of foot-and-mouth disease in the mid-2000s, all Japanese beef imports were suspended, giving way to a new wave of domestic Wagyu beef production. Although there are some American producers of thoroughbred Wagyu breeds, most American Wagyu beef comes from a cross between Japanese Wagyu breeds and other classic breeds such as Angus. Domestic or American Wagyu follows the Japanese BMS scale for grading meat.

MARBLE score descriptions

Marble score 3 and 4

Loaded with a good amount of creamy, white fat marbling, MS 3 and MS 4 Wagyu beef delivers a delicious flavor and a softer texture than you’ll ever experience from supermarket steaks, all thanks to the privileged flavor profile of Wagyu beef genetics. At a reasonable price, this is the perfect starter Wagyu…or for those who like to indulge often!

Marble score 5 and 6

Richer and denser premium steaks, with Marble Scores of 5 and 6 you’ll see significantly more of that beautiful fatty tissue and notice a creamier mouthfeel with every bite. Buttery without being overwhelmingly opulent, still indulge in large portions without risking overloading with richness.

Marble score 7 and 8

With Wagyu marbling scores of 7 and 8, you enter the realm of the beef billionaires. These steaks have a whole new level of richness, with a softness that approaches the level of butter. Succulent and succulent, that delightful web of creamy intramuscular fat – marbling – that characterizes Wagyu beef spreads throughout the meat, giving it a melt-in-the-mouth texture you’ll never forget.

Of the four unique Wagyu breeds bred in Japan, Miyazaki Wagyu is a Japanese black Wagyu known in Japan as Kuroge Washu. This breed makes up 90% of the Wagyu bred in Japan. To qualify as Miyazaki Wagyu beef, the beef must be grade A-4 or A-5.

Cattle are pasture raised until 16 to 18 months of age and then fed an increasingly rich diet of grains, mostly barley based, for more than 450 days. They are free of antibiotics and hormones and contain no animal by-products in their feed. The animal husbandry is the finest in the world

In American culture, we tend to be obsessed with extremes. We like our lattes to be venti-sized with a quad-shot espresso. We want the digital camera with the highest megapixel count. We want the house with the most square feet. So when it comes to Wagyu from Japan, we want the one with the most marbled fat content and the highest rating – A5.

But if you haven’t already, you should try A4 rated Wagyu – the preferred strain of those who breed Japanese Wagyu.

As the second-highest Wagyu grade in Japan, A4 is not only extremely marbled, but also packed with that unmistakable umami flavor and lower-melting-point fat compounds that contribute to the melt-in-the-mouth that Japanese Wagyu is famous for. It is unmatched by any American Crossbred Wagyu or Angus Prime Steak. It comes from the Kuroge Washu breed of cattle and a grading system that rates beef based on the quality and overall level of its fat marbling. In Japan, A4 is a mark of ultra-premium quality for beef. If the animal is of the Kuroge Washu breed and was raised in Hyogo Prefecture by a member of the Kobe Beef Association, then an A4 rating officially qualifies it as Kobe beef. In other words, A4 is an excellent, very luxurious beef.

Now available: Japanese A5 Wagyu Crowd Cow works directly with some of the best Wagyu farms in Japan. Shop Now For a limited time only.

Japanese beef grading system

In my trips to Japan to bring back the very best Wagyu from Japan’s top producers, I have yet to meet a Wagyu chef or farmer who says that A5 is the beef quality they prefer. It’s A4 they order in restaurants or cook at home. In fact, at the very end of things, A5’s BMS level 12 (the highest marbling score) is considered a work of art and partly for entertainment value. “Wow, look at that,” say beef connoisseurs while snapping photos of A5 beef for Instagram while enjoying the A4 wagyu they ordered.

Whenever I invite people to dinner, someone will always ask me to prepare an “A5 BMS 12” Wagyu from Japan. I am not one to judge such a request. Everyone wants to try the extreme version—and it helps to calibrate Japanese Wagyu versus other beef by starting with extremes.

Why is A4 so great?

A4 Wagyu is slightly less fat and not as overwhelmingly rich as A5 Wagyu. It still has the unique mouth-melt and umami qualities unique to the Kuroge Washu breed, but it has a more powerful flavor profile and you can eat more of it in one sitting. Simply put, for most people it’s just more comfortable. Don’t get me wrong, A5 is amazing. I like to say that A5 Wagyu is more of an experience than a meal. While A4 Wagyu is both a meal and an experience.

To get a feel for what I’m talking about, check out this video I shot in Japan with Michelin-starred chef Mike Bagale (former chef at Alinea) where he talks about the flavor profiles of different qualities and cuts of Japanese Wagyu speak.

If you’re the type of person who likes to have a steak filling your plate, with meat being the centerpiece of the meal quantitatively, then A5 Wagyu won’t fit the bill (literally or in paperback terms). A5 is just too rich for most people to eat much of. A slice or two of A5 Wagyu, simply seasoned and seared over high heat is a memorable dining experience that I highly recommend, but if you’re looking for the ultimate beef lover’s dish to keep coming back to, I recommend trying trying some A4 Wagyu from Japan.

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Update: Just in time for Father’s Day…another fan favorite is the Costco Wagyu Beef. Japanese Wagyu is world famous for its buttery texture and subtle umami flavor. Wagyu beef is visually recognizable by its even and beautifully “marbled” fat, which gives it an incomparable tenderness. Costco Japanese Wagyu Beef Grade A5 Ribeye and New York Steaks are real, authentic Japanese Grade A5 Wagyu imported from Japan. You can see the difference and we believe you will taste the difference.

Available in New York and Ribeye steak cuts, Costco Wagyu A5 beef cuts are exceptionally high-quality cuts of beef loved for their evenly marbled fat and buttery, delicious flavor. Serve your Wagyu steaks with a good cabernet or some king crab legs for a truly fantastic meal!

2022 Costco Wagyu Steak Update

Wagyu is back in stock in Costco’s warehouses just ahead of Father’s Day this year…Price increase for this year…now $119.99 a pound. Everything else is the same with this beloved (albeit luxurious!) Japanese A5 Wagyu. You can also find Costco’s A5 Wagyu Beef online at Costco.com, sold and shipped frozen.

Undoubtedly, while wagyu is a luxury and a delicacy, it is a growing trend in the United States. According to Eat This, Not That, the price of Wagyu has increased by more than 200% in the last five years.

ORIGINAL POST: May 13, 2021

should you buy it To be honest, we think it really boils down to that. It depends heavily on how much disposable income an individual person comfortably and happily dedicates to eating. Know yourself. Spend what you can afford (or spend on what you value).

Have you eaten the Costco Wagyu New York Steak? or the Wagyu Ribeye? What did you think? We’d love to hear your thoughts in the comments below! Or give a star rating!

Features of Costco A5 Wagyu New York:

100% Authentic Wagyu Beef New York Steak

A5 graded

Imported from Japan

Frozen

Serving Size 113 grams = approximately 4 ounces

360 calories per serving

32 grams of fat per serving

12 grams of saturated fat

30 milligrams of cholesterol

20 grams of protein

Authentic Japanese A5 Wagyu New York Beef Steak at Costco – Imported from Japan

Costco Wagyu New York item number and price

The A5 Quality Japanese Wagyu New York Steak has a Costco item number of 50000 and costs $99.99 per pound. A5 Quality Japanese Wagyu Ribeye has a Costco SKU of 60000 and costs $99.99 per pound. Find wagyu beef in Costco’s freezer aisle alongside frozen burger patties.

Costco also sells a variety of Wagyu beef online at Costco.com, you can see their options here.

You Might Also Like These Foodie Favorites from Costco…

Pro Tip: Share your Costco Wagyu Beef

Wagyu is the Rolls Royce. It’s a luxurious and delicious cut, it’s also the higher fat content that makes it so flavorful and tender… so it’s more filling and you need (or want) to eat less of it than a leaner cut. Serve a slightly smaller portion than a traditional lean steak.

Would you like to impress some guests? Serve a Costco New York Wagyu steak as an appetizer for a dinner party. Cut into portions and let everyone try a small piece… You’ll be the host of the year… People don’t necessarily have to sit down to a whole plate of Wagyu to truly enjoy and appreciate the luxury experience.

What does class A5 mean?

The Costco Wagyu Beef New York Steaks are rated A5. A5 is the highest grade awarded by the strict standards of the Wagyu grading system. It is estimated that less than 1% of Japanese steak production meets the stringent A5 standards. To earn the prestigious A5 grade, beef must rank high on the Beef Marbling Score (BMS), Beef Color Standard (BCS) and Beef Fat Standard (BFS), as well as an A grade for firmness and texture.

Frequently asked questions about Costco Wagyu New York Steaks:

Does Costco Sell Wagyu Beef? Yes, Costco sells Wagyu beef. Costco stocks frozen Japanese A5 Wagyu New York and ribeye steaks in store.

What are frequently asked questions? Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incident ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. What are frequently asked questions? Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incident ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat.

Does Costco Sell Wagyu Beef Patties? Costco sells ground American Wagyu beef. It’s not preformed into meatballs, but they do contain ground Wagyu beef that you can use to make meatballs at home. You’ll find it alongside the USDA Prime Steaks (high-end steaks) in the store in the open meat refrigerators.

How much is Costco Wagyu New York? Costco Wagyu New York Beef Steaks are Grade A5 and cost $99.99 per pound at Costco. They are sold in packs of 2 New York steaks, and each pack of 2 steaks has an overall price of around $220-$240 per pack.

Is the Wagyu rated A5 at Costco? Costco Wagyu Steaks are rated A5. A5 is the highest grade awarded by the strict standards of the Wagyu grading system.

Is Costco Wagyu Beef Frozen? Yes, Costco’s A5 Wagyu steaks are sold frozen. Costco also sells Wagyu ground beef, which is sold on the USDA Prime meat refrigerated section.

Dessert ideas for your Wagyu New York steaks:

All opinions expressed on CostContessa are our own. The content and information provided on our website is provided free of charge and is for informational purposes only. Our content is not intended as a substitute for medical advice or reading packaging. Please always check the current package information for yourself (it can and will change!) and consult your doctor.

Wagyu beef from Japan is the most valuable beef in the world.

Quality Wagyu can cost as much as $200 per pound. The rarest steak in the world, olive wagyu can cost anywhere from $120 to over $300 for a steak.

Wagyu calves can cost 40 times the price of US beef. The adult cows can be sold for up to $30,000.

In 2013, Japan exported 5 billion yen worth of Wagyu. Last year, exports reached 24.7 billion yen.

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A transcript of the video follows.

Narrator: This is Wagyu beef, one of the most expensive meats in the world. Made in Japan and prized for its rich marbling and buttery flavor, high-quality wagyu can cost as much as $200 a pound, and the cows themselves can sell for as much as $30,000. But what makes the meat so expensive?

The term Wagyu literally means Japanese cow. And it generally refers to four main races. These cows were bred for physical endurance, which gives them more intramuscular fat cells. The fat is more evenly distributed in the muscle, which is why Wagyu beef looks pink and tastes so tender. And the Japanese government tightly regulates Wagyu production to protect the value and quality of the meat.

Wagyu is rated on two main factors: how much meat can be obtained and the quality of the marbled fat. Only A3 to A5 size Wagyu is approved for sale in Japan. And the higher the grade, the higher the price. Wagyu beef has achieved near-legendary status, and there are many myths about Wagyu farms and the way the animals are treated, from being massaged daily to being fed beer. But these are often not true.

Cows are raised very differently in each region and by different farmers, but often they are raised by a breeder until around 10 months of age and then auctioned off to a fattening farmer. When the calves are auctioned, they can fetch 40 times the price of US cattle. The fattening farm keeps the animals in small enclosures and feeds them a mixture of fiber and high-energy concentrate of rice, wheat and hay. They are often fed it three times a day for almost two years until the animals are almost 50% obese. Only the pregnant cows and the breeding cattle are allowed to graze on the pasture.

The length of the fattening process and the import prices for the huge amounts of concentrated feed make beef more expensive, and each cow eats 5 tons of feed during this fattening period. When a cow is auctioned, it can be sold for as much as $30,000.

By comparison, black Angus cattle, considered the cream of the crop in countries like the United States and Australia, typically sell for no more than $3,000. And depending on the species, wagyu can fetch close to $200 a pound.

High marbling is the common goal, but the approach varies by farm and area. While more than 300 Wagyu varieties are available, the most notable cuts come from 10 regions. One of the most expensive pieces is Matsusaka Wagyu from Mie Prefecture, which is made exclusively from virgin female cows and is prized for its delicacy. In 2002, a Matsusaka cow was sold for 50 million yen, or approximately US$400,000. However, the most famous cut of Wagyu is the Kobe beef, which originates from the city of Kobe in Hyogo Prefecture and is made exclusively from steers or castrated bulls.

Although Kobe is a common feature on US restaurant menus, customers should exercise caution with items such as Kobe burgers, as authentic Kobe beef is too tender to form into a patty. Several US restaurants actually serve hybrid “Wangus” beef from domestically raised Wagyu and Angus cows.

The highest ranking Wagyu is A5 Miyazaki, a two-time winner of the “Wagyu Olympiad”. A5 Miyazaki will cost you $100 or more per pound. At SakaMai in New York City, it’s the Wagyu of choice. The restaurant is best known for serving it in an $85 katsu sando, a popular Japanese-style sandwich.

Ken: On a busy night, we’ll probably serve about 25 of these for $85 each. Because Wagyu is so hard to find in the US, yes we have a number of customers who come to us just to try the Wagyu. Sometimes a two-top comes along and just orders the Sando for himself. There are many tariffs and quotas on Japanese beef imports and it is not actually allowed to import live cattle. Therefore, it is very difficult to obtain Wagyu.

Narrator: So, is it worth it? We decided to let our team try A5 Miyazaki Wagyu.

Jack: Holy shit. It is so good. It’s really buttery. It’s like it’s coated in butter, but it wasn’t.

Irene: Right? But it wasn’t. It was literally just salt and pepper, which is crazy.

Narrator: And there might be something even more desirable than the A5 Miyazaki. Considered the world’s rarest steak, olive wagyu comes from cattle raised with pressed, dried olive skins mixed into their feed. It was developed in 2006 by a Japanese rancher named Masaki Ishii. Only about 2,200 of these cows were slaughtered in 2018. And they all live on the island of Shodoshima, home to Japan’s oldest olive oil plantation.

This particular wagyu is said to be particularly tender and can cost anywhere from $120 to over $300 for a steak. While Wagyu’s popularity is increasing around the world, the domestic picture is somewhat different. Wagyu’s popularity in Japan is even collapsing, and the country has imported more US beef than any other country since 2017.

The value of Japan’s Wagyu exports has increased by over 200% in the last five years. And as Japan’s population ages, farmers are struggling to keep up with increased global demand, pushing prices even higher. But the high cost hasn’t discouraged international sales.

In 2013, Japan exported 5 billion yen worth of Wagyu. Last year, exports reached 24.7 billion yen. And many producers are now getting halal certifications for their slaughterhouses so they can export to Muslim countries. However, Japan could eventually face competition when it comes to producing high-quality Wagyu. Countries like the US, Australia and the UK have worked to breed their own Wagyu, usually relying on crossbreeding. Most British, American and Australian Wagyu are only 50% purebred, but that could be changing soon.

In the UK, for example, the Wagyu Breeders Association now registers DNA tested Thoroughbred Wagyu bulls and certifies authentic ‘British Wagyu’. New methods and increased regulation may result in a product that is as good as the original, meaning there could soon be a lot more Wagyu that costs a lot less.

EDITORS’ NOTE: This video was originally released in August 2019.

Kobe beef and Wagyu are terms too often used interchangeably. Although all Kobe beef can be classified as Wagyu, the term Wagyu itself can be applied to a variety of different types of beef. Wagyu literally means “Japanese cow”. However, Kobe beef must have Tajima-gyu genetics, be born in Hyogo Prefecture, be fed for a minimum of 26 months, and meet strict grading requirements.

Kobe beef

Kobe beef is a Wagyu brand, and the standards this brand follows are amazingly strict and precise. To qualify as Kobe Beef:

The bull must be of the Tajima breed of cattle, i.e. H. a Japanese black man who was raised in Hyogo Prefecture, Japan.

Cattle must be born, fed and processed in Hyogo Prefecture.

When grading, the score must be A4 or higher, with a BMS 6 or higher.

The gross weight of beef produced by an animal may be 470 kg (~1,036 lbs) or less.

Beef must be marked with a Japanese chrysanthemum as part of the security system.

Beef must have a fine meat texture and excellent firmness.

Kobe beef is a special Wagyu brand that many claim as their own. However, it is important to note that Kobe-style Wagyu beef is not the same as branded Kobe beef. Although many are familiar with the term “Kobe beef,” Kobe beef is fairly rare in the United States. Limited availability and strict standards contribute to a scarce supply of Kobe beef.

Wagyu beef

Wagyu is a much broader term used to describe beef from Japanese cattle. To be classified as Wagyu, beef must come from the following four breeds:

Japanese Black (most common)

Japanese brown

Japanese short horn

queried in Japanese

The term “Wagyu” is a generic term used to encompass all cattle, whether purebred or crossbred, between the four Japanese cattle breeds. Wagyu can be crossbred, purebred or thoroughbred and does not necessarily have to be raised in Japan. Many producers outside of Japan produce crossed Wagyu. For example, there is American Wagyu, Australian Wagyu, and Chilean Wagyu. Learn more about how to distinguish Wagyu here: https://wagyushop.com/pages/the-world-of-wagyu

Wagyu Beef Marble Score 7 and 8

Enter the realm of the beef billionaires with Marble Score 7 & 8 Wagyu. These steaks have a whole new level of richness, with a softness that approaches the level of butter. Succulent and succulent, that delightful web of creamy intramuscular fat – marbling – that characterizes Wagyu beef spreads throughout the meat, giving it a melt-in-the-mouth texture you’ll never forget. To make the most of the quality of this variety, we only offer the best cuts of Wagyu beef such as tenderloin, NY strip and rib eye steaks.

Select a Wagyu Beef Category View All Wagyu Steaks Wagyu Steaks by Marble Score Marble Score 3 and 4 Marble Score 5 and 6 Marble Score 7 and 8 Marble Score 9+ Wagyu Steaks by Slice Sliced ​​to Order Wagyu Steaks Tenderloin – Filet Mignon Strip Loin – NY Strip Steaks Porterhouse and T-Bone Steaks Tomahawk Steaks Rib Eye Steaks Prime Ribs Top Sirloin Steaks Flank Steaks Skirt Steaks Coulotte Steaks Brisket Burgers, Hot Dogs and Grinds Wagyu Deli Meat Other Wagyu Steak Cuts Wagyu Steaks by Brand Greg Norman Signature Wagyu Broadleaf Wagyu Wagyu Beef Resources 1 – 12 of 12 Products: Select Products to Display per page 28 56 84 All

Wagyu Top Sirloin, MS7, Cap Off, 184B, PRE-ORDER from Australia by Broadleaf Rated MS7, according to the Australian Marbling Score, you’ll find this generally lean portion beautifully marbled with a rich, creamy fatty tissue giving this meat a luscious quality and a delicate buttery texture that you’re sure to love. Select Product Size $220.22 • 7 lbs $744.80 • 4 x 7 lbs Quantity

Wagyu Rib Eye MS7 – Whole, PRE ORDER from Australia by Greg Norman Signature Our Wagyu Whole Rib Eye is bursting with rich meat flavor and a juicy, tender texture thanks to the high level of marbling and wonderfully even fat distribution inherent to our premium quality Wagyu -beef. Select Product Size $1247.70 • 15 lbs Whole Uncut $3291.75 • 3 x 15 lbs Whole Uncut Quantity

Wagyu Rib Eye MS8- Whole, PRE ORDER from Australia by Broadleaf This whole Wagyu Rib Eye is one of the highest scores of marbling and must be saved for those very special occasions. Select Product Size $1334.48 • 14 lbs Whole Uncut $3611.16 • 3 x 14 lbs Whole Uncut Quantity

Wagyu Strip Loin MS7 – Whole, PRE ORDER from Australia by Greg Norman Signature Beautifully marbled, our boneless strip loin roast from Greg Norman’s Signature Collection offers the ultimate meaty pleasure and ultra-juicy qualities thanks to its high fat-to-meat ratio and buttery smooth texture! Select Product Size $1012.70 • 13 lbs Whole Uncut $3556.80 • 4 x 13 lbs Whole Uncut Quantity

Wagyu Tenderloin MS7 – All Australian by Broadleaf A tender and deliciously aromatic whole marble Australian Wagyu Tenderloin that melts in the mouth, score 7. 5 out of 5 stars review (1 review) (select 1 product size $611.82 • 6 lbs Whole Uncut $2701.80 • 5 x 6 lbs Whole Uncut quantity

Wagyu Coulotte Steak, MS7, 184D from Australia by Broadleaf Heavily marbled, our MS7 Wagyu Coulotte Steaks range at the upper end of the marbling scale, making them particularly juicy, aromatic and tender. 5 out of 5 stars Rating (1 Rating ) (1 This product is currently not in stock. Request a notification when it is back in stock.

Wagyu Strip Loin, MS7, Cut To Order from Australia by Greg Norman Signature This generously marbled strip loin is one of the finest Wagyu cuts of meat. Choose the whole strip or we’ll cut it at New York Strip Steaks. 4.5 stars out of 5 Rating (2 reviews ) (2 This product is currently out of stock. Request a notification when it is back in stock.

Wagyu Tenderloin, MS7, Made to Order from Australia by Broadleaf Top of the Wagyu line, our juicy and buttery MS9 Tenderloin really melts in your mouth. Available as a roast or steak. 5 out of 5 stars Rating (1 Rating ) (1 This product is currently not in stock. Request a notification when it is back in stock.

All ribeye is a steak, but not all steaks are ribeyes. A similar rule applies to Kobe and Wagyu beef: all Kobe steak is Wagyu, but not all Wagyu beef is Kobe.

What you need to know about Kobe beef

Kobe, in short, is a variation of Wagyu. Wagyu loosely translates to “Japanese beef” (“Wa-” means Japanese or Japanese-style and “-gyu” means cow or beef). So “Wagyu” refers to all cattle raised in Japan or Japanese-style. Kobe beef is made from a very special breed of Wagyu called Tajima-gyu, raised to strict standards in Hyogo Prefecture. (Hyogo’s capital is Kobe, hence the name).

So what makes Wagyu different from other types of cattle? And what makes Kobe beef so special that it regularly fetches the highest pound prices on the market?

The difference lies in the selection, care, feeding and the obsessive, extraordinary efforts of Wagyu breeders.

The difference lies in the selection, care, feeding and the obsessive, extraordinary efforts of Wagyu breeders.

What is Wagyu beef?

The roots of Wagyu supremacy can be traced back to the late 19th century. In the 1880s, several European breeds of cattle were introduced to Japan and crossed with native Japanese breeds. The resulting four strains of cattle still dominate the Japanese beef trade today.

These four strains are the only true breeds of Wagyu cattle:

Japanese Black: Originally raised as working cattle, Japanese Black Beef is prized for its intense marbling.

Japanese Brown: A leaner, healthier breed of cattle known for their light, mild flavor.

Japanese Shorthorn: Although lean, Japanese Shorthorn is rich in inosinic and glutamic acids, which are prized for the hearty flavor they impart to beef.

Japanese Polled: Similar to Brown and Shorthorn in leanness, Japanese Polled is known for a wilder texture and rich, meaty flavor.

Over 90% of all Wagyu strains are Japanese black strains. So when someone says “Wagyu” they are usually referring to Japanese black cattle.

Breeders have taken exceptional care in the development of Wagyu cattle. Special feeds were made from fodder, grasses, and rice straw, which were then supplemented with corn, barley, soybeans, wheat bran, and in some cases even beer or sake. It is sometimes said that shepherds would massage their livestock to relieve muscle tension caused by confined spaces (although many people believe this to be just a myth).

Marbling: The Wagyu Difference

Due to these breeding methods in combination with longer fattening periods, Wagyu cattle have an incomparable marbling.

Wagyu marbling tastes better too. Wagyu fat melts at a lower temperature than other beef’s fat, resulting in a rich, buttery flavor not found in other beefs. This fat is also unsaturated and rich in omega-3 and omega-6 fatty acids, meaning Wagyu marbling is not only tastier, it’s also healthier. Real Wagyu beef can be hard to find in the US. Check out these beautifully marbled Kobe-style Wagyu steaks available for home delivery.

There are several tribes of Japanese black cattle, including the esteemed Tajima-gyu tribe. The most sought-after regional Wagyu strains all come from Tajima-Gyu cattle, including Matsusaka, Omi, and—you guessed it—Kobe beef.

Kobe beef is the cream of the crop — it’s the most desirable and expensive beef in the world, with individual servings often selling for more than $200.

Why are Kobe beef prices so high?

Because Kobe beef exemplifies everything that makes Wagyu better. Reputed to be the most heavily marbled in the world, Kobe beef oozes the creamiest, most decadent and tastiest streaks of fat a steak can have.

A major factor in the quality of Kobe steaks is the uncompromising regulations the region applies to its cattle. To be labeled as Kobe, cattle must meet the following seven standards at slaughter:

Bullock (bull) or virgin cow.

Tajima-gyu was born in Hyogo Prefecture.

Fed at a farm in Hyogo Prefecture.

Meat processed in Hyogo Prefecture.

Marbling Rating (BMS) of 6 or higher on a 12-point scale.

Meat quality rating of 4 or higher on a 5 point scale.

A total weight of no more than 470 kg.

Because of these strict standards, only between 3,000 and 4,000 cattle qualify as authentic Kobe cattle each year.

There are also a limited number of farms that raise these Japanese cattle — anywhere from 200 to 300 of them — compared to the thousands that raise regular, non-Japanese Wagyu cattle. Careful care of these cattle slightly drives up the price. Not only are they fed a strict, premium diet, these cattle are bred for size and superbly cared for.

Of all the cattle raised on Wagyu farms, there are fewer cattle that can pass as certified Kobe beef. And since most of these cattle are only shipped within the country after slaughter, prices for these exclusive cuts exported to other countries can skyrocket.

Does real Kobe beef only exist in Japan?

Japan is the inventor of Kobe beef. That goes without argument. In fact, a foodie named Larry Olmsted wrote about the fake Kobe steak scam in a lengthy Forbes article that sheds light on the Japanese wagyu industry in other countries outside of Japan. Olmsted noted that Japanese beef was not legal for import by the United States at the time, belying many restaurants’ so-called ability to sell what they described as genuine Kobe beef.

A few years later, however, Olmsted wrote an update to his article saying that some small quantities of Kobe beef are now available in the United States. In 2012, the USDA began allowing Japanese beef into the country, meaning real Kobe beef was no longer off the table for Americans.

Wagyu beef has also been produced in the United States since the 1970s, when the first Japanese Wagyu cattle were imported into the country. Since then, the US has had its own version of Wagyu beef within its own borders. Now the raising and registration of Wagyu in the United States is managed by the American Wagyu Association, which also registers Wagyu cattle in Canada and other countries.

Domestic Wagyu and Kobe beef

In recent years, Wagyu cattle have been exported from Japan to countries such as Australia and America. In these countries, such cattle are referred to as “Domestic Wagyu” and are raised under controlled breeding programs to ensure true Wagyu quality. In America, 90% of authentic domestic Wagyu is rated USDA Prime, the highest possible rating for beef. Cuts from these beef tend to outperform other prime steaks in quality. American Wagyu beef cuts include boneless strips, filet mignon, flat irons, and even burgers. These luxurious steaks will definitely impress your friends and family at the next barbecue!

Unfortunately, although “Kobe” beef is a trademark in Japan, that trademark does not extend beyond the country’s borders. Many seedy restaurants, grocery stores, and wholesalers will attempt to sell non-authentic Wagyu beef and steaks as “Kobe,” “Kobe-style,” or “Wagyu” in order to charge higher prices. If you’re looking to buy Wagyu, Kobe or Kobe steaks, read our Wagyu and Kobe Beef Buying Guide to learn how to ensure your steaks are from authentic Wagyu breeds.

Shop for authentic Japanese beef and American Wagyu

How exactly do you know if the Japanese Wagyu beef or Kobe steak you’re buying is real? Just like USDA Prime Steak, real Kobe beef — whether Japanese or domestically raised — has a few indicators that can help you decide if you’re paying for the real thing.

Check the price

Checking the price isn’t the best way to tell if you’ve got real Kobe or Wagyu on your hands, but it’s a feature to consider. Real Wagyu is definitely more expensive than other cuts, and the real stuff deserves the price. Note, however, that scammer Wagyu sellers will jack up the price just because they can, so don’t rely on the price too much.

Eat at an official restaurant

Instead, you can use this page to search for restaurants in the United States that sell real Kobe beef from Japan. Many of the restaurants are in big cities like Chicago, Las Vegas, and New York City, so they can be good places to add to your list when planning a trip.

Buy from trusted steak companies

You can also buy authentic Kobe and Wagyu from trusted meat vendors who are also listed on the Kobe Beef website. The Chicago Steak Company is also a seller of American Wagyu beef. We sell some of the finest local Wagyu in your favorite cuts like Rib Eye, Filet Mignon and Boneless Strips.

Frequently asked questions about Kobe beef

Certified Kobe beef is held in high esteem in the steak world. But there’s plenty to learn about Japanese beef, home-grown Wagyu, and everything else you need to know about real Kobe beef. We’ve answered some frequently asked questions about Japanese Wagyu and Kobe steaks below to help you sort it all out:

What is the Nutritional Value of Wagyu and Kobe Beef?

Wagyu and Kobe beef share similar health benefits to other steaks, including being high in iron and protein. And while these steaks are high in fat, contrary to popular belief, that’s not necessarily a bad thing. Much of the fat content in Wagyu and Kobe comes from their excellent marbling that runs throughout the meat. Not only does this fat create the rich flavor in these steaks, but it’s also mostly monounsaturated fat, which is actually heart healthy! The fat in this meat is also rich in omega 3 and omega 6, which are good fatty acids your body needs for energy and bodily processes.

What are the requirements for Japanese beef to be Kobe Wagyu?

As previously mentioned, Wagyu beef is just another term for Japanese beef from cattle raised in Japan. Kobe beef is a special breed of Wagyu beef famous for its marbling. In fact, some say it has the most intricate marbling of any beef in the world. Kobe cattle may only be born in Tajima-gyu, an area in Japan’s Hyogo Prefecture. Kobe cattle must also be fed, slaughtered and processed within Hyogo Prefecture.

Because of this, any meat marketed as Kobe beef anywhere outside of Japan is not traditional, authentic Kobe beef. Only Kobe steak imported into a country from Japan can be authentic Kobe beef.

What is the difference between American Wagyu/American Kobe and Japanese Wagyu/Japanese Kobe Beef?

Technically, there is no such thing as true American Kobe beef, as Kobe meat comes only from Japan’s Hyogo Prefecture. Some farms may mimic Japanese cattle raising, feeding, and processing to create their own version of Kobe steak, but it’s not authentic Kobe unless it’s Japanese Kobe. Wagyu, on the other hand, can be either Japanese or American.

That’s because American Wagyu comes from cattle with Japanese Wagyu bloodlines. Every cow that produces Wagyu beef in the United States is part of the bloodline originally imported to the United States from Japan. Many of the same methods of raising and feeding every cow in Japan are used in America, so you won’t find much of a difference in texture or flavor between Japanese and American Wagyu.

How is Kobe beef fed?

Kobe cattle are generally fed the same diet as all Wagyu cattle. Each farm may have slightly different feeds for their cattle, but you can expect them to be fed a mostly grain-based diet, including corn or cornmeal, fermented sugarcane stalks, wheat, barley, soybeans, and other grains. Most animals can also consume some grasses, such as straw and hay, as they would in their natural habitats, but their diets are usually grain-enriched.

Grain-fed cattle tend to gain weight faster and put on more fat. This process results in the marbling you’ve come to expect from Wagyu and Kobe beef.

How Do Farmers Raise Real Kobe Cattle?

People tend to think that cattle used for Kobe beef are spoiled more than others. While there may be some truth to this, it is generally not the case. Japanese cattle farming is a valuable tradition in the country, and many cattle farmers are known for taking excellent care of their animals. The same goes for Kobe cattle.

Although rumors have spread of daily massages from Kobe cattle, it’s actually a tradition on many Japanese cattle ranches. Ranchers massage the animals because they are hard workers every day, and regular massages help loosen their joints after a hard day’s work. While Kobe cows receive a high level of care, it’s safe to say that most cattle in Japan receive similar treatment.

How do Wagyu beef and Kobe steak taste?

Wagyu and Kobe beef are known for having a very rich, meaty flavor, similar to what you would expect from full-bodied cuts of meat popular in the United States, such as the New York strip or ribeye. What sets Wagyu beef apart from these popular cuts, however, is its texture, which is more akin to melt-in-the-mouth filet mignon than the usual steak restaurant specialties.

The interesting thing about Wagyu, however, is that the more you eat, the less you notice the flavor. This is because the fat content can engulf your taste buds, making it less likely that you’ll be able to enjoy every bite. Traditionally, wagyu and kobe are served in small portions, often thinly sliced ​​to curb flavor loss.

How Does Japanese Beef Compare to USDA Prime Beef?

Japan uses a completely different grading system than the USDA for its beef. The USDA Prime rating for marbling is about 5 on the Japanese scale of 1 to 12, with the highest scores being reserved for steaks that exhibit exceptional marbling. USDA Prime ratings go to steaks with incredible marbling that come from US farms, but the Kobe grading scale extends well beyond USDA Prime steak ratings.

How are Wagyu and Kobe steaks consumed in Japan?

Wagyu and Kobe steak are often eaten in a very traditional way in Japan. Typically, these steaks are sliced ​​super thin and served over rice or pasta dishes. Or they can be thinly sliced ​​and served with vegetables, rice, and noodles. The Japanese typically fry or boil the thin strips instead of frying or grilling them like we do in America.

Many American restaurants that serve real Kobe offer some traditional Japanese dishes, but many also put Americanized versions of chunky Kobe steaks and grilled beef on their menus. Anyway, the result is delicious!

Why did the United States ban Kobe beef and Japanese Wagyu?

At the turn of the century, the United States banned kobe and other Japanese meat imports into the country as a result of the outbreak of mad cow disease. The disease caused neurodegeneration in cows, which ultimately resulted in multiple loss of animal function. The disease could also spread to humans, which is why the US has taken such drastic precautions against imported beef. The ban has since been lifted and Kobe is allowed back into the country.

Is real Kobe beef made into burgers?

Technically, Kobe beef could be made into burgers, but no steak enthusiast would turn delicious Kobe beef into burgers. Kobe is some of the highest quality beef you can buy, so grounding it up is something no true fan would do. Kobe beef would lose its famous texture if also made into a burger patty. If you see burgers marketed as Kobe at the grocery store or restaurant, there’s a good chance it’s not real Kobe beef they’re selling.

Final Thoughts: Wagyu and Kobe Beef

Wagyu and Kobe are among the most prized steaks in the industry, and with good reason. You’ll be hard pressed to find many other steaks as richly marbled and flavorful as Wagyu and Kobe. But you shouldn’t dismiss American Wagyu as an excellent substitute for Japanese Wagyu. American Wagyu is an example of everything you know and love about traditional Japanese Wagyu, as it comes from the same bloodlines as Japanese cattle and is raised using similar practices.

At Chicago Steak Company, we pride ourselves on offering some of the best American Wagyu steaks money can buy, like American Wagyu Ribeye and American Wagyu Flat Iron. Try it today to see the difference for yourself.

Sources/further reading

http://www.buedelmeatup.com/2012/12/04/the-difference-between-kobe-and-wagyu-beef/

http://wagyu.org/

Japan’s Kobe Beef: What Makes It Special

http://www.cnn.com/2014/10/07/travel/cnngo-japan-beef-wagyu/

http://www3.jmi.or.jp/en/about.html

http://www.ansi.okstate.edu/breeds/cattle/wagyu/

http://www.telegraph.co.uk/foodanddrink/11406635/Whats-all-the-fuss-about-Wagyu-beef.html

http://www.justonecookbook.com/wagyu-beef-vs-american-kobe-beef/

If you think about every memorable steak you’ve eaten, chances are it came from an exceptional cut of beef. A fantastic steak is defined by its taste, texture, quality and cut. Let’s take a look at what makes a good steak and why steaks from Wagyu Steak Company are so special.

(pictured above is a 20oz 8-10 bms ribeye)

bovine marbling

Beef marbling is defined as clean and visible white patches of intramuscular fat. Marbling is the feature that determines the quality of the meat. Heavily marbled beef, when prepared and consumed in moderation, has several benefits in addition to texture and flavor. High-quality marbled beef contains high levels of marbling and therefore high levels of healthy monounsaturated fat.

There’s a big misconception about fat. When you eat food, you eat more than one type of fat. Any food that contains fat contains more than one fat. While it’s good to pay attention to the amount of fat you eat, it’s better to pay attention to what types of fat you eat. Saturated fats are not considered healthy, but monounsaturated fats are. Monounsaturated fats are healthy fatty acids that have been shown to lower cholesterol and the risk of heart disease.

Benefits of Wagyu Beef

Wagyu beef is superior because it has the most marbling, which means it also has the most oleic acid (a monounsaturated fatty acid found naturally in the fats and oils of animals and vegetables). These fatty acids have been shown to improve a person’s health by increasing their ability to fight off infection and disease and boosting their immunity.

Australian Wagyu outperforms American or Black Angus in the quality and amount of marbling, as well as its distribution. Australian Wagyu is often described as buttery, tender and delicious.

(pictured above is a 20oz 8-10 bms New York)

Miyazaki Wagyu: What you need to know about this luxurious beef

Miyazaki Wagyu: What you need to know about this luxurious beef

Miyazaki Wagyu is one of the most desirable beef brands in the world. It must meet a strict set of guidelines before it is sold to retailers to ensure it lives up to its high standard of quality. Since the demand for meat is high and the supply is low, not many people get to try it.

To appreciate its exceptional quality and unparalleled flavor, here’s what you should know about this luxurious beef.

What is Miyazaki Wagyu Beef?

This is a Japanese breed of cattle that has been bred and raised for centuries. Miyazaki Wagyu cattle are treated like royalty by the ranchers who raise them and are carefully recorded, documented and tracked. This way anyone can trace their ancestry, age, farm and lifeline. This transparency ensures authenticity and ensures consumers are receiving the best quality Miyazaki Wagyu beef.

Wagyu beef, translated as “Japanese cow,” is best known for its distinctive marbling, which results in its exquisite flavor, texture, and tenderness.

Miyazaki Wagyu is rated by the Japanese government for its quality. The highest rating it can receive is A5 – the highest quality beef possible. Imported Miyazaki A5 Wagyu is priced at around $100 or more per pound. Even at this price point, this delicious meat is coveted by five-star restaurants, world-class steakhouses and foodies.

For more information on grading, see our complete guide to Wagyu beef.

Where and how are Miyazaki Wagyu cattle raised?

Miyazaki Wagyu Beef are Kuroge Washu cows raised in Miyazaki Prefecture, Japan. Kuroge Washu is a 100% purebred Wagyu beef and the largest of the four Wagyu breeds bred in Japan.

Japanese ranchers approach ranching differently than US ranchers. Each rancher specializes in this particular breed and raises an average of only four cattle at a time. This ensures that they can take care of the animals and focus on the needs of each cow individually. Under a watchful eye, cattle are given the best treatment to ultimately provide the best quality meat.

Miyazaki Wagyu cows are raised on a healthy diet of corn, wheat and barley for more than 600 days. That’s almost eight times longer than most cattle on the market. Providing cows with rich nutrients over a longer period of time helps to develop high-quality meat that is second to none.

In order to maintain the high standard of Miyazaki Wagyu that consumers have come to expect, Japanese authorities have imposed strict regulations on distribution.

What makes Miyazaki Wagyu so special?

The combination of the following factors makes Miyazaki Wagyu the highest quality beef in the world:

Care with which cattle are raised

Extreme regulations they have to meet for quality control

Specialized Nutrition

Genetic composition of their heavily marbled flesh

Miyazaki Wagyu beef is easily identified by its distinctive features, such as: B. its rich cherry red color, buttery texture and dense meat flavor.

A nice marbling is evenly distributed over the meat. As the meat cooks, the fat begins to melt and breaks down into muscle at 77 degrees Fahrenheit. It saturates the meat with flavor for a culinary experience that melts in the mouth.

How to cook this luxury cut beef

1. Fried Ribeye and Strips

Cooking A5 Wagyu is delicate yet uncomplicated. When it comes to seasoning, the general rule of thumb applies: less is more. We advise against flame grilling. A5 Wagyu’s low smoke point results in excess fat dripping, leading to dangerous flare-ups.

Thawing your A5 Wagyu Ribeye or Strip in the refrigerator for 24-48 hours is the ideal method. If you’re short on time, an ice water bath is the next best option. Thawing in warm or hot water results in a costly bag of liquefied fat.

We recommend searing your A5 Wagyu Ribeye or Strip in a cast iron or stainless steel skillet. A5 grade fat has a melting point of approximately 75 degrees Fahrenheit. Therefore, it’s a good idea to store your steak in the refrigerator or ice bath until just before cooking.

Those of you experienced in cooking A5 Wagyu will feel comfortable searing your steak whole and slicing it before serving. If you’re still learning, try cutting ¾ to 1 inch wide strips and prepping one at a time until you get a feel for your setup. A typical serving is two to four ounces per person — about the same as a serving of pork belly, pate, or foie gras.

Fried A5 Ribeye or Strips:

Thoroughly preheat a cast iron or stainless steel skillet over medium-high heat. Season whole or cut into ¾ to 1-inch strips.

Season with sea salt. A pinch of pepper is ok, but not too much. The idea is to enhance the flavor, not mask it.

Optional: Add a small amount of neutral oil (canola, grapeseed, or safflower) or fat removed during preparation. However, this step is not strictly necessary. A5 Wagyu’s natural fat content prevents your steak from sticking to the pan.

Fry for three minutes on one side. Then fry the other side for 2-2.5 minutes.

Rest twice as long as you cook it.

2. Reverse Fried Filet Mignon

Thawing your A5 Wagyu fillet in the refrigerator for 24-48 hours is the ideal method. If you’re short on time, an ice water bath is the next best option. A5 grade fat has a melting point of approximately 75 degrees Fahrenheit. Therefore, it’s a good idea to store your steak in the refrigerator or ice bath until just before cooking.

Reverse searing, or the sous vide method, is our favorite way to cook this steak. Traditional cooking methods such as grilling or pan searing can result in undercooking the center of your meat due to the thickness of the fillet. A typical serving is two to four ounces per person — about the same as a serving of pork belly, pate, or foie gras.

Reverse Fried A5 Filet Mignon:

Preheat the oven to 225 degrees Fahrenheit.

Season the fillet with sea salt. A pinch of pepper is ok, but not too much. The idea is to enhance the flavor, not mask it.

Cook your fillet until the internal temperature reaches 135 degrees for Medium Rare.

Remove your fillet from the oven and let it rest for about 7 minutes.

Sear in a stainless steel or cast iron skillet for about 1 minute on each side, including the thick edges.

Leave to rest for 5 minutes. Cut into 1 or ¾ inch strips and enjoy.

3 Japanese Wagyu Brands You Should Try Too

More than 200 brands of Wagyu are bred in different regions of Japan. Each region produces a different standard of meat based on breeding, the way cattle are raised and how long they live.

Here are three Wagyu brands to try.

1. Kobe beef

These cattle are raised in the Japanese city of Kobe. Fed a special diet of corn and rice, these cattle produce heavily marbled meat that defines their sweet, rich flavor and distinctive aroma.

Many people think that Kobe and Miyazaki Wagyu are the same. It’s important to remember that while Kobe are both brands of high-quality Wagyu, they fall short in flavor, tenderness, and overall quality. Because of this, Miyazaki Wagyu has won first place in Japan’s premier Wagyu competition for 15 consecutive years.

2. Sendai beef

Alongside Hokkaido, Sendai Beef is one of the northernmost beef producers in Japan and the venue for the Wagyu Olympics. Here, cattle feed on the once-legendary and now-revived Sasanishiki rice stalks, along with barley grain for a bold flavor alongside the ridiculous marbling. Grade A5 Sendai beef is the only beef in Japan that requires a BMS10+ score to qualify as Sendai beef. It is extremely rare, less than 0.05% of Japanese production.

3. Omi beef

Like all Wagyu cattle, Omi cattle are raised with great care and attention near Lake Biwa in Shiga Prefecture, Japan.

Raised with a carefully balanced diet and the clean waters of the lake, Omi cattle meat is tender with a fine-grained texture, well-marbled, tender with fat, and exudes a mild aroma. Omi beef is valued in Japan and around the world for its medicinal properties.

American Wagyu vs. Japanese Wagyu

Diners can find native Wagyu on menus, but there are distinct differences between American Wagyu and Japanese Wagyu. First off, American Wagyu is a cross between Japanese Wagyu beef and most likely American Black Angus. While it still produces sensational marbling and delicious flavor, it doesn’t quite compare to the quality of 100% purebred Japanese Wagyu.

American Wagyu doesn’t have the same sweet umami flavor as Japanese Wagyu, and while it’s tender, it doesn’t melt on the tongue like pure Wagyu. However, because it’s not as rich and greasy as Japanese Wagyu, you can consume more native Wagyu in one sitting. For people looking to fuel up with a big steak dinner, American Wagyu is the place to be.

Domestic Wagyu allows you to enjoy a heavily marbled steak with rich beef flavor. While it doesn’t have all the richness of Japanese Wagyu, it’s still a delicious option and would satisfy any meat lover’s steak cravings.

Try our Miyazaki Wagyu selection

At Holy Grail Steak we pride ourselves on offering a wide range of world class meats and steaks. Expertly butchered and professionally packed, every order arrives in state-of-the-art shipping containers to ensure every cut of meat is protected and preserved to meet our exacting quality standards.

Miyazaki Wagyu is in high demand with limited supply. Join our list to get the latest promotions and updates on our Miyazaki Wagyu Steaks.

“Wagyu” Japanese beef

The deliciousness of Japanese black beef consists of the following factors: the taste and aroma that spreads in the mouth and the smooth texture. Amino acids including glutamic acid of meat and the broth containing inosinic acid make us feel the savory, and a lot of oleic acid which is a component of taste is also a lot in WAGYU. Therefore, “Japanese Black Beef” differs from other types of cattle, but has a special delicacy in itself.

Smooth, velvety texture, juicy aroma, delicate but rich flavor that lingers on the palate. These unique characters are created by the high levels of amino acids (the basis of its umami or palatability) and unsaturated fatty acids.

In addition, the “marbling” affects its taste. We particularly valued the marbling of beef as a symbol of high quality, so it is the key to grading beef quality. However, the marbled fat in beef is never too rich. In fact, it will almost melt in your mouth when you put the piece in your mouth. The marbling is proof that cattle were specially raised in the vast, lush wilderness on carefully selected feed, pure water and clean air.

We are sure that once you taste Japanese “Wagyu” beef, you will discover the new value and taste of beef.

— quoted from the website of the Japanese Ministry of Agriculture, Forestry and Fisheries

What is “WAGYU A5”?

Cattle are divided into four categories: Japanese Black, Seed Japanese Brown, Japanese Shorthorn and Japanese Polled.

Among them, the number of breeds is the largest.

There are several grades for WAGYU beef, including Japanese Black beef, and A5 is the highest grade, given only to the finest beef.

The standards for grading beef consist of yield and quality grades.

“A” of “A5” means the yield strength, while “5” indicates the grade of quality.

In addition, the Japanese beef grading system has 5 quality levels. They are (1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, shine, and quality of fat.

A brief description of the Japanese beef classification system is as follows.

[yield class]

In a nutshell, yield grade is the standard rate for evaluating cuttability (the percentage of meat obtained from a specific part of the bovine carcass).

Depending on the yield class, the grade A, B or C is determined.

Class A: above standard

Class B: standard

Class C: below standard

[marbling]

Marbling is spots or thin streaks of fat in beef. “SASHI” in Japanese.

Marbling is divided into five classes.

(The larger the number, the higher the grade. 5 is the largest and highest.)

In addition, these five grades are ranked from #1 to #12 by BMS (Beef Marbling Standard).

Class BMS no.

5: Excellent 8 – 12

4: Good 5 – 7

3: Average 3 – 4

2: Below average 2

1: Bad 1

[Color and Brightness]

Meat color and brightness are evaluated by visual assessment.

5: Excellent

4: Good

3: average

2: Below average

1: Bad

[firmness and texture]

Beef firmness and texture are also evaluated by visual assessment.

5: Excellent

4: Good

3: average

2: Below average

1: Bad

[Color, Gloss and Grease Quality]

Fat color, shine and quality are evaluated by beef fat color standards, while fat shine and quality are evaluated by visual assessment.

5: Excellent

4: Good

3: average

2: Below average

1: Bad

The grade of beef is classified according to the standards yield grade and quality grade. The quality level also has several rating points.

The lowest number of points from the four points of the yield class is transferred to the quality class. In other words, even if the marbling, color and brightness, and firmness and texture were rated a 5 and only the fat rating was a 4, the quality score of that beef is rated a 4. The quality classification is carried out strictly.

Due to these strict evaluations, Japanese Black Beef is divided into 15 classes from C1 to A5. And even in the A5 grade, the marbling varies from #8 to #12.

Grade A5 WAGYU Japanese black beef is fed only high quality grain (corn and rice straw) and raised with meticulous care.

Particularly good fat balance, extremely smooth texture and juicy taste spread in the mouth. This is the unique character of WAGYU A5, the highest quality Japanese beef.

Japan is known worldwide for its excellent beef quality. Even if you’re not a big foodie, if you’ve traveled to Japan or are interested in traveling to Japan, you’ve most likely heard of beef brands like Kobe Beef or Matsuzaka Beef. These beef brands represent the quality of beef that Japan has become known for, with its finely marbled cuts of meat with a melt-in-the-mouth texture. Although Kobe Beef and Matsuzaka Beef are also famous in Japan, they are not considered the best beef brands in Japan.

Miyazaki Beef is a name given only to Miyazaki-bred cows that meet strict quality standards. The meat from these cows is further graded on a scale from C1 to A5, the highest level. This classification is universal for all branded beef in Japan.

At a national competition held every 5 years, often referred to as the Wagyu Beef Olympia, Miyazaki beef has won the top prize of the Prime Ministers Award three times in a row. This means that Miyazaki Beef has held the top spot in Japan for 15 consecutive years. This is why Miyazaki beef is held in such high esteem in Japan, and also why Miyazaki calves are selected by brand cow producers for rearing in other regions.

Although Miyazaki beef is not as famous around the world as Kobe beef or Matsuzaka beef, it is gaining popularity outside of Japan. At the 90th Academy Awards Party, Miyazaki beef was selected and served to attendees, fueling its fame in the American market. Miyazaki beef is now available in many places not only in Japan, but Miyazaki Prefecture is still the best place to try this special cut of beef.

Many restaurants serve Miyazaki beef in Miyazaki Prefecture at a much cheaper price compared to other parts of Japan and the world. One of the best ways to enjoy Miyazaki beef is at a teppanyaki restaurant, where select Miyazaki beef cuts are recommended and cooked to perfection before your eyes. Teppanyaki is usually an expensive option, but at lunchtime, you can enjoy a teppanyaki Miyazaki beef lunch in Miyazaki Prefecture for around 3,000 yen. Miyazaki is also famous for shochu, a traditional distilled alcohol made from a variety of ingredients like sweet potatoes and barley. Pairing Miyazaki beef with Miyazaki shochu is one of the best ways to immerse yourself in local food culture, and the combination will please even the most well-travelled foodie.

Written by En Miyazaki writer

This article was written in January 2019.

Some photos used in this article were taken at an earlier date.

Source: Photo by Austin Keys licensed under CC BY-SA 2.0

Want to try the incredible Wagyu beef but have no idea what to think of the Wagyu grading system? You’re not alone! The system can be confusing for those unfamiliar with it. Luckily for you, the Chicago Steak Company is here to help you navigate the Wagyu beef grading scale so you know if the Wagyu beef quality on the cut you just purchased is the best you’ve got your money can buy.

How Does Wagyu Grading Work?

Wagyu grading differs a bit by country and regulatory organization. But the qualities that organizations seek in this type of beef are very similar, albeit rated slightly differently. Wagyu steaks are expected to be of exceptional quality, appearance and taste, so the qualities of Wagyu are taken seriously in any system.

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Japanese beef grading system

The Japanese Meat Grading Association (JMGA) currently oversees the grading of Wagyu beef, much like the United States Department of Agriculture (USDA) oversees beef from cattle in the United States. The USDA rates beef to ensure it meets the standards Americans expect when they purchase it. Wagyu grading is similar in that the JMGA grades Wagyu beef based on its fat color, meat color, rib eye shape, rib eye area size, and IMF%, which relates to its marbling.

The Japanese beef grading system gives Wagyu beef a grade from 1 to 5, with 1 being the lowest and 5 being the highest. Quality scores range from 1 to 12, and this score includes all of the factors we just mentioned, like marbling and coloring. The final grade 1 to 5 results from the quality grade as follows:

Poor (Quality Score 1) Below Average (Quality Score 2) Average (Quality Score 3 or 4) Good (Quality Score 5 to 7) Excellent (Quality Score 8 to 12)

So Wagyu Beef Grade 12 would be the crème de la crème when it comes to Wagyu Beef as it has both the highest quality grade and the highest Wagyu rating.

You may see some cuts labeled Japanese Wagyu A5, but what does that mean? This is the highest quality that Wagyu beef can achieve and is typically reserved for cattle that are fed the finest foods, such as corn and grain, and have been treated with exceptional care during their rearing.

The “A” specifically refers to the yield class, which is distinct from the quality class, which is always a number. The yield class shows the cutting ability of the Wagyu cut, with a higher yield of quality meat leading to the A class. Class A is given to cuts with a percentage yield of 72% or greater, while Classes B and C are for lower percentages.

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Australian rating system

The Australian grading system for Wagyu is very similar to the Japanese system. However, instead of going up to a quality score of 12, the Australian system only goes up to 9. The ranges of quality scores required to achieve a quality score of 1 to 5 are also the same, but include an Excellent rating only grades of 8 and 9. So A5 grade meat in Australia is very similar to an A5 rating that Wagyu receives in Japan.

USDA Grading System

There aren’t many Wagyu cattle raised in America, but their meat is held to the same standards as that of Japan or Australia. However, the USDA uses a grading system that focuses on three key words: Select, Choice, and Prime. Wagyu beef typically falls into the prime category, which includes abundant marbling, low carcass maturity, optimal color and appearance, and more. Grade 12 Kobe beef in the Japanese grading system would equate to a prime designation in the USDA grading system.

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Conclusion: Your Guide to Wagyu Beef Grades

Hopefully this handy guide has helped you identify the Wagyu qualities you will find on your steak so you understand exactly what those numbers, letters or words mean! If you’re still interested in learning more about Wagyu and Kobe beef, we recommend checking out Steak University, which has helpful articles on finding the perfect steak, identifying key differences between the two types, and best cooking methods. Enjoy!

About our A5 Wagyu from Japan

Q: What is Wagyu? What is A5?

Wagyu is a term that literally means “Japanese cow” and is the name given to breeds of cattle developed in Japan over centuries. A5 is the highest possible quality rating given by the Japanese government. The letters (A, B, or C) refer to “yield”—that interests farmers more than eaters. The numbers (1-5) relate to quality, measuring marbling and three other characteristics. Check out our Wagyu infographic as well as our post on Wagyu myths and facts.

Q: Does Crowd Cow really source their A5 Wagyu directly from Japan?

A: Yes! We are unique in that we work directly with producers in Japan and do not rely on beef brokers, importers or middlemen. Read more about Our Journey Inside the Japanese Beef World and watch our video about Japan’s luxury beef brands.

Q: How does this A5 Wagyu compare to real Kobe beef from Japan?

A: This beef comes from the same breed as Kobe Beef (Kuroge Washu), but from different parts of Japan. This beef is also rated higher, only A5, while Kobe beef can come from cattle rated A4 or A5. A5 Wagyu is a higher quality guarantee.

Q: How much does it cost?

A: The cost of our A5 Wagyu is a fraction of what you would pay at one of the few steakhouses in America that serve real food like we do. Prices vary by cut and will be announced at the time of sale.

Q: How thick are the steaks?

A: Our steaks are cut precisely in the style and tradition of Japanese steakhouses. This means the rib steaks are cut about ¾ inch thick, as are the strip/sirloin steaks; and the tenderloin steaks are 1½ to 2 inches thick. As you’re probably thinking by now, this is thinner than a traditional American steak, and that’s because Japanese cooking just has a different tradition. We want to stay true to that. Read more about Japanese style cuts here.

Q: How will my order be delivered?

A: All orders are packed with dry ice and shipped frozen in an insulated container. These are easy to thaw, which in no way affects the quality of the beef.

Q: I can cook a ribeye on the grill blindfolded but have never cooked A5 Wagyu. I’m afraid I’ll screw up a very nice and expensive piece of meat. Help!

A: Don’t worry. Accepting the different cooking styles is the first step! It means you can do this! It is different? Yes. It’s hard? No! In fact, Wagyu beef is one of the easiest beef types to prepare – you’ll see.

To help you really experience that steak, we’ve put together some videos on how to properly defrost and cook your Japanese A5 Wagyu. See How to Prepare and Enjoy A5 Wagyu.

Q: What is your sales policy?

A: All sales are final. No refunds or exchanges.

About Kobe beef

Q: Are Kobe and Wagyu beef the same?

A: Wagyu simply means “Japanese cow”. There are 6 Wagyu breeds and 4 of them are indigenous. Of these, the Kuroge Washu breed is unique in its ability to produce richly marbled beef, the best of which is rated A5.

“Kobe Beef” is a brand name that manufacturers and retailers can only pay to use if the meat has been raised in Hyogo Prefecture and is qualified by breed (Kuroge Washu) and grade (A4 and above). In other words, you can also get Wagyu of the same breed and quality from other parts of Japan, it just may not qualify for the specific Kobe brand name.

Q: Is Kobe beef legit in the US?

A: When you see the word “Kobe” on a menu or in a store, it’s almost certainly not Kobe Beef (the brand of beef from Japan), not even Kuroge Washu (the premium breed of Wagyu from Japan), or A5 Wagyu (the highest rating). Only a handful of restaurants offer Kobe beef or real A5 Wagyu from Japan.

Q: What are the 8 restaurants that sell Kobe beef?

A: In fact, there are now 21 restaurants serving Kobe beef (the real stuff, not the fake stuff).

These are: The Wynn in Las Vegas, 212 Steakhouse in NYC, Alexander’s Steakhouse in Cupertino and San Francisco, Shibumi in Los Angeles, Arsenal in San Francisco, Bazaar Mar in Miami, Bazaar Meat in Las Vegas, MGM in Las Vegas, Nick&Sam’s Steakhouse in Houston, RPM Steak in Chicago, B+B Butchers + Restaurant in Texas, Jean Georges Beverly Hills, Gibsons Italia in Chicago, Castle Hotel & Spa in NYC, OMAKASE in San Francisco, MINIBAR by José Andrés in Washington DC and Roka Akor in Chicago and Houston.

Keep in mind that this doesn’t necessarily mean it’s on the menu at any particular time.

The Wynn Resort in Las Vegas offers A5 Wagyu from Japan for $640 to $880 per pound.

Q: What is “American Kobe beef” or “American Kobe”?

A: Honestly, the term doesn’t mean much. At best, it’s a clever marketing ploy to try and get you to pay a lot more for something that’s not really worth the money. If you want real Kobe beef, go to any of the restaurants above or search for “A5 Wagyu” and make sure it’s from Japan.

There’s a big difference between Kuroge Washu, which was bred, raised, controlled and rated A5 in Japan, and anything you might find in the US, specifically Angus-Wagyu crossbreed (“Wangus”) beef.

Wangus can certainly be delicious beef, but it can’t quite match the marbling, umami, or overall quality of an A5 Wagyu from Japan. Because the gene pool of Kuroge Washu in the USA is quite small anyway, since Japan banned all DNA exports years ago and only a small amount has ever left the country. In addition, the Japanese have mastered the craft of making A5 Wagyu for many decades as a fine art. This expertise, experience and community is not available outside of Japan.

Japan’s A5 Wagyu is decadent meat—a rich, marbled umami work of art that costs a pretty penny—an experience and a meal. The way you think about Angus Wagyu is completely different: “like Angus, but possibly even more marbled than Prime.”

Q: Is Kobe beef fake in the US?

A: “Basically” yes, considering how many times “Kobe” appears on a mystery beef that’s certainly not actually Kobe beef. See above for a definition of Kobe beef and for a list of 21 restaurants that actually serve authentic Kobe beef from time to time.

Q: Is all Kobe beef grass-fed?

A: Almost all Wagyu in Japan consume grass (roughage such as hay, rice straw, or silage) for most of their lives, but are processed into grain (grains such as corn or soybean meal) in the last two months or longer in some cases. Because of its unique genetics, the Wagyu is an excellent source of essential fatty acids like conjugated linoleic acid (CLA) compared to other breeds, despite being grain ready.

Q: Why are Kobe Beef and A5 Wagyu so marbled?

A: There are many factors that contribute to the intense marbling that Kobe beef and A5 Wagyu are known for. The first is the breed of cattle used – Kuroge Wagshu – which has a unique genetic predisposition to marbling its fat in muscle tissue. Second is the environment in which the animals are raised. Japanese ranchers raise Wagyu cattle with the intention of minimizing stress as much as possible. Less stress means more fat and more tender meat. Finally, they are fed a high-calorie diet of roughage and grains to help the animals gain weight.

A5 Wagyu is both an experience and a meal.

What is Wagyu?

What are WAGYU?

WAGYU – a Japanese beef cattle breed – is descended from native Asian cattle. “WAGYU” refers to all Japanese beef cattle, with “Wa” meaning cow in Japanese and “gyu” meaning cow.

Wagyu were originally draft animals used in agriculture and selected for their physical stamina. This selection favored animals with more intramuscular fat cells – “marbling” – which provided a readily available source of energy. Wagyu is a horned breed and the cattle are either black or red in color.

History of the WAGYU breed in Japan

There is some evidence of a genetic split in the Wagyu Genetic Tribe 35,000 years ago. Modern Wagyu cattle are the result of crossing indigenous cattle in Japan with imported breeds. The crossing began in 1868 after the Meiji Restoration that year. The government wanted to introduce Western eating habits and culture. Brown Swiss, Devon, Shorthorn, Simmental, Ayrshire and Korean cattle were imported during this period. The infusions of these British, European, and Asian breeds were closed to external genetic infusions in 1910.

The variation in conformation within the Wagyu breed is greater than the variation between British and European breeds. The three major black varieties—Tajiri or Tajima, Fujiyoshi (Shimane), and Kedaka (Tottori)—developed in Japan due to regional geographic isolation. These breeding differences have created a national herd of Japan that is 90% black cattle, with the remainder being the Kochi and Kumamoto red strains. For more information on the genetic diversity of the breed; click here

There are four breeds in Japan that are considered Wagyu and these are the Japanese Black (the predominant Wagyu which is exported to the US), the Japanese Brown (referred to as the Red Wagyu in the US), the Japanese Polled and the Japanese shorthorn. No Japanese polled or shorthorns are bred outside of Japan. Wagyu strains were isolated by prefecture (state) and breeds imported for crossbreeding were not the same in every prefecture.

Wagyu beef production in Japan is highly regulated and progeny testing is mandatory. Only the very best proven genetics are kept for breeding. Realizing the value of their unique product, the Japanese government banned the export of Wagyu and declared it a national living treasure. Zenwa is the government-held company in Japan that oversees the WAGYU registry for Japanese black, brown, polled, and shorthorn breeds.

History of the WAGYU breed in the United States

Wagyu cattle were first imported in 1975 when Morris Whitney imported two black bulls and two red bulls. In 1989, the Japanese began lowering their tariffs on imported beef, encouraging US producers to produce a quality product for Japan. In the 1990s there were several imports of quality Wagyu. Most were black, but some were red Wagyu. These cattle have the greatest impact on the herd in the United States and many other countries.

Most US production was exported to Japan until 2003, when BSE was discovered and Japan and other countries stopped importing beef for the US. However, chefs and others in the US were aware then and now of the superior food quality of Wagyu and the domestic market utilizes much of US production.

WAGYU beef – delicious and healthy

The unique flavor and tenderness of heavily marbled Wagyu beef makes for an unparalleled dining experience. Because of this, Wagyu beef is finding its way into the repertoire of gourmet chefs and fine dining restaurants across the United States.

It is not only a culinary delight, but also healthy for you. Health experts have found that the ratio of monounsaturated to saturated fat in Wagyu is higher than in other beef and that the saturated fat found in Wagyu is different. Forty percent is in a version called stearic acid, which is thought to have minimal effect on raising cholesterol. The profile of marbled Wagyu beef is more beneficial and healthier for human health.

Wagyu is also higher in a type of fatty acid called conjugated linoleic acid (CLA). Wagyu beef contains the highest amount of CLA per gram of any food – about 30% more than other breeds of cattle – due to a higher linoleic acid content. Foods that are naturally rich in CLA have fewer negative health effects.

US WAGYU today

The American Wagyu Association was founded in Texas on March 14, 1990 and serves to register Wagyu cattle in the USA, Canada and other countries. The association’s headquarters are in Post Falls, ID. The Association has a vibrant membership base and continues to promote and develop a sustainable industry here in the United States.

The possibilities that Wagyu beef can offer are endless. This industry caters to the breeder/feeder aiming for fine dining with highly marbled beef, the sire producer offering the cow/calf breeder a crossbreed alternative that offers calving ease and premium carcass quality in a single cross that no other cattle breed offers can also come close.

The Wagyu breed plays an important role in the US to improve the quality of US-produced red meat that our health-conscious 21st century consumer is forever seeking.

The Art of the Steak

Simply put, Japanese Wagyu is at the pinnacle of the steak world and A5 steaks are the rarest of all steaks, accounting for less than 1% of all Japanese production.

As with fine wines, Japanese Wagyu’s flavors and legendary intramuscular fat structures vary noticeably, not just from region to region (known as prefectures), but from farm to farm based on genetics, feeding protocols, and husbandry. Holy Grail’s expertly curated Wagyu portfolio is the world’s most comprehensive range, tracing the expression of Wagyu from the frigid northern climes of Hokkaido to the subtropical beauty of Kyushu.

Holy Grail Steak Co. is the premier online retailer of authentic Kobe beef in the United States and home to the most extensive collection of A5, including prefectures, found only here: our Hitachi Gyu Tip-to-Tail program and the extremely rare Ogata Farm Maezawa cattle.