Wagyu: Japan's Pride in Top Quality Beef

Japan is not only known for its rich history but also for producing the world's finest meat product, Kobe beef. Such beef is the highest quality meat produced from Wagyu, a word that refers to several breeds of cattle in Japan. It is basically a one-word term for "Japanese cow." More specifically speaking, Kobe beef comes from the black Tajima-ushi breed of Wagyu cows. This breed is often simply referred to as "Tajima cattle."

Wagyu first became popular in Japan for its meat’s extreme marbling and high production of oleaginous unsaturated fat believed by many to generate enhanced juiciness, tenderness and flavor. Meat from Wagyu is not only commonly considered as the finest in the world but also the most expensive. For this reason, countries such as the United States and the United Kingdom continue to develop imitative procedures to be able to produce their own Kobe beef. The result of these replications is called Kobe-style beef. It is a less expensive meat, but also a juicy, marble-textured and tender one, albeit of a darker color.

Check what is considered the best steak online. Kobe-style beef, no matter how hard the developers of the producers try, can never be truly called Kobe beef. The primary reason is because the trademark, "Kobe beef," already belongs to Japan and refers to beef only produced by Tajima cattle from there. Another main reason is because Kobe beef is produced strictly from the black Tajima breed of Wagyu, while the Kobe-style beef could be a mixture of Wagyu and Angus cattle or other breeds. The easiest way to tell the difference is by simply looking at the price tag. Kobe-style beef’s is priced around $50 per pound, while Kobe beef can be as much as ten times that. With such a hefty price tag, it may be worth tasting at least once in your life. Aside from being extremely tasty, it is proven to be rich in omega-3 and omega-6 fatty acids that have good health benefits.

There are three other major breeds of Wagyu aside from the Japanese black Tajima used to produce Kobe beef. There are also the Japanese Shorthorn, the Japanese Polled and the Japanese Brown. Sub breed names under these major breeds are Kumamoto, Kochi, Shimane, Tottori and Hida.

Other countries that also breed the Wagyu cattle include Australia, which is next to Japan, in terms of numbers in Wagyu production, and the United States, where Wagyu are normally cross bred with their native Angus cattle.