Did You Know?
Kinds of Wagyu in Japan
Wagyu includes four Japanese native breeds, those are shorthorn, polled, brown, and black. Since wagyu is the native Japanese breeds, there is no wagyu raised and breeds other than in Japan. Among the Japanese native breeds, the Japanese black cattle (or called “kuroge wagyu” in Japanese) known as the representative of branded wagyu.
Japanese Wagyu Beef Grading
Japanese Wagyu Beef is strictly graded by the Japanese Meat Grading Association. Being that it is the most exquisite beef in the world, it is imperative that this unique product is properly graded to protect integrity, transparency, and authenticity.Wagyu Beef carcasses are graded between the sixth and seventh rib. Grading is based on two, very specific factors: Yield and Grade. Yield meaning the ratio of meat compared to the actual carcass weight. Grade meaning the overall Beef Marbling Score (BMS), Beef Color Standard (BCS), Beef Fat Standard (BFS), Firmness & Texture. In order to qualify as A5 Japanese Wagyu, beef must be graded as Grade A for yield and Grade 5 in BMS, BFS, BCS, firmness and texture.
The Most Popular Wagyu Cuts
1) Sirloin
・ Description: regarded as the best of beef cuts. From the loin.・ Appearance: a fine, mesh-like marbling.・ Taste: a rich, full-bodied flavor that spreads throughout the entire mouth.・ Try as: steak, shabu-shabu, sukiyaki.
2) Ribs
・ Description: “kalbi” is the Korean word for rib and generally stands for beef ribs.・ Appearance: lean meat with a very fine, mesh-like marbling.・ Taste: the marbling makes for a deep flavor.・ Try as: plain or with a hint of salt.
3) Brisket
・ Description: a cut from the breast or lower chest part.・ Appearance: layers of lean meat and fat, a rather tough cut.・ Taste: tender after cooking, with a firmness to the bite close to ribs.・ Try as: boiled in stews, ground as hamburger
4) Chuck Eye
・ Description: a roast from the meat between the shoulder and back.・ Appearance: fatty towards the head, with a fine marbling.・ Taste: a wonderful balance of lean meat and fat.・ Try as: sukiyaki
5) Ribeye, Spencer Roll
・ Description: from around the back and the ribs. One of the best cuts of meat, along with sirloin.・ Appearance: great balance between lean meat and fat, beautiful marbling.・ Taste: a rich umami flavor of excellent quality.・ Try as: steak, sukiyaki, shabu-shabu.
