What is Wagyu?

"Wagyu" translates to “Japanese cow,” but in Japan, not all cattle qualify as Wagyu.

In Japan, only four genetically distinct breeds are recognized as true Wagyu:

• Japanese Black: The most renowned Wagyu breed, making up over 90% of Japan’s Wagyu cattle. Major brands like Kobe, Omi, Ozaki, and Matsusaka come from this breed, known for its exceptional marbling that delivers tender, juicy, and richly flavored meat.

• Japanese Brown: Often called “Japanese Red” in the U.S., this breed isn’t as well-known as Japanese Black but still offers notable marbling. Is the result of Japanese native cattle and Korean Hanwoo and Simmental

• Japanese Polled: A cross between native Japanese cattle and Angus, this breed produces lean meat with a mild, pleasing flavor.

• Japanese Shorthorn: A rare breed unique to Japan, comprising less than 1% of Wagyu cattle, and as it name saiy is a crossbreed with Shorthorn.

More information at:

• https://www.instagram.com/p/CrmfxZqyTbH/?img_index=1

• https://www.instagram.com/p/Cx2CvuzPprV/