A Guide to the Types of Wagyu Beef
Few types of beef have a reputation quite like Wagyu. Known for exceptional marbling and tenderness exhibiting rich flavor, Wagyu can turn a simple steak dinner into something worth slowing down for. But despite how often the word appears on restaurant menus and butcher counters, Wagyu does not describe one single type of beef.
Breed, genetics, country of origin, raising practices, regional standards, and grading can all influence what reaches your plate. Understanding these differences can help you choose Wagyu based on the flavors you enjoy and the way you like to cook.
What Does Wagyu Mean?
The word “Wagyu” broadly translates to “Japanese cattle,” with “wa” referring to Japan and “gyu” meaning cattle. In Japan, Wagyu refers to four recognized breeds: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled.
That distinction matters because Wagyu and Kobe are not interchangeable. Wagyu identifies a broader cattle classification, while Kobe Beef is a protected regional designation with specific requirements involving lineage, production, grading, and origin.
What Are the Four Types of Japanese Wagyu Cattle?
While all four Wagyu breeds share Japanese origins, differences in marbling, texture, and flavor give each its own character.
Japanese Black
Japanese Black is the most common Wagyu breed and the one most closely associated with intense marbling. Fine streaks of intramuscular fat run throughout the meat, contributing to a remarkably tender texture and rich, buttery flavor as they melt during cooking.
For many people outside Japan, Japanese Black represents the classic Wagyu experience: highly marbled beef served simply so its texture and richness remain the focus.
Japanese Brown
Japanese Brown, also known as Japanese Red or Akaushi, generally has a leaner profile than heavily marbled Japanese Black. It still offers tenderness and marbling, but with a greater balance between richness and traditional beef flavor. That makes it an interesting choice for diners who want Wagyu character without quite as much richness.
Japanese Shorthorn
Japanese Shorthorn typically contains less marbling and has a leaner profile. Instead, it is appreciated for its pronounced savory beef flavor. It offers a distinctly different Wagyu experience for people who prefer beefiness over abundant fat.
Japanese Polled
Japanese Polled is the rarest of the four recognized breeds. Its meat tends to be leaner, with a robust beef character rather than the intense marbling commonly associated with Japanese Black.
Together, these breeds demonstrate why Wagyu should not be thought of as one uniform style of beef.
Kobe, Miyazaki, Matsusaka, and Other Regional Wagyu
Another source of Wagyu confusion comes from regional names. Kobe, Miyazaki, Matsusaka, and Omi are not separate cattle breeds. Instead, they identify beef produced according to specific regional standards.
Kobe Beef, for example, comes from qualifying Tajima cattle associated with Hyogo Prefecture and must satisfy strict requirements before carrying the Kobe name. Miyazaki Wagyu comes from qualifying Japanese Black cattle raised in Miyazaki Prefecture. Matsusaka and Omi Beef are similarly tied to designated production areas and established standards.
These regional names can communicate information about origin, lineage, raising practices, and grading. Most importantly, not all Japanese Wagyu is Kobe Beef. Kobe represents one highly specific regional designation within the much broader world of Wagyu.
How Is Japanese Wagyu Graded?
Japanese beef grading combines two measurements: yield and quality.
Yield receives a letter grade of A, B, or C based on the expected amount of usable meat from the carcass, with A representing the highest yield category.
Quality is graded from 1 through 5. Evaluators consider marbling, meat color and brightness, firmness and texture, and the color and quality of the fat. Put these measurements together and you get familiar grades such as A4 and A5.
A5 Wagyu therefore received both the highest yield category and highest quality grade. Marbling is further evaluated using the Beef Marbling Standard, or BMS, which ranges from No. 1 through No. 12.
Higher grades indicate particular measurable qualities, but that does not automatically make the highest grade best for every meal. Your preferred richness, portion size, and cooking style should still guide your choice.
What Is American Wagyu Beef?
Wagyu genetics are not limited to cattle raised in Japan. American Wagyu is produced in the United States and commonly comes from cattle combining Wagyu genetics with established American breeds, particularly Angus.
This pairing creates its own distinct eating experience. Wagyu genetics can contribute generous marbling and tenderness, while American cattle genetics can preserve the pronounced beef flavor many people expect from a great steak. That balance also makes American Wagyu well suited to familiar cooking methods. Think thick ribeyes on the grill, New York strips seared in cast iron, or burgers cooked over an open flame.
American Wagyu should not be viewed simply as a lesser version of Japanese Wagyu. Japanese Wagyu often pushes marbling and richness to extraordinary levels, while American Wagyu offers a different balance of marbling and tenderness with substantial portions and familiar beef character.
Japanese Wagyu vs. American Wagyu: What's the Difference?
Japanese and American Wagyu share a connection through Wagyu genetics, but they offer noticeably different eating experiences.
- Genetics: Japanese Wagyu comes from recognized Japanese cattle breeds, while American Wagyu commonly combines Wagyu genetics with American breeds such as Angus.
- Marbling: Japanese Wagyu, particularly Japanese Black, is known for exceptionally abundant marbling. American Wagyu can also be highly marbled, but generally has a greater proportion of lean meat.
- Flavor: Japanese Wagyu delivers an intensely rich, buttery experience. American Wagyu balances that richness with more pronounced traditional beef flavor.
- Portion size: Highly marbled Japanese Wagyu is often enjoyed in smaller portions because of its richness. American Wagyu works particularly well as a full steak, burger, or entrée.
- Cooking: Japanese Wagyu benefits from simple preparation and careful heat. American Wagyu is versatile enough for grilling, cast iron searing, and other familiar steak preparations.
Neither is automatically better. Diners looking for extreme richness may prefer Japanese Wagyu, while American Wagyu can be ideal for grilling and hearty meals.
Which Type of Wagyu Is Best for You?
Start with how you plan to enjoy it. For an intensely rich tasting experience, highly marbled Japanese Wagyu may be a natural choice. For steak night, American Wagyu offers substantial cuts that stand up beautifully to grilling or searing. Wagyu burgers can bring extra richness to a casual backyard cookout.
Most importantly, look beyond the Wagyu name itself. Sourcing, genetics, producer information, and cut can tell you much more about what you are actually buying.
Explore American Wagyu Beef from MTRY & CO
At MTRY & CO, we believe the people behind the meat matter just as much as the name on the cut. Our American Wagyu selections connect you with trusted American farms and skilled craft butchers through the MTRY & CO Producer Circle.
Explore American Wagyu steaks, including ribeyes and New York strips, for your next steak night. Wagyu steak bundles offer several premium cuts in one order, while Wagyu burgers bring rich beef flavor to cookouts and casual dinners. Beyond traditional steaks, Wagyu sausage and hot dogs are ready for the grill and Wagyu beef variety boxes give you multiple ways to stock the freezer.
Explore our American Wagyu beef collection and find the cuts that fit the way you like to cook.
Frequently Asked Questions About Wagyu Beef
Is all Wagyu beef from Japan?
No. Wagyu cattle originated in Japan, but cattle carrying Wagyu genetics are also raised in other countries, including the United States. American Wagyu is one example of how those genetics are used outside Japan.
Is Kobe beef the same as Wagyu?
Kobe Beef is Wagyu, but not all Wagyu is Kobe. Kobe must meet specific requirements involving cattle lineage, geographic origin, production, and quality before it can carry the name.
What is the highest grade of Japanese Wagyu?
A5 is the highest combination within the Japanese beef grading system. The “A” represents the highest yield category, while “5” represents the highest quality grade.
Is American Wagyu the same as Japanese Wagyu?
No. American Wagyu commonly combines Wagyu and American cattle genetics, while Japanese Wagyu comes from recognized Japanese breeds. This contributes to differences in marbling, flavor, portion size, and cooking style.
Why is Wagyu beef so marbled?
Wagyu cattle have a strong genetic tendency to develop intramuscular fat. This creates the fine marbling distributed throughout the muscle that contributes to Wagyu's distinctive tenderness and richness.
What is the best way to cook Wagyu?
Match your cooking method to the cut and its level of marbling. Highly marbled Japanese Wagyu benefits from simple seasoning and careful heat, while American Wagyu steaks work beautifully on the grill or in cast iron.
Discover the Wagyu That Belongs at Your Table
Wagyu is not one breed, region, or style of steak. From intensely marbled Japanese Black and celebrated regional beef such as Kobe to richly flavored American Wagyu, there is a wide range of experiences behind the name.
Finding your favorite comes down to the flavors you enjoy and the way you like to cook. Explore MTRY & CO's American Wagyu bundles and other butcher-selected specialties to bring exceptional, satisfying beef flavor and the work of skilled producers to your table.
