What is Wagyu beef?

What Is Wagyu Beef?

If you’ve ever asked yourself what is Wagyu beef, you’re not alone. This world-renowned meat is celebrated for its unmatched quality, rich taste, and exceptional tenderness. The word Wagyu literally translates to Japanese cow, and it refers to four main breeds: Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn. These cattle are known for their unique genetics and ability to develop superior marbling.

The hallmark of Wagyu is its intense intramuscular fat, or marbling, which gives the beef its buttery texture and melt-in-the-mouth tenderness. This marbling also produces a deep, savoury flavour that sets Wagyu apart from other premium beef.

Among the most famous varieties are Kobe, Matsusaka and Omi. Kobe beef, perhaps the best known, must come from Tajima-strain Japanese Black cattle raised in Hyōgo Prefecture under strict conditions.

Matsusaka beef is equally prestigious, prized for its delicate texture and rich umami character, often compared to foie gras.

Wagyu’s grading system ensures consistent standards, with A5 beef representing the highest level of quality. Careful breeding and strict animal welfare practices underpin this reputation. The beef’s fat has a higher proportion of monounsaturated fats, which melt at a lower temperature and release more flavour on the palate.

For wholesalers, butchers and foodservice buyers, Wagyu represents an opportunity to offer customers a truly premium experience. Whether you’re supplying high-end restaurants or retail outlets, sourcing Wagyu beef through Meatex gives you access to quality-assured suppliers across the UK and Europe. Explore our Beef category today to see the latest wholesale offers.

 

See also:

British Wagyu cattle numbers double in 2023

‘Next big thing for meat’: Aldi launches British Wagyu products

US beef breeder – British beef needs to change direction

Taste of Japan: Wagyu beef a cut above