Sourced directly from Japanese wagyu prefectures
Wagyu (pronounced /WAH-gyoo/) is a term that literally means "Japanese cow" and is the name given to cattle breeds developed over centuries in Japan. Wagyu beef is known for its intense marbling and carries a well-deserved reputation for exquisite taste, texture, and tenderness.
Check out our tutorial videos on how to properly prepare your Wagyu so you get the most out of the experience.
By far the most important of the four Wagyu breeds is Kuroge Washu, known for its unique genetic disposition for exquisite marbling, Kuroge Washu is the only breed of cattle that can achieve an A4 or AS rating by the Japanese Meat Grading Association.
Marbling is the distribution of soft white intramuscular fats within the red meat. Generations of careful breeding and management of diet and exercise contribute to the unique marbling of Wagyu Beef. Wagyu is graded for its marbling on a scale of 1-12, with 12 being the highest achievable quality. At this level, the beef is considered a work of art! To be designated as "As Wagyu," the beef must be raised in Japan and achieve the highest possible rating by the Japanese Meat Grading Association. For reference, USDA Prime beef, the highest designation of quality in the U.S., is equivalent to a 4 or 5 marbling score.
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