WAGYU

What are WAGYU?

WAGYU - a Japanese beef cattle breed – derive from native Asian cattle. 'WAGYU' refers to all Japanese beef cattle, where 'Wa' means Japanese and 'gyu' means cow.

Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance. This selection favored animals with more intra-muscular fat cells – ‘marbling’ – which provided a readily available energy source. Wagyu is a horned breed and the cattle are either black or red in color.

WAGYU Breed History in Japan

There is some evidence of genetic separation into the Wagyu genetic strain as much as 35000 years ago. Modern Wagyu cattle are the result of crossing of the native cattle in Japan with imported breeds.  Crossing began in 1868 after the Meiji restoration in that year.  The government wanted to introduce Western food habits and culture. Brown Swiss, Devon, Shorthorn, Simmental, Ayrshire, and Korean cattle were imported during this period. The infusions of these British, European and Asian breeds were closed to outside genetic infusions in 1910.

The variation of conformation within the Wagyu breed is greater than the variation across British and European breeds. The three major black strains - Tajiri or Tajima, Fujiyoshi (Shimane) and Kedaka  (Tottori) evolved due to regional geographic isolation in Japan. These breeding differences have produced a Japanese national herd that comprises 90% black cattle with the remainder being of the red strains Kochi and Kumamoto. For more information on the genetic diversity of the breed; click here

In Japan there are four breeds that are considered Wagyu and those are the Japanese Black (the predominant Wagyu exported to the U.S), Japanese Brown (In the U.S. referred to as Red Wagyu), Japanese Polled and Japanese Shorthorn.  There are no Japanese Polled or Shorthorns being bred outside Japan. Wagyu strains were isolated according to prefecture (state) and breeds imported for crossing were not the same in each prefecture.

The production of Wagyu beef in Japan is highly regulated and progeny testing is mandatory. Only the very best proven genetics are kept for breeding. Realizing the value of their unique product, the Japanese Government banned the export of Wagyu and declared them a national living treasure. Zenwa is the Gov't held entity in Japan that oversees the WAGYU registry for Japanese Black, Brown, Polled and Shorthorn.

WAGYU Breed History in USA

Wagyu cattle were first imported in 1975 when two black and two red bulls were imported Morris Whitney.  In 1989 the Japanese began to reduce their tariffs on imported beef and that encouraged U.S. producers to produce a high quality product for Japan.  In the 1990’s there were several importations of quality Wagyu.  Most were black, but a few were Red Wagyu.  These cattle have the greatest influence on the U.S. herd and those in many other countries.

Most US production was exported to Japan until 2003 when BSE was discovered and Japan and other countries stopped the import of beef for the U.S.  However, chefs and others in the U.S. were aware of the superior eating quality of Wagyu and the domestic market then and now utilize much of the U.S. production.

WAGYU Beef — Delicious and Healthy

The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivalled eating experience.  That is why Wagyu beef is finding its way into the repertoires of Gourmet cooks and fine restaurants across the US.

Not only is it a gastronomic delight, but it’s healthy for you too. Health experts have discovered the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef and, the saturated fat contained in Wagyu is different. Forty percent is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels. The profile of marbled Wagyu beef is more beneficial and healthier to human health.

Wagyu is also higher in a type of fatty acid called conjugated linoleic acid (CLA).  Wagyu beef contain the highest amount of CLA per gram of any foodstuff – about 30% more than other beef breeds – due to higher linoleic acid levels. Foods that are naturally high in CLA have fewer negative health effects.

US WAGYU Today

The American Wagyu Association was incorporated in Texas on March 14, 1990 and serves to register Wagyu cattle in the U.S., Canada and other countries. The Association headquarters are based in Post Falls, ID. The Association has a vibrant membership base and continues to promote and develop a sustainable industry here in the US.

The opportunities Wagyu beef can offer are endless. This industry caters for the breeder / feeder targeting the high end restaurant trade with highly marbled beef to the bull producer supplying the cow / calf rearer a crossbred alternative that will offer calving ease ability and premium carcass quality in a single cross which no other beef breed can come close too.

The Wagyu breed has a vital role to play in the US to increase the quality of red meat produced in the US that our health conscious consumer of the twenty first century is forever seeking

Japanese vs Aussie Wagyu

AUSTRALIAN WAGYU BEEF VS. JAPANESE WAGYU BEEF: WHAT'S THE DIFFERENCE?

For those of us who love great meat, it's sometimes tough to know what to buy. Take wagyu, for example. Wagyu is a Japanese breed of beef raised to a high standard of quality. But there is also Australian Wagyu beef, which is also a high-quality beef.

JAPANESE WAGYU BEEF

Japanese Wagyu is a very high-quality and well-respected breed of beef renowned for its amazing flavor and tenderness. These cattle are raised with the utmost care, allowed to roam their pastures, and fed with a particular diet depending on the farm they are raised on. The end goal is a completely natural beef that is raised without the use of steroids, drugs, or hormones. This makes them an absolute delicacy and earns them quite the luxury price tag.

Japanese Wagyu is characterized by a rich, intense flavor that has been described as being of a more beefy and earthy flavor. It's also extremely tender, which makes it a dream to eat.

AUSTRALIAN WAGYU BEEF

Australian Wagyu is a breed of beef that has been developed for the Australian market. They are genetically linked to the Japanese Wagyu breed, but are raised in Australia, where they are fed a diet of grain and hay. The beef from these cattle is leaner than their Japanese counterparts but still is considered extremely flavorful due to its marbling.

The first Wagyu genetics arrived in Australia around 1990 as frozen genetic samples. It wasn't until 1997 when the first full-blood Japanese cattle were brought to the country. Now, Australia is known as one of the world's premier Wagyu breeders.

Australian Wagyu beef is characterized by a mild flavor and tender texture. The high marbling of the beef makes it look very appealing, but the leaner texture makes it a great choice for grilled meat.

IS THERE A DIFFERENCE IN GRADING AUSTRALIAN WAGYU BEEF VS. JAPANESE WAGYU?

There are two different grading systems in place for Australian Wagyu beef vs. Japanese Wagyu. In Australia, two official meat grading systems are used to rate the overall quality of meat. Both the Ausmeat and MSA (Meat Standards Australia) use a marble scoring system that rates the mean from 0-9, based on the beef's marbling.

Marbling is a measure of the amount of fat that is present in the beef. The higher the marbling, the more tender the beef. The highest grade is a 9.

Japanese Wagyu, on the other hand, is graded on a different scale, with marbling ranked from 1 to 12. However, it's also given a letter grade, which referenced the overall ratio of the meat to total carcass weight – otherwise known as the yield. The higher the yield, the higher the grade (A, B, or C – with C being the lowest).

WHAT IS THE DIFFERENCE BETWEEN FULL-BLOOD AND PUREBRED WAGYU?

One important factor that goes into the quality and grading of Wagyu is whether the beef is from a full-blood or purebred Wagyu. While the two terms may seem similar at first, they are actually two different classifications of wagyu.

Full-blood wagyu is 100% traceable to Japanese herds with absolutely no evidence of crossbreeding. Cuts from full-blood wagyu are considered the highest quality wagyu cuts, with the most marbling and the best flavor.

Purebred wagyu is a mixed breed that is typically a combination of Japanese and Australian genetics. The result is beef with a blend of the best traits from each breed, making it a very high-quality cut of beef and is said to contain at minimum 93.75% pure Japanese Wagyu genetics. However, because it's not considered full-blood wagyu, you can often get purebred wagyu at a more affordable price.

WHEN IT COMES TO AUSTRALIAN WAGYU BEEF VS. JAPANESE WAGYU, WHICH IS BETTER?

The final decision to buy Australian Wagyu beef vs. Japanese Wagyu is a matter of personal preference. Both are high-quality breeds of beef, and the choice comes down to what you value most.

If you are looking for a high-quality steak that will melt in your mouth, then you should definitely look into Japanese Wagyu beef. This is the highest quality beef you can buy, and it will not disappoint.

If you are looking for a cut of beef that is more affordable, high-quality and flavorful, Full Blood Australian Wagyu beef is a prime example of the phrase "a steak only tastes as good as it was raised."

In all honesty, you simply can't go wrong with either choice!

AUSTRALIAN WAGYU BEEF VS. JAPANESE WAGYU: PICK YOUR CUT WITH HOLY GRAIL STEAK

If you want to experience the difference between Australian Wagyu beef vs. Japanese Wagyu beef, you have to eat the right cut of beef. That is exactly what AG Provisions is all about – making it easier to get the best cuts of beef for your money.

AG Provisions offers a wide variety of beef cuts that are all graded and ready to be shipped. You can choose from a variety of cuts from different breeds of Wagyu beef – Australian Wagyu, Japanese Wagyu, and even American Wagyu.

All of these cuts are hand-selected from the best farms and ranches in Australia, Japan, and the U.S., so they are incredibly tender and flavorful. With this, you can be sure that you are getting the best cuts of beef.