Introduction of Wagyu Beef from Japan

2. W H AT I S
W A G Y U ?
Wagyu literally means Japanese Beef. It is known for its fine and
abundant marbling and for smooth muscle texture. Three key
elements that make Japanese wagyu so unique are 100%
wagyu genetics, special feed ration, and extreme care.
First, Japanese wagyu cattle originate from either one of the
four breeds mentioned above.
Second, they have special low energy diet consisting of corn,
barley, and on occasion roasted soybeans. They are fed for 600
days versus US cattle of 150 days.
Third, Japanese wagyu are under the most extreme care. They
are brushed and massaged.

3. W H AT ’ S S O S P E C I A L A B O U T W A G Y U
• Wagyu fat contains oleic acid (monounsaturated fatty acid) that is unlikely to oxidize in the
body. Wagyu fat has lower melting temperature. (76-86 ºF).
• Like parmesan cheese, truffles, shiitake mushrooms, and kombu, wagyu contains high “umami”
components when heated. Umami can be defined as a pleasant savory taste that only certain
food ingredients contain.
• The high marbling score of the wagyu beef is the reason why it is so tender, juicy, sweet and
rich in wagyu beef aroma.

4. G R A D I N G S Y S T E M
• The grading system combines both carcass and beef with
different indicators strictly applied by graders from Japanese
Government.
• Yield Grade is the ratio of meat to dressed carcass weight, and is
classified into three grades, from A to C (A: 72 and greater; B: 69
and greater; C: less than 69), according to numbers determined
in four categories – rib eye area, rib thickness, subcutaneous fat
thickness, chilled carcass weight.
• Quality Grade is the classified into grades (from 5 to 1) according
to marbling, meat brightness, meat firmness and texture, and fat
brightness and quality.