What Is Wagyu Beef?

If you’re a meat lover and looking for a unique beef experience, then Wagyu beef should be at the top of your list! Known as one of the most exquisite flavors in the world, Wagyu beef is prized and highly sought after by consumers all over the globe due to its delightful flavor profile.

In this blog post, we’ll explore what makes Wagyu so special and provide an overview of how it’s produced for your knowledge.

Learn about why it’s often called Kobe Beef too – plus all the delicious qualities that make it so delectable! If you’re curious to know more about this luxurious cut of meat, read on in our ‘What is Wagyu Beef? blog post!

What is Wagyu beef?

Wagyu beef is an incredibly marbled, high-quality cut of meat that comes from Japanese cattle. This means that it has higher levels of intramuscular fat than other breeds which gives it a unique and luxurious texture and flavor.

It’s often referred to as “Kobe Beef” because the Kobe region of Japan is known for producing the renowned Wagyu breed.


What’s so special about it?

The most notable thing about Wagyu beef is its marbling; which refers to the streaks of fat that run through the muscle. This gives the meat an incredibly juicy and tender texture, as well as a unique flavor profile.

Additionally, Wagyu beef is known for its high levels of Omega-3 and Omega-6 fatty acids – two essential dietary fats that are important for overall health.

Where does Wagyu beef come from?

Wagyu beef is sourced from Japanese cattle that are bred and raised throughout the country.

As Wagyu is a premium cut of meat, it’s often tracked in production to ensure that only the highest quality product reaches consumers.

What Is Wagyu Beef?

Wagyu is not only from Japan

Although Wagyu originated in Japan, it’s now also produced in other countries around the world such as Australia and the United States.

How Is Wagyu Beef Raised?

Wagyu cattle are raised in highly controlled environments with strict dietary requirements. This ensures the highest quality meat is produced, as well as the flavorful taste and marbling that’s come to be associated with Wagyu beef.

The cows are also given regular massages, known as “Beef Tenderizing”

History of Wagyu in Japan

Wagyu beef has been a part of Japanese culture for centuries and dates back to the Edo period.

The cattle were originally used for labor and it wasn’t until the Meiji Period (1868-1912) that the breed began to be raised specifically for its meat.

Since then, Wagyu has become a staple in Japan and is now considered one of the country’s best delicacies.

History of Wagyu in the US

The US began importing Wagyu beef from Japan in the 1970s and has since become a major producer of high-quality Wagyu beef. Many top restaurants now serve Wagyu beef, thanks to its unique flavor and luxurious texture.

Mishima Reserve is one of the leaders in producing premium Wagyu cuts in the US,

so if you’re looking to experience high-quality Wagyu beef – look no further than Mishima Reserve!


beef at Mishima Reserve!


Learning to sniff out the fakes pays off

Due to the high demand for Wagyu beef, many unscrupulous producers have started producing counterfeit “Wagyu”

It’s important to do your research and make sure that you’re buying real Wagyu beef from a reputable source. Mishima Reserve is proud to provide superior quality Wagyu beef at a great value

What is Kobe beef?

Kobe beef is a variety of wagyu beef that comes from the Tajima or Tajiri bloodlines of Japanese cattle. It’s known for its high levels of marbling and intense flavor, as well as its exquisite texture. Kobe beef is also highly sought after due to its rarity, as it can only be produced in limited numbers. The beef is typically aged for at least two weeks before it is served, which helps to bring out the flavor and make it even more tender. Kobe beef is one of the world’s most expensive cuts of meat due to its rarity and unique production process.

How does Wagyu Beef compare to other Cuts of Beef?

Wagyu beef is known for its higher levels of flavor and marbling, as well as its unique texture. Compared to other cuts of beef, Wagyu has a richer taste due to its high-fat content, which also helps it remain tender when cooked. Additionally, Wagyu beef contains high levels of omega fatty acids, which are beneficial for health.

Wagyu beef is also not typically hung and does not require as long of a marbling process as other cuts of beef, which helps keep costs down. All these factors combine to make Wagyu a premium cut of meat that is highly sought after by chefs and food enthusiasts alike.        

Kobe Beef vs. Wagyu Beef: What’s the Difference?     

Kobe beef and Wagyu beef are both highly prized varieties of Japanese cattle, but they do have some differences. Kobe beef is only produced in the Hyogo Prefecture and has specific requirements that must be met in order to be considered authentic. The Marbling Score must be at least 6 and the beef must have a fat-to-meat ratio of 20:80.

Wagyu beef, on the other hand, is produced in multiple regions and can have different ratings depending on where it is sourced from. While Kobe beef is considered to be superior in terms of flavor and texture, both are highly sought after for their unique texture and flavor.        

Is Wagyu better than Angus?     

When it comes to taste, Wagyu definitely has a more intense flavor profile than Angus beef. It is also much more tender and has a higher fat content due to its marbling, which makes it richer and juicier. The higher quality of the beef also makes it more expensive, as well as harder to find.

Ultimately, both Wagyu and Angus beef are excellent options for enjoying a delicious steak experience.

Frequently Asked Questions

What Is Wagyu Beef

What’s the difference between Japanese and American Wagyu?

The main difference is that American Wagyu has been crossbred with other breeds of cattle in order to produce the desired marbling, while Japanese Wagyu is produced through a more traditional method. As a result, Japanese Wagyu is generally considered to be of higher quality and more intense in flavor and texture than its American counterpart.

What does the Wagyu rating system mean?

The Wagyu rating system is based on the marbling score, which is an indicator of how much fat content a cut of beef has. The higher the rating, the more intense and flavorful the beef will be. Mishima Reserve only offers cuts of beef with a minimum marbling score of 6 or higher to ensure that you always get the highest quality Wagyu beef.        

Which Wine Can I Combine With Wagyu Meat?    

Wagyu beef is a rich, flavorful cut of meat that pairs best with bold wines such as Cabernet Sauvignon, Syrah, and Zinfandel. These wines have the right amount of tannin, fruitiness, and acidity to balance out the richness of the beef and bring out its best flavors.        

Why is Wagyu so expensive?     

Wagyu beef is highly sought after and extremely exclusive, so it commands a premium price. The process of producing Wagyu beef is also more labor-intensive than typical cattle production methods, which increases the cost even further. Additionally, the high demand for this particular cut of beef has driven up prices even more.          


Wagyu beef is an incredibly unique and delicious cut of meat that has become a favorite among chefs and food enthusiasts alike. It is extremely tender, richly marbled, and packed with intense flavor. While it can be expensive, the unique texture and taste make it well worth the splurge.        

And when paired with the right wines, you can enjoy a truly unforgettable steak experience. So if you’re looking for an elevated culinary journey, make sure to try some Wagyu beef!      

All information given in this article can help you discover the truth about what is wagyu beef. Read all details before making your final choice.


Happy Eating!

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