Type of Wagyu Beef

Although Wagyu beef is famous worldwide for being tender and premium, it is still somewhat of an enigma to those outside of Japan. The term “Wagyu,” which combines the words “Japanese” and “cow” (“gyu”), effectively describes many Japanese cattle breeds that were tamed from oxen who were formerly in the wild. Around 90% of cattle in Japan are of the Japanese Black breed, which also produces the well-known Kobe meat brand.

Japanese Black, which accounts for 90% of all wagyu beef, Japanese Brown, also known as Japanese Red; Japanese Shorthorn; and the extremely rare Japanese Polled, for which only a few hundred cattle are remaining in existence, are the four types of domestic cattle from which wagyu beef is descended. They are descended from native Japanese cows that were crossed with Western cattle at the turn of the 20th century.

Type & Brands Of Wagyu Beef

The breed of cattle for Wagyu beef were selected and improved over multiple generations to increase their organic unsaturated fat content. Due to this, Wagyu beef develops the renowned marbling known for being high in healthy omega-3 and omega-6 fatty acids and having a sweet flavour as opposed to a greasy one. In addition to these genetic characteristics, Wagyu cattle are grown with attention to their environment and diet, resulting in high-quality steak. Here are the several varieties of wagyu beef that are now offered.

1. Omi Hime

Ohmi beef, often known as Omi Hime, is one of the most well-known wagyu beef brands in Japan. Omi beef is famous for its fine-grained marbling, which gives the flesh a slightly sweet flavour. Omi beef is a sort of Japanese Black bull that has been reared for a more extended amount of time than Kobe beef. It comes from Shiga Prefecture, which is east of Kyoto.

2. Shichiri

The most exceptional Hida beef is called Shichiri. Only 120 of the 6000 cattle Gifu breeds yearly are designated as Shichiri. One of the most sought-after luxury portions of meat, this beef may be the most tender you’ve ever cut into. This meat will melt in your mouth as soon as it touches your tongue. You will get an unforgettable, deep taste of the sensation that will have you going back for more.

3. Miyazaki

This tender, vividly coloured beef is bred in the Miyazaki prefecture. To guarantee its outstanding flavour, only beef with a high inspection score is permitted to use the designation “Miyazaki Wagyu.”

4. Saga Beef

Saga beef originates from the black-haired cattle that are raised in the Saga Prefecture, which has a temperate climate, clean air, and good water. The beef must fulfil specific criteria before it can be classified as Saga meat. Excellent breeding techniques are also used, contributing to the meat’s superb marbling.

5. Kagoshima 

The city of Kagoshima, which is in the far south of Japan, is renowned for its moderate temperature. Kagoshima prefecture produces the most Japanese beef, at a whopping 20%. Japanese Black (Kuroge Washu) cattle generate most Kagoshima meat. The taste of Kagoshima Wagyu results from the cattle being endowed with enough sun and a beautiful environment. It has well-balanced marbling and is full-bodied before becoming delicate. The flavour of Kagoshima Wagyu beef is enhanced by the cattle’s access to sufficient amounts of natural sunlight and the environment.

6. Yonezawa

The Yamagata prefecture, which is well known for producing rice, is where the cattle are grown. Yamagata Gyu has a delicate marbling and a creamy flavour.

7. Kumamoto Akaushi

The Japanese brown cattle used to make Kumamoto Akaushi are grown in the relaxed, unhurried environment of the Kumamoto Prefecture. Their food is abundant in premium pasture grass, and because of the fast fattening process, the meat they produce is lean and nutritious.

8. Sendai

Sendai beef is rated A-5 or B-5 by the Japan Meat Grading Association. It means that Sendai beef is of the highest calibre or quality. Barley and rice stalks from Sasanishiki are fed to Sendai beef cattle, contributing to the taste of the meat.

9. Kobe

Kobe beef is Wagyu beef farmed in Japan’s Hyōgo Prefecture in accordance with guidelines established by the Kobe Beef Marketing and Distribution Promotion Association. It comes from the Tajima strain Japanese Black cow. The flesh is prized for its flavour, tenderness, and fatty, well-marbled texture, making it a delicacy.

10. Matsusaka

Japanese Black cattle raised under stringent guidelines in the Matsusaka region of Mie, Japan, provide the meat known as Matsusaka beef. The cows mature in around three years and have a high fat-to-meat ratio. The beef’s softness, flavour, and marbling made it popular among the public.

 

Miyazaki Wagyu Vs Omi Hime Wagyu Vs Shichiri Wagyu

There are several differences and similarities between the miyazaki wagyu beef, omi hime wagyu beef and shichiri wagyu beef. 

The distinctive qualities of Miyazaki wagyu beef, such as its deep cherry colour, buttery texture, and robust meaty flavour, make it simple to identify. The meat has lovely marbling that is evenly distributed. At 77 degrees Fahrenheit, the fat starts to melt and mix with the muscle as the meat cooks. The fat resembles a snowflake and is equally distributed, giving the food a non-greasy flavour.

Omi beef, the oldest wagyu brand in Japan, is made from Japanese black cattle bred in Shiga Prefecture’s Omi region, which enjoys access to Lake Biwa’s waters, often known as “the mother lake.” Among the branded wagyu, Omi beef has the most extended history. It is well-marbled with tender fat, has a pleasant aroma, and has a chewy yet juicy texture. The characteristic qualities of this meat are its glossy fat, sweet flavour, and wonderful fat marbling.

A variety of Hida beef is Shichiri wagyu beef. Hida beef may be distinguished from other wagyu primarily by its muscle and marbling. Hida beef is regarded by many as the ideal wagyu, despite the fact that all designated A5 kinds have extreme marbling. This is due to the snow-like network of marbling, which gives all varieties of Hida beef its particular juiciness. This particular trait is threaded across other cuts, such as the shoulder (chuck), hindquarter (flank), and rear leg (round), in addition to the soft steaks cut from the loin.

 

Type Of Wagyu Beef	Marbling	Colour	Specialty
Miyazaki wagyu	Evenly distributed with buttery texture	Deep cherry colour	The fat that melts resembles a snowflake and is equally distributed, giving a non-greasy flavour.
Omi hime wagyu	Well-marbled with tender fat	Brownish red with white flecks	The oldest wagyu brand in Japan that is made from Japanese black cattle bred in Shiga Prefecture
Shichiri wagyu	Extreme and snow-like	Wine red	It is a variety of Hida beef that may be distinguished from other wagyu primarily by its muscle and marbling.

 

Summary

Wagyu beef is so well-liked that everyone wants to sample a mouthful to enjoy the flavour. By being aware of the various varieties, you can experience the best wagyu beef available, whether it is Japanese or American. It’s crucial to understand that only some wagyu are created equal and that both varieties are tasty. When it comes to the wagyu quality, several different aspects are at play, such as how it is prepared and the texture.