Fun facts about Japan's Wagyu beef, most expensive steak on earth

Wagyu beef comes from four unique breeds of four purebred cattle: Japanese Black (Kuroge), Japanese Brown (Akage), Japanese Polled (Mukake) and Japanese Shorthorn (Nihon Tankaku).

It is an item of such national pride that cross-breeding wagyu cattle with other breeds of cattle is prohibited in Japan so only beef that belongs to one of these four breeds and was raised in Japan can be considered Wagyu.

Within wagyu there are different classifications and there are two grades to be given: a Yield Grade that is marked A to C indicating the quantity of high-quality meat and a Quality Grade, a number between 1 and 5. The quality grade is based upon the marbling, meat color and brightness, firmness and texture, and color and quality of the fat. The highest quality and thus most expensive wagyu beef is classified as A5.

Wagyu beef is juicy, rich, and flavorful and one of the most popular luxury foods in Japan.

Wagyu is used in various cuisines. The most popular ways of cooking include steak, Sukiyaki, Shabu-shabu and Yakiniku. Seared Wagyu beef sushi is also very popular in Japan. The trick to enjoying the unique texture and aroma of Wagyu is to dial down the cooking time to minimal. Never overcook Wagyu.

Top three Wagyu brands

While there are over 100 different brands of Wagyu beef in Japan, the three top brands are considered to be Kobe beef, Matsusaka beef and Omi beef.

1. Kobe Beef

Kobe Pulse

Kobe beef is the most popular brand of the wagyu beef coming from the Tajima strain of Japanese Black cattle. There are some criteria in order for the beef to be qualified as Kobe beef such as; the cattle must be born and raised in Hyogo prefecture, the cattle must be processed in a part of the Kobe Beef Marketing Association, the quality of meat must be A4 or A5, and the gross weight of beef from the animal must be 470 kg or less. The meat is well-known for its delicate flavor, tenderness and juiciness.

2. Matsusaka beef

Matsusaka Pulse

Matsusaka beef is the meat of Japanese Black cattle raised under strict conditions in Mie Prefecture, of which Matsusaka is the capital city. Matsusaka beef is known for a high fat-to-meat ratio and only refers to the nulliparous cows, since their meat is the softest and most marbled.

The premium beef of Matsusaka is born because of a special type of feeding and care. Although a normal Wagyu is fed for 2 years, Matsusaka beef’s feeding period can take up to 3 years. Sometimes they are fed with beer and massaged with Shochu, Japanese distilled alcoholic beverage, to make the meat extra soft. In addition, most producers try to decrease the stress levels of the cows by making physical contact with them, placing them in clean individual rooms, providing them with a fan and cold shower when the weather is hot, and taking them for a walk. The cows are treated like real queens!

Because the fat melting point of Matsusaka beef is lower than other Wagyu, a cut of meat melts as soon as it hits your tongue, or even on your palm. According to Matsusaka Beef Council, the fat melting point of Matsusaka beef is about 17 degrees while that of other Wagyu is about 26 degrees. In addition, the meat has a delicate sweet and deep flavor.

3. Omi beef

Omi Pulse

Omi beef is the Wagyu beef from the Japanese Black cattle, originating in Shiga Prefecture (Omi is the former name of Shiga). The production of certified Omi beef is more limited than Kobe beef and Matsusaka beef, and only available at certain fine dining establishments. The reason for this is that the producers of Omi beef can only maintain the high quality of certified Omi beef by devoting greatest care and time in raising the cows.

Raised on the rich agricultural lands around Lake Biwa in the Shiga Prefecture, Omi beef possesses a fine and tender meat quality, sweet and light fat, and a mellow aroma. The meat has a high oleic acid content and is soft and delicious.