Rich in flavor, tender, and highly prized, Wagyu, literally ‘Japanese beef,’ refers to four specific breeds raised in Japan: Kuroge Washu, Akaushi, Nihon Tankaku, and Mukaku Washu, as well as their crossbred varieties. Among these, the highest-grade Wagyu is said to be born and raised in Japan. Befitting its premium status, the cattle are raised using special, and at times, luxurious methods. This includes cattle born and raised in Japan, reflecting the epitome of top-tier beef quality.

Wagyu: The Original Breed of Tajima Cattle

Approximately 90% of the Japanese Black cattle raised nationwide are said to have lineage tracing back to Tajima cattle. This statistic is attributed to the fact that Tajima cattle are considered the ‘original’ breed of Wagyu. Tajima cattle spread across Japan as ‘base cattle,’ and the origin of branded Wagyu can be traced back to a specific event in 1939. The catalyst was the birth of a bull named ‘Tajiri-gō,’ born in the home of Mr. Tajiri Matsuzo. During his approximately 12 years as a breeding bull, Tajiri-gō naturally sired around 1500 calves through natural mating alone.

The Three Major Wagyu of Japan

Among the 200 or more brands in Japan, Omi beef, Matsusaka beef, and Kobe beef are renowned as the ‘Three Great Wagyu.’ Omi beef is a type of Japanese Black cattle raised in the rich natural environment and water-abundant Shiga Prefecture. It is characterized by fine-textured meat and tender cuts with a sweet richness in the fat.

Wagyu: A Gourmet Delight

Juicy and indulgent, the flavor of Japan’s high-quality beef is truly exceptional. Whether it’s served as a prime steak, used in a savory stew, or thinly sliced for a hotpot, Wagyu is a gourmet delight that can be enjoyed in many ways. Its rich flavor profile is sure to satisfy even the most discerning palates, making it a must-try for any food lover.