Wagyu Beef - Differences Between Types of Beef Explained
Wagyu Beef
Wagyu which means "Japanese Cattle" is a collective name for four different breeds of Japanese beef cattle. All wagyū cattle originate from early twentieth-century cross-breeding between native Japanese cattle and imported stock, mostly from Europe.
Wagyu beef is among the most expensive meats in the world. It features marbling, meaning that streaks of fat exist within the red meat that make it tender and moist, while adding flavor. One of the primary characteristics of Wagyu beef is the fine marbling of fat within the red meat, referred to as sashi, and the high ratio of intramuscular fat. However, of the four Wagyu breeds, only the Japanese Black breed has this level of marbling, while the other three breeds do not have a high degree of marbling.
Did you know that in Japan up until about the mid 1850's cattle was predominantly not eaten for religious and cultural reasons and in fact during the late 600's eating meat was officially outlawed by Emperor Tenmu?
What are the differences between Wagyu from Japan, Australia and the United States?
The two primary differences come down to feeding programs and genetics.
Outside of Japan, the Australian Wagyu Association is the largest breed association outside Japan. Australian Wagyu cattle are grain fed for the last 300–500 days of production.
In the United States, some Japanese Wagyu cattle are cross-bred with American Angus stock. Meat from this cross-breed may be marketed as "American-Style Kobe Beef", or "Wangus", although many American retailers simply (inaccurately) refer to it as Wagyu. The United States also doesn't have a set grain feeding standard as Australia.
How does the flavor of Japanese, Australian and American Wagyu differ:
Japanese Wagyu is the richest, most expensive and least palatable. Typically pure bred Japanese Wagyu is served in relatively small portions, prepared very simply and purchased by the slice. Typically, 1-3 ounces per serving, much smaller portions that Western steaks do the the intense marbling. Most Americans who have tried Japanese, Australian and American Wagyu side by side in taste testing prefer Australian Wagyu.
Australian Wagyu is the second richest in flavor, same price point as American wagyu, and most palatable. Australian programs use higher-percentage Japanese wagyu genetics than American Wagyu which tends to have more consistent marbling and texture. The marbling quality, not just quantity, of Australian wagyu has a fine, web-like marbling with more even fat distribution. Most Americans enjoy the richness of Australian wagyu while also being able to eat a larger portion size of 8-10 ounces.
American Wagyu is the least richest in flavor and same price point as Australian Wagyu. American Wagyu is frequently crossbred earlier and more heavily with Angus or other cattle than Australian or Japanese Wagyu. American Wagyu also doesn't have the same feeding standards that Australian and Japanese Wagyu have. American Wagyu is much better in flavor than Prime Beef, but is not considered a higher quality product than Australian or Japanese Wagyu.
Why Choose Our Australian Wagyu?
Sustainably farmed in Darling Downs, Queensland, Australia. Our Premium Australian Wagyu is produced by Stockyard Beef specifically for the American market, and is the most awarded grain fed wagyu beef in Australia. Each carcass is carefully graded following the Meat Standards Australia quality system to determine a grade score that includes level of tenderness, juiciness and flavor. Operating under strict animal welfare, cattle are grass fed, then finished on a minimum of 400 days on white grain - Australian barley and wheat (no corn). This allows for a slower growth to allow each animal to have a strong bone structure to support their body mass. This high quality feeding practice is the secret to a more evenly distributed marbling, which gives the meat it’s high quality taste.
FEEDING PROGRAM
Specialist Japanese nutritionists have been engaged to design a high-energy nutritious diet consisting of Barley and Wheat to increase digestibility for our Premium Grade Australian Wagyu. No “yellow grains” (corn) are used in the feeding process. Our Australian Wagyu Steaks are all HGP (Hormone Growth Promotant) Free. Grain feeding achieves consistent beef eating quality; lipid cells in the muscle are filled which produces marbling. This ensures the meat is juicy and tender. The grain ration provided to our cattle ensures a desirable flavor profile that can be experienced in every bite.
What is Beef Marbling?
Beef marbling is defined as pure and visible white flecks of intramuscular fat. Marbling is the trait that decides the quality of meat. Beef with high marbling when prepared and consumed in moderation has several advantages apart from texture and taste. High-quality marbled beef contains a high level of marbling, which means it also has a high level of healthy monounsaturated fatty acids. There is a huge misunderstanding about fat. When you consume food, you are ingesting more than one type of fat. Any food that contains fat has more than one fat within it. While watching the amount of fat you eat is good, it is better to pay attention to what types of fat you are eating. Saturated fats are not considered beneficial for health, but monounsaturated fats are. Monounsaturated fats are healthy fatty acids that have been shown to lower cholesterols and the risk of heart diseases.
What are the Advantages of Australian Wagyu Beef?
Australian Wagyu beef is superior to American beef and American Wagyu because Australian Wagyu has the greatest amount of marbling, which means it also has the most oleic acids (a monounsaturated fatty acid, naturally found in the fats and oils of animals and vegetables). These fatty acids have been shown to improve an individual’s health by increasing their ability to fight off infections and diseases as well as boosting their immunity. Australian Wagyu surpasses American or Black Angus due to the quality and the amount of marbling as well as the distribution of it. Australian Wagyu is often described as buttery, tender, and delicious.
Grades of Beef Grades of Beef, from lowest quality to highest in terms of Beef Marbling Score (BMS)
Standard and Commercial grade Standard and or Commercial grade is commonly sold as ungraded or store brand and has scant amounts of marbling if any at all. It is generally also the cheapest, and toughest cut available in local grocery stores.
Select grade (BMS 0-1) Select is customarily a leaner cut with minimal marbling which leads to a tougher cut of meat.
Choice grade (BMS 2-3) Choice grade is the highest quality generally found at your local supermarket. Has less marbling than Prime grade, even so has a decent amount of marbling.
Prime grade (BMS 4-5) Prime grade can sometimes be found at your local grocery store, but normally it is more likely something you would purchase from a higher end grocery store or butcher. This grade habitually comes from young well-fed cattle, which is why it has a good amount of marbling. Hence why most restaurants and hotels use this grade.
Prime + or Elite Prime (BMS 5-6) This is the grade that American Wagyu, and high-end Black Angus fall under. The only difference between the two is the amount of marbling, and in this case typically the American Wagyu has a bit more marbling as well as more even distribution of the marbling.
Australian Wagyu (BMS 7-9) Australian Wagyu score better than American Wagyu or Black Angus, averaging a BMS score of 7-9 or in the Australian system AUS-MEAT 7-9. Australian Wagyu surpasses American or Black Angus due to the quality and the amount of marbling as well as the distribution of it. Often described as buttery, tender, and delicious. Most of our customers prefer Australian Wagyu over American or Japanese Wagyu.
Japanese Wagyu (BMS 9-12) Japanese Wagyu has the highest level of marbling on the market which is why it is the most prized as well as the most expensive on the market. Japanese Wagyu is extremely rich and is traditionally served and sold per slice. In Japan, Japanese Wagyu is served as an accompaniment to the main course, rarely served more than 2 oz per person. Japanese Wagyu is not a preferred steak in the way most Americans eat beef as a main course because of how rich it is.
Some information cited on this page is referenced from https://en.wikipedia.org/wiki/Wagyu