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Wagyu (Japanese: 和牛, Hepburn: wagyū, lit. 'Japanese cattle') is the collective name for the four principal Japanese breeds of beef cattle. All wagyū cattle derive from cross-breeding in the early twentieth century of native Japanese cattle with imported stock, mostly from Europe. [1]: 5.
Kobe beef. Kobe beef (神戸ビーフ, Kōbe bīfu) is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan 's Hyōgo Prefecture around Kobe city, according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. [ 1 ] The meat is a delicacy, valued for its flavour, tenderness and fatty, well ...
Bos primigenius. The Mishima (Japanese: 見島牛, Mishima ushi) is a critically-endangered Japanese breed of beef cattle. It is found only on Mishima Island, some 50 km (31 mi) north-west of Hagi, in Yamaguchi Prefecture, Japan. It is one of six native Japanese cattle breeds, [2] and one of two small populations that have never been cross-bred ...
ShutterstockThe origin of Wagyu beef is a story fit for a foodie fairy tale. Once upon a time, in a faraway land (Japan, to be exact), impassioned ranchers began the tradition of milk-feeding ...
Extensive fat marbling in slices of high-grade Wagyu beef. Marbled entrecôte from Angus cattle, a rib eye cut. Marbled meat is meat that contains various amounts of intramuscular fat, giving it an appearance similar to marble. The term is principally applied to red meat.
Bos primigenius. The Japanese Brown (Japanese: 褐毛和種, Akage Washu or 赤牛, Aka Ushi) is a breed of small Japanese beef cattle. It is one of six native Japanese cattle breeds, [2] and one of the four Japanese breeds known as wagyu, the others being the Japanese Black, the Japanese Polled and the Japanese Shorthorn. [3]: 420 All wagyu ...
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