What Is Wagyu Beef? A Specialist’s Guide

Wagyu beef is widely regarded as one of the finest meats in the world. Known for its intricate marbling, rich umami flavour and melt-in-the-mouth texture, Wagyu represents a pinnacle of quality in the culinary world. Once limited to high-end Japanese restaurants, this luxurious beef is now available to home cooks and food lovers in the UK.

But what exactly is Wagyu beef? What makes it different from other beef, and why is it so highly prized?

In this guide, we will walk you through everything you need to know. From where Wagyu comes from and how it is graded, to the different cuts available and how to cook them. Whether you are looking for an entry point into luxury beef or already know your A5 from your bavette, this is your go-to reference.

You can explore our full Wagyu beef collection, featuring Japanese, Australian and British Wagyu, available for next-day delivery.

Key Takeaways

• Wagyu beef is known for its rich flavour, tenderness and high marbling.

• It comes from Japan but is also produced in Australia and the UK.

• A5 is the highest grade, offering the best quality and texture.

• There are many cuts to choose from, including ribeye, sirloin and fillet.

• Wagyu is best cooked simply to highlight its natural richness.

What Does Wagyu Mean?

The word “Wagyu” translates simply as “Japanese cow”. More specifically, it refers to four native breeds: Japanese Black, Japanese Brown, Japanese Shorthorn and Japanese Polled. Among these, Japanese Black is the most well-known and widely used in the production of Wagyu beef.

These cattle are unique in that they develop marbling, intramuscular fat, in a more intense and finely distributed way than other breeds. This marbling is what gives Wagyu its buttery softness, rich flavour and distinctive texture when cooked correctly.

Types of Wagyu Beef and Where They Come From

The most famous Wagyu comes from Japan. Specific regions such as Kobe, Miyazaki and Kagoshima produce beef that meets extremely high standards of quality and grading. Japanese Wagyu is carefully reared and graded according to both meat yield and quality, resulting in highly prized cuts such as A5 ribeye and sirloin.

Wagyu from Australia has become increasingly popular. Australian producers use full-blood or crossbred Wagyu and follow rigorous feeding and welfare standards. The result is beef that offers excellent marbling and flavour at a more accessible price point. Many home cooks find Australian Wagyu a great way to enjoy this luxury meat more frequently.

British Wagyu is a newer but fast-growing category. In the UK, Wagyu is often produced through crossbreeding, and cattle are raised on grass-rich pastures with a focus on high-welfare farming. The result is beef with notable flavour and good marbling, offering a uniquely British take on this Japanese classic.

You can shop by origin in our dedicated Wagyu collections:

• Japanese Wagyu

• British Wagyu

Wagyu Beef Grades and Marble Scores

Wagyu is graded by a system that assesses both the meat’s yield and its quality. Yield is marked from A to C, and quality from 1 to 5. A5 is the highest grade, representing maximum yield and the most refined marbling.

A further indicator, the BMS or Beef Marbling Score, rates the density and quality of marbling on a scale from 1 to 12. Most supermarket beef would sit below 5. Premium Wagyu, especially from Japan, often scores between 10 and 12. This results in meat that is so tender it barely needs cutting and so rich that small portions are often recommended.

One example of this is our A5 Japanese Wagyu Ribeye, which features a BMS score of 10–11 and is prized for both its flavour and presentation.

Guide to Wagyu Cuts

Different cuts of Wagyu offer unique characteristics. Ribeye is known for its intense marbling and juicy bite, ideal for pan-searing or high-heat grilling. Sirloin is a more balanced steak, often with a firm texture and excellent flavour, making it suitable for both slicing and searing.

Fillet is leaner and more delicate. It delivers a refined texture that pairs well with light seasoning. The Tomahawk cut is a bone-in ribeye with dramatic visual appeal, perfect for slow roasting or reverse searing and ideal for special occasions.

For those looking for something more adventurous, cuts like bavette, chuck Denver and short rib offer deep, savoury flavour and are excellent when grilled or slow-cooked.

You can explore our full range of Wagyu steaks and cuts, with both individual steaks and larger cuts available for sharing or freezing.

How to Cook Wagyu Beef

Wagyu is best cooked simply, using methods that highlight its texture and flavour. For high-grade Wagyu such as Japanese A5, thin slices are often enough. These should be seared quickly in a hot, dry pan for no more than 30 to 60 seconds per side. The rendered fat helps the steak cook in its own juices and enhances its richness.

For thicker cuts, particularly those from Australia or the UK, traditional methods such as pan-searing, grilling or even reverse searing work well. Allow the beef to come to room temperature, season lightly with salt, and use a heavy-based pan to develop a crust. Always rest Wagyu after cooking to allow the juices to redistribute.

Those seeking more inspiration can browse Drogo’s Kitchen, where we share recipes, serving ideas and tips for making the most of our finest cuts.

Wagyu Beef Common FAQs

Where does Wagyu beef come from?

Wagyu beef originally comes from Japan. It is now also produced in countries such as Australia and the UK using Japanese cattle or crossbred herds.

Why is Wagyu beef so expensive?

Wagyu is expensive due to its extended rearing process, specialised feeding, and genetic traits. The marbling and flavour come from a slow and highly controlled system of production.

Where can I buy Wagyu beef in the UK?

You can order premium Wagyu beef directly from Fine Food Specialist, with options from Japan, Australia and the UK. We offer next-day delivery across the country.

What does Wagyu beef taste like?

Wagyu beef is incredibly tender and buttery, with a savoury richness that lingers on the palate. The flavour is more intense than standard beef, especially in high-marbling cuts.

What’s the difference between Wagyu and Kobe?

Kobe is a specific variety of Wagyu from the Hyogo Prefecture in Japan. It must meet strict criteria to be labelled Kobe. While all Kobe is Wagyu, not all Wagyu qualifies as Kobe.

Final Thoughts

Wagyu beef is unlike any other. Whether you are cooking a ribeye steak for a celebration or searing thin slices of A5 sirloin for a special dinner, Wagyu offers depth of flavour and tenderness that is hard to match. Its rich marbling, heritage and careful rearing make it a standout ingredient for any food lover.

At Fine Food Specialist, we are proud to offer a wide selection of Wagyu beef, including Japanese A5, Australian Wagyu and high-quality British cuts. With next-day delivery and expert sourcing, luxury dining at home has never been more accessible.

To start your Wagyu journey or to try something new, browse our full Wagyu beef collection and experience a world-class ingredient for yourself.

Looking for more inspiration? Check out our YouTube channel for videos with cooking tips, or our Instagram to learn more about specialty foods.