Wagyu Beef

Celebrated as the ultimate expression of beef excellence, Wagyu meat claims its throne as the pinnacle desire for culinary enthusiasts far and wide. But what exactly propels Wagyu beef to this exalted stature amidst the array of premium meat options? The answer can be summed up in a single word: fat.

Yet, it's not just any fat, it's the mesmerising, intricate web of intramuscular fat that delicately marbles through the flesh, resulting in an unparalleled level of tenderness that's nothing short of extraordinary.

What is Wagyu Beef?

Wagyu beef is a highly prized and sought-after type of beef known for its exceptional quality, tenderness and marbling. The term 'Wagyu' translates to 'Japanese cow' (wa meaning Japanese and gyu meaning cow) and the beef is derived from specific breeds of cattle that originate in Japan. These cattle have been carefully bred and raised for generations to produce meat with a unique and distinct flavour profile.

Wagyu Beef Origin

It's important to note that the best Wagyu beef isn't limited to a single breed but encompasses several different Japanese cattle breeds, each with its own unique characteristics.

The most famous and renowned among these is Kobe beef, which comes from a specific lineage of Tajima cattle raised in the Hyogo Prefecture of Japan, known for its strict quality standards and rigorous production methods.

In 1944 the term ‘Wagyu’ was defined to describe a specific set of 4 cattle breeds: Japanese Black, Brown, Shorthorn and Polled Cattle, raised in different regions including Miyazaki, Kobe and Matsuzaka.

These regional names have become part of the identity and authentication of the Wagyu. Our Japanese Wagyu is raised in the Gunma Prefecture of Japan, it is known for its beautiful cherry-red meat and intense marbling, which gives the meat a slightly sweet, deep flavour.

These days the rearing of Wagyu cattle in Japan is strictly regulated and traceable ancestry is imperative, along with a diet rich in wheat and corn and a long, leisurely lifestyle. 

How is Wagyu Beef Raised?

Wagyu beef is raised through a meticulous and often labour-intensive process that aims to produce the highest quality meat with exceptional marbling and flavour. The specific methods can vary depending on the region and farm, but here are some general aspects of how Wagyu beef is typically raised:

1. Genetics and Breeding: Wagyu beef begins with the selection of high-quality cattle breeds known for their potential to develop intense marbling. Different strains of Wagyu cattle such as Tajima, Shimane and others, have their own unique characteristics. Selective breeding is used to maintain and enhance these desirable traits in the offspring.

2. Feeding: The diet of Wagyu cattle plays a crucial role in achieving the signature marbling for which the beef is prized. Cattle are often given a specialised and carefully balanced diet that may include high-quality wheat grains, corn, forages and other nutrients. Some farms also incorporate unique components such as rice straw or sake mash to promote marbling and enhance flavour.

3. Stress Reduction: To ensure the well-being of the cattle and to prevent stress that can negatively impact meat quality, some farms employ techniques such as providing a calm and low-stress environment, playing soothing music or even giving gentle massages to the animals.

4. Free-Ranging vs. Confined: While some Wagyu cattle are raised in open pastures, many are also raised in confined environments, such as barns or feedlots. This controlled environment allows for more precise management of the cattle's diet and conditions.

5. Exercise: Some farms incorporate controlled exercise routines for their cattle to promote muscle development and overall health. This exercise can contribute to the even distribution of intramuscular fat.

6. Ageing: After slaughter, Wagyu beef often undergoes a period of dry ageing or wet ageing, where the meat is stored under controlled conditions. This process helps enhance the tenderness and flavour of the meat.

7. Regulations and Quality Control: In Japan, where Wagyu beef is highly regulated, strict guidelines are in place to ensure the quality and authenticity of the product. This includes factors like the breed of cattle, their lineage, feeding practices and more. The Kobe beef brand, for example, adheres to extremely rigorous standards to maintain its reputation.

8. Crossbreeding: In some regions outside of Japan, crossbreeding of Wagyu cattle with local breeds is common. This can result in Wagyu-style beef that possesses marbling characteristics similar to traditional Wagyu, though there may be variations in flavour and texture.

British, Australian & American Wagyu Beef

In recent years, Wagyu-style beef has also been produced in other countries, such as the United States, Australia, UK and others, often by crossbreeding Wagyu cattle with local breeds. While these products may not have the exact same characteristics as traditional Japanese Wagyu, they can still offer a high degree of marbling and a premium eating experience.

Here, at Fine Food Specialist we have a wide range of Japanese Wagyu, British Wagyu, US Wagyu and  Australian Wagyu, both frozen and fresh cuts for you to choose from.

Wagyu Beef Cuts

At Fine Food Specialist, we take pride in offering a distinguished selection of Wagyu steaks, each exemplifying the remarkable qualities that have made Wagyu beef a true gastronomic treasure. Our range includes a variety of cuts, each presenting a unique experience for discerning palates:

• Wagyu Fillet - renowned for its melt-in-the-mouth texture, this cut is a testament to the artistry of marbling. 
• Wagyu Sirloin - immaculately marbled and thoughtfully curated, this cut balances exquisite flavour with the perfect amount of decadent fat, resulting in a steak that's both luxurious and satisfying.
• Wagyu Ribeye - the lush interplay of intramuscular fat throughout the meat ensures every bite is a symphony of taste and tenderness, creating a steak that stands as a culinary masterpiece.
• Wagyu Rump - embodies the distinct attributes of Wagyu: richness, depth and unparalleled succulence. 
• Wagyu Bavette - crafted to deliver a balance of tenderness and flavour, this cut invites you to discover the complexities that define authentic Wagyu beef.

Wagyu Beef Grades

A Beef Marble Score (BMS) grading from 3 to 12 is given to each carcass, determined by the density of muscle fat found between the 12th and 13th ribs. In addition, Japanese Wagyu is also assigned a letter from A to C and a number from 1 to 5, with A5 being the highest quality attainable. Discover more about Beef Marbre Score grading on our blog.

What Makes Wagyu Beef So Special?

What sets Wagyu beef apart is its intense marbling, which refers to the fine streaks and patterns of intramuscular fat that are dispersed throughout the muscle tissue. This marbling not only gives the meat its signature melt-in-the-mouth texture but also contributes to its rich, buttery taste and juiciness. The high level of marbling is achieved through careful feeding and meticulous husbandry practices.

Why is Wagyu Beef So Expensive?

Wagyu beef's high price tag is a reflection of several factors that contribute to its unique quality, scarcity and the labour-intensive processes involved in its production. 

The fat found in Wagyu meat is predominantly comprised of unsaturated fatty acids, which are known to have far fewer negative health effects than those found in standard beef.

The melting point of these fats is also significantly lower than other meats and sometimes begins to dissolve at room temperature. As the fat melts into the meat during cooking, it imparts a rich, savoury, umami flavour. The result is wonderfully tender, dissolving on the tongue.

How to Cook Wagyu Beef?

We’ve got loads of delicious recipes from Drogo’s Kitchen if you’re in need of some inspiration such as this Wagyu Chuck Denver with Béarnaise and Courgette Fries or Wagyu Beef Cheek Pie with Bone Marrow Gravy.

Where to Buy Wagyu Beef UK?

If you've been wondering where to buy Wagyu beef in London, UK then search no more. Browse our extensive selection of fresh and frozen Wagyu beef, with all cuts of extremely high quality, including fillet, sirloin, ribeye, rump as well as Wagyu joints.