Japanese Wagyu refers to only four breeds of Japanese cattle: Japanese Black (黒毛和種 Kuroge Washu); Japanese Brown (褐毛和種 Akage Washu or Akaushi); Japanese Shorthorn (日本短角和種 Nihon Tankaku Washu); Japanese Polled (無角和種 Mukaku Washu)—and any hybrids of these. Wagyu was established by cross-breeding native species from ancient Japan. Japanese Black, the iconic breed of Wagyu beef, account for more than 90% of Japanese Wagyu production.
Marbling is like a piece of art, inducing feelings:
“Wow, that’s beautiful!”
But this marbling is not just for looks. This pattern of fat is the source of its sweet, distinctive Wagyu aroma—a coconutty scent that's unique to Japanese Wagyu beef. "SASHI" is the Japanese word for "fine fat," which is why the meat is so tender.
The marbling is what makes Japanese wagyu so unique and special.
Enjoy that *sizzle sizzle* as the wagyu grills!
The Japanese term “wagyu-ko” describes the distinct fragrance of wagyu as it cooks!
Now time to eat. Let it melt in your mouth to experience wagyu’s unique tender, succulent and sumptuous texture!
Enjoy the taste of wagyu that expands in your mouth. Soft & luxurious with a hint of sweetness.
There are steps to best enjoy Japanese Wagyu beef. First, before cooking, eat with your eyes. Admire the “SASHI” cross-section of marbling throughout the raw meat. While cooking, listen carefully to that irresistible sizzle, the sound of the fat dancing in the pan, those tiny bursts of flavor. Then, look once again at the meat’s delicate beauty with your eyes after cooking. There’s just one more step before you eat: Enjoy that sweet Wagyu aroma with your nose. Finally, bring that first bite of Wagyu to your mouth. Meat that’s so tender that your teeth sink right in. Between the fibers of the meat, the umami, the scent and the ”SASHI” overflows. That’s because true Japanese Wagyu, unlike other beef, melts at room temperature.
Japan takes beef traceability seriously. This certification system is centrally managed by the government agency. Each cattle has its own individual identification number. As the popularity of Japanese Wagyu grows, we continue to deliver to your table beef produced with the strictest quality control system in the world.
You can get information on each Japanese Wagyu beef through the QR code developed by the Japan Livestock Products Export Promotion Council（JLEC）. With a simple scan of the code, anyone can check information on the origin of the meat, guaranteed using Japan’s unique traceability system.
*This video was produced by the Japan Livestock Products Export Promotion Council（JLEC）.
A unified “Wagyu Japanese beef logo” was introduced in 2007 to send the correct information to the global market.
The logo proves authenticity of the Wagyu beef and we do hope that the people around the world would recognize the finest quality and taste of the Wagyu.
