All About Quality Wagyu

Authentic Wagyu and the highest quality: the star combination

Wagyu, literally "Japanese beef," is a premium type of beef from four specific breeds of cattle raised in Japan.

The breeds are the Japanese Black, Japanese Brown, Japanese Shorthorn and Polled, as well as their crosses. Among these, the premium Wagyu is obtained from cattle born and raised in Japan.

Depending on the quality level of the meat, special, sometimes even ultra-luxurious breeding methods are used.

Wagyu Texture and Flavor

Wagyu beef is a true delight for the palate, offering a unique and unmistakable flavour that distinguishes it from any other variety of meat. Thanks to its marbling, Wagyu has a soft, buttery flavor that melts in the mouth, providing extraordinary taste sensations. The typical "marbling" makes the meat so tender that it melts in your mouth. The intramuscular fat rich in omega 3 and omega 6 gives the meat a sweet and soft aroma, which blends harmoniously with the rich and juicy taste of the meat itself. Wagyu is known for its oily texture and tendency to melt into every bite, providing an unforgettable gastronomic experience that will delight even the most discerning palates.

Wagyu and pedigree

Wagyu breeding follows strict guidelines. The farms are constantly monitored to protect the true pedigree of the cattle. All calves born in this pedigree program receive an individual identification number that allows them to be traced back to their farm of origin. Each individual has a date and place of birth and a pedigree recorded.

Wagyu Breeding

Most Wagyu cattle are raised by their ranchers for 7-10 months, then sold to farms where they will spend the rest of their lives. Special attention is paid to animal welfare and creating a comfortable environment for the cattle.

It is said that it is this stress-free environment that gives the meat its tenderness. The animals graze on grasslands, while the calves are fed rice plants, wheat and hay of the highest quality. Clean water, fresh air, wide open fields and meticulous, personalized care all contribute to the supreme quality of Wagyu.

The Wagyu grading system

Renowned worldwide for its premium quality, marbling and oily texture, Wagyu must meet stringent criteria set by the Japan Meat Judging Association. Beef is classified by crossing two parameters: the first is the percentage of meat obtained from edible cuts (from A to C) and the second is the quality of the meat (from 1 to 5). If you decide to try Wagyu, look for beef that is graded A-4 or A-5, which is the best. The marbling, color, shine, texture of the meat, and the shine and quality of the fat are all considered in grading beef. The importance of Wagyu is such that these illustrious cattle even have their own "world championships": the Wagyu National Show and Competition is an event organised every 5 years by the Wagyu Association Registry to define the criteria for evaluating quality beef.

Wagyu A5: The pinnacle of quality

Wagyu A5 represents the pinnacle of quality among Japanese beef varieties. This classification indicates the highest level of quality and includes meat that stands out for its extraordinary marbling, buttery texture and intense, succulent flavor.

The A5 classification indicates the highest rating in terms of marbling (marbling) and fat quality, ensuring an unparalleled gastronomic experience.

How much does 1kg of Wagyu A5 cost?

Wagyu A5 is renowned for its exceptional quality and finesse, which is also reflected in its price. The cost of 1 kg of Wagyu A5 can vary greatly depending on several factors, including origin, quality of cut and market availability.

On average, the price can range between 200 and 500 euros or more per kg, depending on market conditions and demand. However, it is important to consider that Wagyu A5 is considered a gastronomic delicacy and a true culinary luxury, which justifies its high price compared to other varieties of meat.

In Search of Real Wagyu

The Japan Livestock Industry Association has created a logo to distinguish true Japanese Wagyu from cross-bred varieties bred in countries such as the United States, Australia and the United Kingdom.

The logo is placed on Wagyu born, raised, and intended for export from Japan. When eating Wagyu outside of Japan, look for the logo: it is an effective way to ensure that the meat is of high quality.

Wagyu and quality

Wagyu is more than just beef, it is a unique culinary experience. Its exceptional tenderness, rich flavor and fascinating history make it a truly special product.

If you have the chance to try authentic Wagyu, don't miss it!