Wagyu translates to ‘Japanese beef’ and refers to four native breeds: Japanese Black, Japanese Brown, Japanese Shorthorn and Japanese Polled.
Like Angus, Wagyu has a very rich flavor, because Wagyu cows are predisposed to develop a high amount of unsaturated fat. The fat is evenly dispersed throughout the muscle and melts at low temperatures, a phenomenon that creates that distinctive marbling, giving the steak a buttery texture.
Wagyu is graded on yield and quality. ‘A’ denotes the highest yield, which is a measure of how much meat you get from the cow. ‘5’ denotes the highest quality, indicating that the meat has the best possible marbling, color, texture and fat.