‘Wagyu’ translates simply as ‘Japanese cattle’. And under this umbrella term are four official Wagyu breeds: the Japanese Black, the Japanese Brown, the Japanese Poll and the Japanese Shorthorn.
Popular Wagyu Cuts
The most popular breed of Wagyu is the Japanese Black, accounting for over 90% of the country’s cattle. Within the Japanese Black breed, there are three bloodlines—Tajima, Kedaka and Shimane—and only pure Tajima, bred, raised and slaughtered in the Hyogo Prefecture are certified as Kobe beef (神户牛). Tajima Wagyu is prized for its ability to develop extremely high degrees of marbling and refined, rich sweetness and unique aroma.
Each year, only a few thousand cows are certified Kobe, making it exceedingly rare. To qualified as Kobe beef, below standards must be meet.
BMS (Beef Marbling Standard) of 6 or higher
A yield score (percentage of edible parts) of A or B
A gross carcass weight of 470kg or less
Fine meat texture and excellent firmness
Wagyu beef scoring
All our beef are cut, sealed and aired from Japan, it may weight slightly different but we always give more in weight. If no closer cut available, we will contact you and let you know.
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