A Few Things to Know About Wagyu Beef

What is the Difference Between Wagyu Beef and Domestic Japanese Beef?

Let’s explore the different types of Wagyu and their definitions.

Have you ever noticed products labeled as “domestic” and “Wagyu” when you pick them up? While Wagyu beef is also considered domestic beef, not many people may know the exact differences between “domestic beef” and Wagyu. Therefore, in this article, we will introduce the distinctions between Wagyu beef and domestic beef, along with definitions that not many people are aware of.

Is Wagyu Beef Not Necessarily Domestic Beef?

Is Wagyu Beef Not Necessarily Domestic Beef?

Beef sold in Japan is categorized into “imported beef,” “domestic beef,” and “Wagyu.” Some people might think that “domestic beef and Wagyu are the same,” but that is not the case. Here is a brief explanation of each type:

• Imported beef refers to meat processed overseas and imported into Japan.
• Domestic beef essentially refers to beef that is raised and processed in Japan. However, there are cases where cattle raised abroad and then fattened and processed in Japan can also be labeled as domestic beef.
• Wagyu specifically refers to breeds of cattle bred primarily for meat, derived from Japan’s native cattle breeds. Since Wagyu refers only to the breed, it is not necessarily domestic beef. However, due to guidelines from the Ministry of Agriculture, Forestry and Fisheries and self-regulation within the industry, there typically are no labels for “foreign Wagyu beef.”

What Types of Domestic Cattle Are There?

Most domestic cattle are of the “Holstein” breed, along with “crossbreeds,” “Angus,” and “Hereford.” The Holstein breed is known as dairy cattle, with females raised for milk and males raised for meat. Crossbreeds are the result of breeding between Wagyu and Holstein cattle. Angus and Hereford are among the three most famous beef breeds globally. Because Angus and Hereford are primarily raised overseas, many people might assume they are imported brands. However, as mentioned earlier, if they are raised in Japan, Angus or Hereford cattle are considered domestic beef. Since there are various breeds commonly referred to as domestic beef, it is essential to pay attention to the breed when purchasing beef.

Not Just “Black Wagyu”! Lesser-Known Types of Wagyu

Only four breeds are called “Wagyu”: “Black Wagyu,” “Brown Wagyu,” “Japanese Shorthorn,” and “Polled Wagyu.” Other breeds are not labeled as “Wagyu.” Among these four types of Wagyu, about 90% are Black Wagyu, also known as “Black Wagyu Beef.” As the name suggests, Black Wagyu has black fur and is genetically predisposed to produce marbling, making it highly suitable for meat. There is no specific production area, as it is raised widely across the country. Famous brands of Black Wagyu include “Matsusaka Beef,” “Yonezawa Beef,” “Tajima Beef,” “Omi Beef,” and “Maesawa Beef.” Brown Wagyu has brown fur and is also known as “Red Wagyu.” It is primarily raised in Kumamoto and Kochi prefectures, with well-known brands such as “Kumamoto Red Beef,” “Tosa Red Beef,” and “Sudachi Beef.” The Japanese Shorthorn has darker brown fur than the Brown Wagyu and is primarily raised in Iwate and Hokkaido prefectures, with brands like “Iwate Shorthorn Wagyu” and “Erimo Shorthorn.” Polled Wagyu has black fur and is mainly raised in Yamaguchi Prefecture. There is no specific brand, as it is sold in the market under the name “Polled Wagyu Beef.”

Brands and Important Points to Consider When Buying… Learn More About Wagyu Beef!

As mentioned earlier, there are many brands within Wagyu beef. Not all beef brands are different breeds. For example, brands like “Matsusaka Beef” or “Yonezawa Beef” are not separate breeds; they are all Black Wagyu. However, due to differences in farming locations, methods, and feed, they ultimately become distinct types of Wagyu with varying characteristics.

Additionally, be cautious when you see labels like “black beef” or “black-haired beef” at the butcher counter. You might assume it is Black Wagyu and want to buy it, but if it is Wagyu, it must include “Wa” in the name, such as “Black Wagyu” or “Black Wagyu Beef.” Ensure you recognize genuine Wagyu beef. There are many products labeled as Wagyu that are circulating in the market. When purchasing, carefully check the labels, and if you have any doubts, ask the store staff. By the way, legally, beef can be labeled as “domestic” Wagyu. However, since Wagyu has exceptionally high quality among beef types, it is usually not labeled as domestic intentionally.

Introducing the 7 Tenderest Cuts of Beef Ranked! Explanation of Key Points for Delicious Cooking

Ranking of Tender Cuts of Beef

In general, tender cuts are considered to be “muscle parts with low movement and high fat content.” Additionally, cuts closer to the center of the body tend to be softer, while those further out are firmer (however, this is just a guideline as the toughness of the muscle can vary depending on the activity level of each individual).

The tenderness of the meat is also directly related to the grading of premium meat. If you understand the characteristics of each cut, you’ll find it easier to choose the type of meat that suits your preferences.

[Rank 1] Tenderloin is considered the softest cut.

Tenderloin is renowned as the rarest and most premium cut, believed to be the softest among all types of beef. It is located on the inside of the cow’s hindquarters, right above the internal organs. The reason it has such a tender texture, despite being a lean cut with little fat, is that this muscle hardly moves.

This cut is often used for steaks, grilled beef, and even Japanese-style fried beef. You can savor its buttery tenderness on your tongue and enjoy its light flavor without any strong aftertaste.

[Rank 2] Sirloin – the most premium cut.

[Rank 3] Kainomi – a premium cut

Kainomi, one of the rare cuts of beef, is also famous for its tenderness. It is located around the rib bones (short ribs), close to the hind legs and adjacent to the tenderloin. This unique name comes from the shape of the cut resembling a clam meat.

Kainomi has a good balance of lean meat and fat, combining the characteristics of both rib and tenderloin. You can enjoy the sweetness of the fat without it being too rich, with a delicate flavor. Kainomi is often served as a rare cut for grilling, but it is also delicious when made into diced steaks.

[Rank 4] Loin – a premium cut.

Ribeye is also taken from the back to the loin area of the cow, similar to the tenderloin and sirloin. “Rib” refers to the cut from the rib area along the back of the cow. The meat has a fine texture and tends to have good marbling, resulting in a very tender mouthfeel that seems to melt away.

It is commonly used for steaks but is also frequently used in sukiyaki, shabu-shabu, and grilled beef. This cut is an excellent choice when you want to fully enjoy the rich yet delicate flavor of beef.

[Rank 5] Chuckroll

Chuckroll is a cut that has some connective tissue but features a smooth and relatively tender texture. It occupies a large area from the shoulder to the back, characterized by a good balance between lean meat and fat. Even those who feel that “only lean meat isn’t enough” will be satisfied with this cut.

It is also popular because it can be purchased at a lower price compared to sirloin and loin. Due to its ability to be cut into large pieces, it is often used for sukiyaki and shabu-shabu. The “Zabuton” cut from chuck is very popular for grilling, while the “shoulder tender” is commonly used for steak.

[Rank 6] Rump

Rump is a cut from the thigh, extending from the hip to the rear. It has little fat and is characterized by tender lean meat. Previously, this cut was often used for stews, but recently it has also been enjoyed as grilled meat due to the popularity of lean meat in dietary trends.

The meat has a moderate amount of marbling, allowing you to enjoy a combination of light richness and the robust flavor of lean meat. In addition to grilling, it is also recommended for steak.

[Rank 7] Uchimomo (Inner Thigh)

Uchimomo is located near the hind legs. The part closer to the inside of the body is called the “inner thigh,” while the part on the outside is referred to as the “outer thigh.” The inner thigh has a slightly coarse texture but is softer than the outer thigh.

This cut has little fat, allowing you to enjoy the characteristic chewiness of lean meat and its subtle flavor. It is not only delicious in traditional beef dishes such as steak, sukiyaki, and shabu-shabu, but it also tastes great when grilled or braised in red wine.

How to Choose Tender Beef and Avoid Tough Cuts

When buying beef at a butcher shop or supermarket, you want to choose the tenderest meat possible, right? Moreover, even if you select the softest cut, without the right cooking techniques, the delicious meat can become tough.

Let’s explore how to choose and cook beef to fully enjoy its tenderness at home.

Pay Attention to the “Width of the Muscle Fibers” When Choosing

If you want to choose tender beef, the first thing to pay attention to is the width of the muscle fibers. It is advisable to check and buy cuts with the narrowest fibers possible. The larger the width of the muscle fibers, the tougher the texture tends to be. In contrast, beef with fine fibers and beautiful marbling is often more tender. If you happen to buy a piece with thick fibers, cut against the grain with a knife before cooking to avoid toughness when grilling.

Let the Meat Reach Room Temperature Before Cooking

When you want to cook tender beef, don’t forget to let it sit at room temperature beforehand. Cold meat taken straight from the refrigerator is not suitable for immediate cooking. The reason is that it takes longer to heat up. If you grill cold meat, the surface may cook while the inside remains cold, leading to a “half-cooked” result. If you cook it longer to ensure it cooks evenly, it will lose moisture and become dry and chewy.

Therefore, it’s important to take the meat out of the refrigerator 30 minutes to 1 hour before cooking to allow it to reach room temperature.

Different Grilling Methods to Preserve Tenderness Depending on the Cut

Not all tender beef should be grilled the same way. The key to enjoying the original tenderness of the meat is to adjust the grilling method based on whether it’s “lean meat” or “fatty meat.”

For Cuts with More Lean Meat

For cuts that are leaner, such as tenderloin, kainomi, rump, and thigh, they should be grilled for a short time. Protein, the main component of lean meat, tends to contract and toughen suddenly when the temperature exceeds 65°C. Therefore, the rule is to grill quickly over low heat. For steaks or grilled meat, it’s best to cook to medium-rare or medium to retain tenderness. If you want to ensure even cooking, remove it from the pan and wrap it in foil to continue cooking with residual heat.

For Cuts with More Fat

For cuts that are fattier, such as sirloin, loin, and chuck, they should be grilled slowly. Since fat cooks more slowly than lean meat, grilling for a longer time makes them less likely to become tough. Grilling to remove excess fat also helps enhance the flavor of the fatty portions.

Know About Tender Cuts of Beef for a Better Enjoyment

Cuts of beef that are less active and closer to the center of the body tend to be more tender. The tenderest cut is the “tenderloin,” which is primarily lean meat. Next is the tender “sirloin,” suitable for those who want to enjoy the juicy flavor of fat. High-quality and tender cuts of beef are widely available, from department stores to specialty shops. Among them, the beef selected by experts from specialized stores is of high quality and is highly valued as gifts.

Apply the information we shared today to fully enjoy the tender cuts of beef!