Japanese Wagyu vs. Regular Wagyu: What's the Difference?
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Japanese Wagyu vs. Regular Wagyu: What's the Difference?
If you’ve ever looked at a Wagyu steak, thought Wait a minute, this is going to cost more than my first car and hoped it would be worth it, you’re not alone. What’s the difference between Japanese Wagyu vs. regular Wagyu, anyway?
Terminology
Wagyu refers to a subset of premium beef. People often designate it by various qualifiers, including:
- Country of origin,
- Genetics,
- Production methods, and
- Grades
- Names (this is where things get tricky)
You may see Japanese Wagyu, American Wagyu, Full Blood Wagyu, Crossbred Wagyu, and A5 Wagyu, to name a few. Reading all these names can make choosing a steak feel like studying for an exam.
These terms are used to market Wagyu and can leave you flummoxed about what really constitutes a true Wagyu steak. Having that knowledge helps you choose the right cut at a price that fits your budget. There’s good news, though. You don't need a beef science degree to understand the difference.
First things first.
What Does "Wagyu" Actually Mean?
In translation, Wagyu literally means Japanese beef. The confusion happens when people see the word Wagyu on American packaging and menus. Unlike “prime” or “choice,” Wagyu has a genetic history that’s traced carefully. And the United States isn’t the only country using Wagyu Genetics. It’s global!
When shopping, check the labels for the words fullblood, purebred, Wagyu Cross, Japanese Wagyu, or American Wagyu. Buyer beware of labels that say “Wagyu-style” or “Wagyu-inspired,” as those cuts may have nothing to do with real Wagyu.
How Did The Wagyu Tradition Begin?
Wagyu didn’t just appear overnight. Originally, Japanese cattle worked as transportation and agricultural animals. Some breeders wanted to build a better cow, so they began selective breeding programs, particularly in the Tajima region. Generations later, those cattle became the foundation for Kobe Beef. The family line goes back about 1,200 years! Later still, imported cattle were crossed with Japanese cattle to produce specific characteristics, and Wagyu was born.
Wagyu Marbling
Wagyu Differences
Japanese Wagyu and American Wagyu have clear-cut production systems and distinct grading systems, resulting in vastly different levels of marbling and flavor. This also means your sticker shock can be dreadful (7-10 times more). An 8 oz. American Wagyu sets you back between $20-$40, while the Japanese version runs $60-$120. Setting the price aside, whether one is better than the other comes down to personal taste.
By the way, if it just says Wagyu on the menu and the price is high, ask about the country of origin. Sometimes designers use the generic term, which can make the pricing hinky.
It’s In The Genes
In Japan, four special breeds of cattle are raised to meet Wagyu requirements. The four breeds are: Japanese Polled, Japanese Brown, Japanese Black, and Japanese Shorthorn. By far, Japanese Black is the most popularly marketed.
The cattle selected for Wagyu have substantial marbling (fine streaks and flecks of fat). This is the hero of the story, giving Wagyu a very lush and distinctive texture. Interestingly, the cattle have a connection with their working past, historically valued for their ability to store energy efficiently as intramuscular fat and for their physical endurance. These traits carried forward through the generations.
In other words: Fat matters!
Fat is the star in the steak, giving Wagyu a soft texture and exceptionally rich mouthfeel. Some Japanese Wagyu can have so much intramuscular fat that eating a normal-sized American steak portion would be like eating an entire birthday cake when you really only wanted a scoop of ice cream.
Summary: One of These Things is Not Like the Other
In the United States, the American Wagyu Association recognizes two types of cattle: Purebred and Fullblood. The fullblood animals are 100% Wagyu, while purebred must be at least 93.75% genetically matched. Both are labeled “American Wagyu”.
When you shop, the meat marked American Wagyu is typically a crossbreed with Angus and other cattle. This genetic difference is what sets the types of Wagyu apart. They’re basically kissing cousins. At a glance:
Japanese Wagyu
- Recognized Japanese Wagyu Genetics
- Raised only in Japan
- Have abundant intramuscular fat (tender and juicy)
- Uses Japan’s 1-5 grading system
- Sold in small portions due to its richness and price
American Wagyu
- Recognized as full-blood, purebred, or crossbred
- Raised in the United States
- Typically combines American beef breeds with Wagyu genetics
- Generally more marbling in the steak than conventional steak
- Evaluated by the USDA
- Usually less expensive than Japanese Wagyu
In short, Japanese Wagyu has the edge for amazing marbling and buttery richness. American Wagyu gives you a more traditional steak experience, with a big beef flavor and a slightly firmer texture.
A5 Japanese Wagyu
Japanese Wagyu Grading Explained
The Japanese grading system can be confusing as it shows yield grades (A, B, C) and quality grades (1-5) in various combinations.
Yield refers to how much meat is obtained from the cow, with A being the most and C the least.
Several factors determine quality grades. including the meat’s color and brightness, firmness, texture, quality, and marbling. 5 is the highest category. So if you see an A5 steak, that’s the highest Japanese quality grade. Many people love it, but some find it overly rich and opt for A4 so they can enjoy a larger portion.
Wait. There’s more.
Now we’ll look at BMS (Beef Marbling Standard), with a scale of 1-12. If you see a Japanese steak graded 8-12 BMS, that corresponds to A5 steak. BMS 5-7 is grade 4 steak.
Whew.
What Is American Wagyu?
As the name implies, American Wagyu is Wagyu raised in the United States and must be registered with the American Wagyu Association under its standards. Breeders combine Japanese Wagyu genetics with other cattle populations. The result? Generally, American Wagyu will have more marbling than your average American steak.
Is Japanese Wagyu Actually Better?
The global answer is yes because of marbling, texture, and flavor. Locally, however, individuals may prefer American. Since it’s less intense, you can eat more (satisfy your inner grillmaster by making a seared crust). Japanese Wagyu is analogous to eating a chocolate truffle. American Wagyu is yummy chocolate cake. They’re designed to be enjoyed differently.
Factoid: There are other cuts of Wagyu like Tri-Tip and Brisket.
Which to Buy? Japanese vs. Regular Wagyu
If you’re planning to splurge on Wagyu, start by thinking about the experience you want. Japanese Wagyu screams luxury. American Wagyu is a more familiar steak adventure.
Read the label. Look for specific information about breed percentage, origin, grade, and producer rather than relying on the word "Wagyu" alone.
Remember, price doesn’t always mean you’ll get the greatest steak. How you prepare and season it counts for a lot. It will still feel “fancy.”
Beef Comparison
Cuso’s Guide to Cooking Wagyu
If you’re thinking of cooking Wagyu like a lean steak, stop. Step away from that oil. Wagyu has plenty of fat, so you don’t need to add extra oil to the pan.
Plan on 3-4 oz of Japanese Wagyu, or 6-8 oz of American Wagyu, per person. Keep the seasoning simple. Salt and pepper are your best friends. You want the steak to be center stage.
Watch your steak carefully. It can render very quickly. Tough Wagyu is a very sad sight. Use a reliable meat thermometer. Wagyu is too expensive for guesswork.
Always let the meat rest for a few minutes (5 minutes for a 1” steak), and slice the steak against the grain.
Grilled American Wagyu
American Wagyu is particularly good on the grill because it delivers that classic steak experience, and the marbling keeps the meat juicy. Watch it closely, because rendered fat can cause nasty flare-ups.
Japanese Teppanyaki
Begin by cutting the Wagyu into small portions and searing it quickly in a hot skillet without oil. Recommended for A4 and A5 Wagyu, producing browned edges.
This is perhaps the easiest approach to Wagyu. Pop it in a hot skillet (cast iron if possible). Try not to cook it beyond medium rare.
Shabu-shabu
Unlike Teppanyaki’s small portions, here the Wagyu is cut into paper-thin slices and swished through a pot of hot broth for just seconds. The cooking is extremely quick, making this particularly well suited to highly marbled beef.
Sukiyaki
Similar to Shabu-shabu, the meat is sliced thin, then cooked briefly in a broth of soy, sugar, vegetables, tofu, and noodles.
6. Yakiniku
Small pieces of Wagyu cooked over a high-heat tabletop grill. This results in a marvelous caramelized surface while the interior stays tender.
7. Sous vide + sear
You can cook a thicker Wagyu steak sous vide, then give it a quick, extremely hot sear.
Wagyu Beef Short Ribs
When to Use Rubs and BBQ Sauce on Wagyu
Highly-marbled Japanese Wagyu (A4, A5) doesn’t require complicated seasoning. A little salt goes a long way. American Wagyu is more flexible. Sprinkle a light coating of Cuso’s barbecue seasoning rub before grilling or smoking. Some fan favorites include:
Cuso’s Dirt Seasoning: Creates a dark crust
Cuso’s Gravel Seasoning: Fantastic textural addition
Cowboy Butter: Accents Wagyu’s butteriness.
Maple Bourbon: For those who like sweet heat.
For sauce, it’s best as a finishing flavor. Brush on Cuso’s Lava or Mud Barbecue Sauce in the final minutes of grilling, or serve it as a dip alongside the cooked Wagyu.
Wagyu Tallow
One of the beautiful byproducts of American and Japanese Wagyu is tallow. Beef tallow is rendered beef fat. This creates a cooking fat that stays firm at room temperature. It brings extra beefy flavor. It’s ideal for high-temperature cooking with a smoke point between 400-480°F.
It’s not just useful for more than Wagyu, but also brisket, fries, eggs, smashburgers, and more. Cuso’s offers a 100% Beef Wagyu product with your cooking, frying, and grilling efforts in mind.
You do Wagyu?
If you are ready to give it a try, here are some of my Wagyu recipes for inspiration:
Smoked Wagyu Barbecue Sandwich featuring Cuso’s Dirt, slaw, dill pickles, and cheese.
Wagyu Prime Rib Roast with truffle oil, Cuso’s Grass, Gravel, and Roasted Garlic and Onion Seasonings, served with a goat cheese red wine sauce.
Steak Jam Wagyu Tomahawk Steak With Whisky Steak Jam
Surf and Turf Pad Thai Wagyu: Crab, broccoli, bok choi, tamarind, dark soy, brown sugar, and chili flakes.
What is the Difference Between Wagyu, Kobe, Omi, and Matsusaka Beef?
Think of Wagyu as a family name, while Kobe, Omi, and Matsusaka are regional members of that family. Each region has its own requirements about the cattle’s origin, how they’re raised, and how the meat is graded.
Kobe:
Must come from Tajima cattle that meet the Kobe Beef Marketing and Distribution Promotion Association. Not all Wagyu is automatically labeled Kobe.
Omi
One of the oldest branded beefs, dating back centuries.
Matsusaka
Famous for intense marbling. The meat comes from Japanese Black cattle that meet the region’s requirements.
Matsusaka beef comes from Mie Prefecture and is particularly famous for its intense marbling. It comes from Japanese Black cattle meeting the region's specific requirements.
Any of the three can be called Wagyu, but not all Wagyu is Kobe, Omi, or Matsusaka.
Japanese A5 Wagyu Tanghulu
Japanese Wagyu vs. Regular Wagyu FAQs
What are some good side dishes, desserts, and beverages to pair with Wagyu?
Three words: Fresh, acidic, and contrast. Grilled mushrooms, pickled vegetables, lightly dressed salads, and small portions of rice won’t compete with the beef.
Wagyu sits heavily in the stomach, so desserts should be light, like sorbet or fresh berries.
Beverage pairings include Pinot Noir or Cabernet Sauvignon. If you’re eating Japanese Wagyu, keep the theme going with plum wine, sake, ginger tea, or green tea.
How long does Wagyu last in the refrigerator or freezer?
If you refrigerate fresh steaks at 40°F or below, they last about 3–5 days. Use ground Wagyu within 1–2 days.
In the freezer, properly wrapped Wagyu maintains its quality for 6-12 months.
Should Wagyu come to room temperature before cooking?
Approximately 20-30 minutes at room temperature helps the meat cook more evenly. Small or thin portions may need no time at all.
What can I make with leftover Wagyu?
If you can keep folks from snagging it, or yourself from finishing it off, Wagyu works in pretty much the same way as other steaks. Try fried rice, tacos, ramen, scrambled eggs, stir-fry, or as salad toppers. Avoid reheating it in the microwave.
How can I tell if Wagyu has gone bad or is beyond its prime at the store?
There are several warning signs:
- Slimy or sticky-looking surface
- Unusual coloration
- Unpleasant odor
- Leaking or swollen packaging
- Packages past their use-by date
Should I buy Wagyu from a butcher or the supermarket?
Go to trusted sources that provide detailed information. The butcher at the supermarket can often help you just as well as one at the butcher shop.
Japanese vs. Regular Wagyu Differences: The Gist of It All
When you see Wagyu on any label or menu, get more information so you know you’re getting exactly what you are looking for. Japanese Wagyu will have extraordinary marbling and flavor. American Wagyu includes a broad range of products, which many American diners love.
And the infamous A5? It's an impressive grade, not a magic spell.
Ultimately, the best Wagyu for your dinner is the one that gives you the flavor, texture, portion size, and cooking experience you actually want. Definitely bring napkins.
Wagyu Steak Ramen
Ready to Put Your Japanese and American Wagyu Knowledge to Work?
It's time to fire up the grill. Whether Japanese or Regular Wagyu steak, Cuso’s non-GMO, bright-flavored seasonings and barbecue sauces can help you build a gentle flavor into and around the beef without losing its special qualities. Great beef deserves equally great spices.
Stop by Cuso’s main page to get 10% off your first order. Look around a little! We have delicious kitchen products you might not know about, like 100% pure Wagyu Beef Tallow. You can also follow us on Instagram for great recipe ideas. Tell us which ones you like best!
