Japanese Wagyu vs "non Japanese" Wagyu

👋 Here the main differences between “Japanese Wagyu*” and “non-Japanese Wagyu” (e.g. American Wagyu or Australian Wagyu)

The main difference is about breed. “Japanese Wagyu” is pure breed while “non-Japanese Wagyu” are crossbred, since Japan’s export of Wagyu cattle is restricted.

Wagyu means "Japanese cow" but in Japan, not any cattle can be considered “Wagyu”.

Only four breeds, native to Japan and genetically unique, can be considered Wagyu as follows:

- Japanese Black. The most renowned Wagyu breed representing more than 90% of all Japanese Wagyu in Japan. Main brands are KOBE, OMI, Ozaki and Matsusaka.
- Japanese Brown
- Japanese Polled
- Japanese Shorthorn

In terms of flavor, and generally speaking, Wagyu is mouthwatering, intense in umami and butter like flavor.

However, there are differences between “Japanese Wagyu*” and “non-Japanese Wagyu” that impact in flavor, as follows:

“Japanese Wagyu*” marbling is unbeatable (could be up to BMS12) adding more juiciness and tenderness to the experience than “non-Japanese Wagyu”. Additionally, “Japanese Wagyu*” has a sweet ending taste (sometime imperceptible in “Non-Japanese Wagyu”).

On the other hand, “non-Japanese” Wagyu is more friendly to palate than “Japanese Wagyu*” (which sometimes could be overwhelming for some people due to it intense “oily”feeling)

Production of crossbred Wagyu outside Japan is spreading rapidly. Some examples of good quality “non-japanese Wagyu” are Heartbrand ranch in Texas @heartbrandbeef producing “Akaushi” or Japanese red, or Morgan Ranch in Texas producing American Wagyu @morganranchbeef or Robbins Island ranch in Australia producing Polled Wagyu @robbinsislandwagyu

Hope you enjoy it!

* For this comparison purpose, "Japanese Wagyu” is referred to a Japanese Black Wagyu A5.

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