Wagyu Beef: Grades, Cuts, and Why It the World’s Best Beef

14 min readMay 21, 2024


Wagyu steak showcasing its distinctive marbling

Indulging in a delicious cut of beef is one of life’s great pleasures, but few can compare to the delectable flavor and tenderness of . Hailing from Japan, this premium meat has become world-renowned for its exceptional quality and unique characteristics. In this article, we’ll explore the fascinating world of Wagyu beef, from its various grades and cuts to its reputation as a luxury delicacy.

Whether you’re a food enthusiast or simply a curious carnivore, understanding what makes Wagyu beef so special is essential. From the famous Kobe beef to lesser-known varieties, the high-quality, marbled meat has captivated palates around the world. Join us as we delve into the intricate details of this beef delicacy and discover why it is the epitome of premium, luxury beef.

What is Wagyu Beef?

Wagyu beef is a highly sought-after meat that originates from Japan. The term “Wagyu” means “Japanese cow” and refers to four breeds of cattle that are prized for their high-quality meat: the Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn. However, when people typically refer to Wagyu beef, they are usually referring to the meat from the Japanese Black breed, which is considered the best.

What makes Japanese Wagyu so remarkable is its unparalleled marbling. Marbling refers to the fat streaks that are interspersed within the muscle tissue, which gives the meat its distinct flavor, tenderness, and texture. Japanese Wagyu is particularly prized for its high degree of marbling, which is achieved through carefully controlled feeding and breeding methods.

Japanese Wagyu is also known for its strict production standards, which are closely monitored and regulated by the Japanese government. To be classified as Japanese Wagyu, the cattle must be born, raised, and processed in Japan. They must also follow strict feeding protocols and be processed in government-approved facilities.

The Grading System of Wagyu Beef

Wagyu beef is highly prized for its exceptional marbling and rich flavor, but not all Wagyu beef is created equal. In fact, Wagyu beef is graded based on various factors such as the meat’s marbling, color, firmness, and texture.

Japanese Wagyu Grades

In Japan, Wagyu beef is graded using a system known as the Beef Marbling Standard (BMS). This system rates the meat’s marbling on a scale of 1 to 12, with 12 being the highest possible score.

Fun Fact: According to BMS, the highest grade of Wagyu beef is 12. In the entire history of the BMS grading system, only a handful of cows have ever achieved this top rating!

Wagyu beef is further classified into different grades based on its BMS score. The highest grade is A5, which is reserved for beef with a BMS score of 8 or higher.

American Wagyu Grades

In the United States, Wagyu beef is graded using a different system than in Japan. Instead of the BMS system, American Wagyu beef is graded on a scale of 1 to 5, with 5 being the highest possible score.

However, it’s important to note that American Wagyu beef is not the same as Japanese Wagyu beef. While American Wagyu is still a high-quality beef, it doesn’t have the same level of marbling or taste as Japanese Wagyu beef.

When shopping for Wagyu beef, it’s essential to look for an indication of its grade. Knowing the grade of the beef can help you choose the right cut for your preferences, and ensure that you’re getting the highest quality possible.

The Different Cuts of Wagyu Beef

different cuts of wagyu beef

Wagyu beef offers a diverse range of cuts that satisfy various palates and cooking methods. Among the most popular cuts are the sirloin, tenderloin, ribeye, and brisket. Each cut has its unique flavor profile and characteristics that make it well-suited to specific dishes.


The sirloin cut is taken from the rear of the cow and features a balance of meat and fat, making it ideal for grilling or broiling. Its mild flavor pairs well with bold, sweet marinades or Asian-inspired sauces, such as teriyaki or soy glaze.


The tenderloin is the most tender and leanest cut of Wagyu beef and is often referred to as the “filet mignon” due to its melt-in-your-mouth texture. Its delicate flavor goes well with light, fresh herbs, and sauces, such as chimichurri or béarnaise.


The ribeye cut comes from the forequarter of the cow and is known for its well-marbled fat content, which gives it a velvety texture and intense flavor. It’s an excellent choice for the grill or cast-iron skillet and pairs well with bold, robust seasonings, such as garlic and rosemary.


The brisket is a large, flavorful cut taken from the chest of the cow, and is often used for barbecue, smoking, or slow-cooking methods. Its rich, full flavor and tender texture make it ideal for hearty stews and soups or sandwiches and wraps.

These cuts represent only a small selection of the diverse range of cuts of Wagyu beef, each with its unique characteristics and uses. Understanding the different cuts can help you choose the best one for your preferred cooking method or dish.

Kobe Beef: The Epitome of Wagyu Excellence

When it comes to the highest quality of Wagyu beef, Kobe beef takes the cake. This legendary beef hails from Hyogo Prefecture, Japan, and is world-renowned for its exceptional flavor, texture, and marbling. The name “Kobe beef” is a trademarked term, and only beef sourced from Tajima-gyu cattle raised in Hyogo Prefecture and meeting strict criteria can be labeled as such.

Kobe beef is distinct from other varieties of Wagyu beef due to its superior quality in terms of marbling, color, texture, and flavor. The cattle are raised in a controlled environment and fed a special diet that includes high-quality grains and grasses, resulting in meat that is incredibly tender and bursting with flavor.

The rearing process for Kobe beef is incredibly strict, with producers adhering to a set of rigorous standards to ensure the highest quality product. Only a limited amount of Kobe beef is produced each year, making it a highly coveted item on menus of high-end restaurants worldwide.

“Kobe beef is a true luxury item, revered by food enthusiasts and chefs worldwide for its unparalleled quality and unique flavor profile.”

When it comes to cooking Kobe beef, simplicity is key. Due to the meat’s rich flavor and buttery texture, it is best enjoyed in a classic preparation, such as a perfectly cooked steak, lightly seasoned with salt and pepper. The result is a dining experience that transcends the ordinary and elevates the palate.

Overall, Kobe beef stands as the epitome of Wagyu excellence, symbolizing luxury, quality, and gastronomic delight.

Why Wagyu Beef is Considered Premium

Wagyu beef’s unmatched quality and taste have earned it a reputation as one of the world’s most premium beef varieties. Here’s why:

  1. Exceptional Marbling: The intricate webbing of white fat within the meat, known as marbling, is the hallmark of Wagyu beef. It contributes to its tenderness, juiciness, and richness of flavor.
  2. Strict Production Standards: Wagyu cattle are carefully reared using traditional methods, including a special diet and low-stress environments. The strict regulations surrounding their production ensure consistent, high-quality meat.
  3. Unique Characteristics: Wagyu beef has a distinctive texture and flavor profile that sets it apart from other beef varieties. It is buttery, savory, and full-bodied, with a subtle sweetness that lingers on the palate.
  4. Rarity and Exclusivity: Due to its limited supply and high demand, Wagyu beef commands a premium price. It is often a centrepiece of high-end menus and a luxurious indulgence for food enthusiasts.

Overall, Wagyu beef’s premium status is a result of its unparalleled quality, unique rearing methods, and strict production standards. It is a gourmet delicacy that continues to captivate and delight those with discerning palates.

The Art of Marbling: The Secret to Wagyu’s Deliciousness

wagyu beef marbling

One of the defining features of Wagyu beef is its high degree of marbling, characterized by the fine veins of white fat that run through the meat. This marbling is a key indicator of high-quality Wagyu beef and is what contributes to its exceptionally tender texture and rich flavor.

“Marbling is the result of the unique breeding and feeding practices used in Wagyu production, which prioritize the wellbeing of the animals and emphasize a stress-free environment.”

The genetic makeup of Wagyu cattle and their unique rearing methods contribute to the marbling phenomenon. Wagyu is typically raised in small herds in a stress-free environment that promotes gentle exercise and a healthy diet rich in grains and fibers. As a result, the meat is incredibly tender and flavorful, with a buttery texture that almost melts in your mouth.

Marbling is also a scientific process, involving tiny intramuscular fat cells that give the meat its tender texture and intense flavor. During the cooking process, these fat cells melt, infusing the meat with their rich, buttery flavor. It is the even distribution of these fat cells that contributes to the characteristic marbled appearance of Wagyu beef.

So, it’s not surprising that marbled beef is highly valued by chefs and food enthusiasts alike. Not only does it offer a unique flavor and texture profile, but it is also a sign of high-quality beef that has been raised using exceptional farming practices.

In conclusion, the art of marbling is what sets Wagyu beef apart from other types of meat. The unique rearing methods, genetic makeup of the cattle, and scientific process all contribute to the stunning marbling that defines this high-quality beef. It is no wonder that Wagyu beef has become a highly sought-after delicacy, appreciated for its tenderness, flavor, and overall quality.

The Culinary Delights of Wagyu Steak

chef is plating wagyu steak

Wagyu steak is the epitome of high-quality, gourmet beef. The intense marbling and tender texture make it a favorite among chefs and food enthusiasts alike.

When it comes to cooking Wagyu steak, it’s important to remember that the meat is delicate and requires a gentle touch. Avoid overcooking and ensure that the meat is at room temperature before cooking.

A popular cooking method for Wagyu steak is the reverse sear technique. This involves cooking the steak at a low temperature before finishing it off with a quick sear for a perfect crust.

Seasoning is also crucial in bringing out the flavors of Wagyu steak. Keep it simple with just a sprinkle of salt and pepper to let the meat shine.

“Wagyu steak is the epitome of high-quality, gourmet beef. The intense marbling and tender texture make it a favorite among chefs and food enthusiasts alike.”

When it comes to pairing flavors with Wagyu steak, less is more. The richness of the meat pairs well with simple sides such as roasted vegetables or a classic baked potato.

When indulging in Wagyu steak, be prepared for a culinary experience like no other. The melt-in-your-mouth texture and robust flavor will leave a lasting impression.

Best Wagyu Beef Restaurants in Japan

Wagyu Beef Restaurants in Kobe

In the heart of Japan lies Kobe, a city synonymous with the pinnacle of beef delicacies — Wagyu. Nestled amongst its vibrant streets are a plethora of Wagyu beef restaurants, each offering a unique take on this revered dish. These establishments are not just eateries; they are sanctuaries of culinary tradition. Patrons are treated to a mesmerizing experience, from watching skilled chefs artfully prepare the meat to savoring its rich, buttery flavor that effortlessly melts in the mouth. It’s more than just a meal; it’s a journey through the essence of Japanese gastronomy.


Aragawa, located in the heart of the city, proudly holds two Michelin stars. From the moment you enter, you’re greeted with warmth and impeccable professionalism. The menu features premium ingredients, with Kobe and Sanda beef as highlights. The foie gras is a rich and memorable starter, while pasta dishes are generously topped with fresh truffle. The Kobe beef, known for its tenderness and flavor, melts in your mouth, offering pure indulgence. The restaurant’s distinctive smoked aroma and elegant ambiance enhance the dining experience. Though prices are high, the exceptional quality of each dish ensures it’s worth every penny. Aragawa is a luxury destination for Sanda beef lovers, offering a memorable gastronomic celebration.

Read Reviews in English and Book a Table at Aragawa


Dive into Yuzaburo Steak, a realm of culinary mastery fused with heartfelt hospitality. Here, Kobe beef takes center stage, grilled to perfection. Savor an unmatched curry and fresh, handpicked veggies, culminating in tempting desserts. Experience more than dining; embark on a gastronomic adventure.

Read Reviews in English and Book a Table at Yuzaburo

Fujio Shoten

Nestled in the city’s heart, Fujio Shoten delights with a meat-centric menu, starring Kobe beef enhanced by Uchihira basil. Relish the tender golden boar pork and truffled white asparagus. Chef Fujioka’s charisma amplifies the ambiance, while the wine selection complements each dish. Experience unparalleled value and culinary finesse in every bite.

Read Reviews in English and Book a Table at Fujio Shoten

Quatre Lapin

Quatre Lapin offers a luxurious feast with foie gras and lobster at just 5,500 yen. The warm hospitality, especially from the charming owners, pairs perfectly with the romantic ambiance. From counter-style seating to standout dishes like steak sets and risotto, every detail is curated. Not just a restaurant, it’s a culinary journey, making it a Kobe essential.

Read Reviews in English and Book a Table at Quatre Lapin


Tucked away in the city, Daiei offers a beef experience like no other, with the A5 Kobe Steak as its crowning jewel. Complemented by dishes like Uni/beef/caviar sushi and truffle-infused beef carpaccio, their menu promises a gourmet treat. From seafood delights to heartfelt hospitality, Daiei goes beyond dining; it’s a captivating culinary journey, ensuring guests yearn for a return visit.

Read Reviews in English and Book a Table at Daiei

Niku Specialite Macra

Niku Specialite Macra offers a meat lover’s paradise, with standout dishes like the Kobe beef and truffle meat bowl. This ‘meat and wine’ haven pairs culinary delights with a curated wine list, all set in an elegant ambiance. From the Hiroshima beef fillet to the seven-meat assortment, every bite promises satisfaction. With top-notch offerings at fair prices, it’s the ideal spot for discerning diners seeking a memorable experience.

Read Reviews in English and Book a Table at Niku Specialite Macra


Samwells redefines culinary excellence, transforming meals into unforgettable experiences. Their menu boasts diverse dishes, with the lean steak and its accompanying lemon sauce being a standout. The innovative green peas sauce, paired with rice, showcases their creativity. Their meticulous attention spans from dish presentation to pairing with an array of sake and wines, particularly the notable Shuzo course. The counter seating adds to the allure, letting diners witness the culinary artistry firsthand. With impeccable customer service, including personal interactions from the Nagasaki-native owner, Samwells truly stands out. Their fusion of traditional teppanyaki with modern touches, combined with a thoughtful wine selection, makes every visit a gastronomic delight.

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Kobe Plaisir

Kobe Plaisir is a culinary beacon, epitomizing both exceptional cuisine and unparalleled hospitality. Drawing both locals and tourists, this establishment has built a reputation as a mecca for Kobe beef lovers. The attentive and professional staff, from the gracious receptionist to the impeccably dressed gentleman, set the tone for an immersive experience. The chef’s special touches, including tailoring bite-sized portions for younger guests, showcase their dedication. However, the heart of Kobe Plaisir lies in its culinary offerings. With locally sourced ingredients from Kobe, the restaurant prides itself on delivering only the finest beef and vegetables. Their painstaking preparation methods culminate in dishes that offer exquisite flavors, justifying every yen spent. The curated courses immerse diners in a journey of Japanese beef wonders, such as the mesmerizing steamed Kobe beef with onions. With its delectable Kobe beef, dedicated team, and cozy ambiance, Kobe Plaisir guarantees an unforgettable gastronomic adventure.

Read Reviews in English and Book a Table at Kobe Plaisir

Wagyu Beef Restaurants in other cities around Japan

Chisou Sotakuito — Hiroshima

Nestled in Hiroshima, Chisou Sotakuito epitomizes Japanese kaiseki dining. Known for its unique dashi broths, using ingredients like aged kombu and tuna, the restaurant promises an unparalleled culinary experience. Its reputation as Hiroshima’s top-ranked restaurant on Tabelog is further solidified with dishes like the aged sashimi and the luscious Wagyu beef, a true testament to culinary expertise. Under Chef Toshimasa Hirano, the establishment showcases seafood primarily from Sasue Maeda, complemented by an expertly curated sake collection. Diners are treated to standout dishes, from binchotan-charred conger to truffle-loaded crab rice. Every meal concludes with a sublime white sesame pudding, making Chisou Sotakuito an unmissable destination for both locals and tourists.

Read Reviews in English and Book a Table at Chisou Sotakuito

Wagyu Lab K — Hiroshima

Wagyu Lab K in Hiroshima uniquely fuses American and Japanese culinary traditions, with a spotlight on the esteemed Sakakiyama beef, a Hiroshima specialty. The restaurant meticulously uses every part of this premium beef to craft visually stunning and palate-enriching dishes. Whether savoring heart sashimi, beef cheek, or skirt steak, the flavorful richness and tenderness captivate diners. Wagyu Lab K’s commitment to precision in preparation and presentation is palpable throughout the dining experience. For anyone in Hiroshima seeking a transformative beef dining journey, this establishment is not just a restaurant; it’s a culinary destination.

Read Reviews in English and Book a Table at Wagyu Lab K


Wagyu beef has earned its reputation as the world’s best beef due to its exceptional quality, unique characteristics, and exquisite flavor. The strict regulations and rearing methods involved in its production ensure that only the finest cuts of meat make their way to the market.

From the melt-in-your-mouth tenderness to the rich marbling, each cut of Wagyu beef offers a culinary experience that is unmatched by any other beef variety. Whether enjoyed as a succulent steak or in a variety of other dishes, the flavors and textures of Wagyu beef continue to captivate food lovers worldwide.


Q: What is Wagyu beef?

A: Wagyu beef refers to a specific breed of cattle, originally from Japan, that is known for its exceptional quality and marbling. It is considered one of the most tender and flavorful types of beef in the world.

Q: What makes Wagyu beef so special?

A: Wagyu beef stands out due to its high level of marbling, which refers to the intramuscular fat that is dispersed throughout the meat. This marbling gives Wagyu beef its unique tenderness, juiciness, and rich flavor.

Q: Are there different grades of Wagyu beef?

A: Yes, Wagyu beef is graded based on its quality and the amount of marbling it contains. The most common grading system is the Japanese Beef Marbling Score (BMS), which ranges from 1 to 12. The higher the score, the more marbling the beef has.

Q: What is A5 Wagyu beef?

A: A5 Wagyu beef is the highest grade of Wagyu beef according to the Japanese Beef Marbling Score. It has an excellent amount of marbling, resulting in a luxurious texture and intense flavor.

Q: What is the difference between Japanese Wagyu and American Wagyu?

A: Japanese Wagyu comes from purebred Japanese cattle, while American Wagyu is a crossbreed between Japanese cattle and other breeds, such as Angus. Both types of Wagyu can offer exceptional quality, but Japanese Wagyu is often considered the pinnacle of Wagyu beef.

Q: Why is Wagyu beef so expensive?

A: Wagyu beef’s price is high due to several factors. The rearing process requires extra attention and care, leading to higher production costs. Additionally, the limited supply and high demand for Wagyu beef contribute to its premium price.

Originally published at https://zendine.co.




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