Are you a lover of luxury foods? It doesn't get any more luxurious than authentic Japanese Wagyu beef — perfectly marbled, dripping with juice, and delivering a buttery texture. Wagyu is not any old basic steak. The intricate fat marbling makes it glisten like a diamond and melt like butter.
Read on for more on what makes Wagyu a luxury item and why it's a must-try for meat lovers and exclusive food enthusiasts. We'll also tell you how to pinpoint authentic Wagyu and where to get premium quality cuts.
What Is Wagyu Beef?
Wagyu beef translates to "Japanese cow" and refers to the meat of Japanese cattle selected especially for their superior genetics. Wagyu beef has more intense muscular fat cells, which creates stunning marbling unmatched by any other type of beef.
Wagyu is specific to Japan, and the Japanese government restricted the export of Wagyu genetics when they declared this cattle a national living treasure. This means live Wagyu cattle cannot be sent overseas. Any Wagyu cows exported to the United States prior to that were crossbred with other native breeds to survive their new environment. These cuts of beef are now marketed as Kobe-style beef. Kobe beef also describes beef that comes from Kuroge Washu — Japanese Black — cows. It is one of the most expensive beef cuts, but true Japanese Wagyu is often considered superior.
How to Identify Real Wagyu
The high price point and murky regulations encourage sneaky restaurants and retailers to advertise cuts that only have a small amount of Wagyu or Kobe genetics as Wagyu. Many don't realize that its high cost is because several facets fall together perfectly to create the best beef:
- Rarity: Authentic Wagyu beef only comes from Japan and must receive a DNA rating certification. Not all Japanese cows count. Only four species meet the strict requirements to create luxurious Wagyu meat.
- Time and skill commitment: Before they can be harvested, Wagyu cows must have sufficient intramuscular fat, which can take years. To reach this level, skilled farmers ensure the cattle maintain a high-energy, nutritional diet and relaxing farm conditions to reduce stress levels.
- Grading: Specialists at the Japanese Meat Grading Association (JMGA) grade Wagyu from A1 to A5, and customers pay more as the grades go up because premium cuts have perfect marbling and other ultra-luxurious qualities.
The key difference between real and fake Wagyu is the evenly dispersed fat dots that create perfect marbling, seen only in authentic Wagyu from Japan.
What Makes Wagyu a Superior Product?
Wagyu cows have exceptional physical endurance and a luxurious black or red coat. They receive excellent care, with farmers constantly checking their environments to ensure they're as relaxed as possible. As a result of their superior genetics and extraordinary care, Wagyu cows produce unbelievably tender, melt-in-your-mouth beef prized by gourmet chefs, fine-dining restaurants, and luxury food lovers. Here's why Wagyu beef is so special and the features that make it stand out from fakes.
Umami Flavor
Sweet, savory, rich, and deep — Wagyu is the ultimate umami bomb. It has a subtle, sweet flavor that you won't find in any other cut of meat. When you bite into Wagyu, it floods your tastebuds with a savory, beefy taste that pairs perfectly with the sweet, melty fat.
Some describe Wagyu as beef in butter form. Its richness is more sweet than greasy, giving it a taste that can only be described as luxurious. Even the smell of Wagyu is unmatched. The deep, savory aroma fills the air like a rich broth that's been cooking for hours.
Melt-In-Your-Mouth Meat
As you bite into a piece of authentic Wagyu, the soft, porous web of meat crushes between your teeth, and the fat bursts out of its little pockets, flooding your mouth with the sweet, fatty flavor. It practically disintegrates on your tongue without any chewing.
The fat marbling throughout Wagyu prevents the meat from drying out. The structure creates juicy little flavor pockets where the fat gets a light seal that allows the juiciness to build up and cook in those pockets. The result is a melt-in-your-mouth sensation best described as velvety and luxuriously tender.
Healthy Fats
Contrary to popular belief, all fat isn't bad. Research has consistently shown that replacing saturated fatty acids with unsaturated fatty acids decreases unhealthy cholesterol levels and lowers the risk of cardiovascular disease. The marbled fat in Wagyu is beautiful and delicious, and it's also good for you, making it the highest quality beef.
Additionally, it's a good choice for individuals who may find portion control challenging. It's often difficult to overeat Wagyu because the richness makes you feel satisfied and full. The fatty acids also help slow digestion, keeping you fuller for longer. When paired with a balanced meal, it may even help maintain stable blood sugar levels, preventing spikes and hunger surges.
Studies show that Wagyu has a healthier fat profile than other beef, with its lower saturated fatty acids and higher unsaturated fatty acids. It could help regulate bile and intestinal lipid absorption, which makes digestion easier and contributes to a healthier digestive system. Healthy fats can also help reduce inflammation by lowering harmful cholesterol levels.
Luxurious Appearance
Compared to traditional American domestic beef, which usually has a chewy fat cap separate from the meat, Wagyu fat is perfectly integrated into the meat. The thin, white, fatty webs cover the entire piece of meat, looking like lace gently placed over the beef.
The ratio of fat to meat in Wagyu creates a uniform pink-red color that's different from the deep red hue of American beef cuts. The JMGA regulates Wagyu and studies every inch to ensure it meets the visual standards.
Here are the visual factors the JMGA grades Wagyu beef on:
- Beef marbling
- Beef fat
- Beef color
The goal is to achieve an A5 grade where the fat-to-meat ratio is high and the marbling is generous and evenly dispersed. The JMGA also grades the meat according to its yield, firmness, and texture.
Easy to Cook, Hard to Mess Up
Unlike typical American steaks, which require consistent timing, constant temperature checks, and perfectly tailored seasonings, Wagyu is simple. The beauty is in the natural flavor of the meat, so it doesn't require any complicated steps. It's best enjoyed medium-rare but can be savored at any level of doneness.
The best way to describe cooking Wagyu is to imagine putting a block of foie gras on a hot pan. As soon as the beef hits the pan, the fat starts to melt, so be careful not to overcook it. It's also incredible when served with other luxury food products. There's nothing better than a perfectly marbled A5 Japenese Wagyu with buttery caviar like Royal Ossetra.
Get Authentic Japanese A5 Wagyu From Imperia Caviar
Do you want to know where to buy Wagyu beef? At Imperia Caviar, we work with farms that prioritize the health and life quality of the animal, giving you luxurious A5-grade Wagyu steaks that melt in your mouth and provide an authentic Wagyu experience. With every bite, you'll taste the difference we put into every one of our luxury products to give you the most delicious, unforgettable culinary adventure.
We ship all our Wagyu cuts in insulated packaging with a FreshTag temperature monitor to ensure your beef stays at the perfect temperature from the time it ships until it reaches your door.
Shop our incredibly tender A5 Wagyu striploin or our premium juicy A5 Wagyu ribeye, or get a bundle deal with our A5 Wagyu striploin and A5 Wagyu ribeye. Enjoy our premium steaks for a special occasion, treat, or luxury meal. It's best served with our premium caviar for the ultimate luxurious, rich, and nutritious meal.
Shop Imperia Caviar Japanese Wagyu for the most luxurious, tender, and juicy cuts of beef you'll ever taste.
