What is Wagyu Beef?
Wagyu is perhaps the Bentley of beef breeds, and Japanese Wagyu beef is the absolute crème de la crème. The real deal, so to speak. Wagyu literally translates to Japanese cow (Wa = Japan, Gyu = cow), and although American and Australian Wagyu are also of good quality, Japanese A5 Wagyu is truly next level. The meat surpasses others in marbling, fat and meat color, structure, and nutty flavor that is truly incomparable, perhaps even to every other beef breed. Of course, taste is subjective. There are 4 types of Wagyu beef in Japan: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled. At Butchery.nl, we sell meat from Japanese Black, which, in our opinion, is one of the most beautiful and most exclusive beef breeds available and the only Japanese breed that receives an A4 & A5 grading. Wagyu beef is praised for its intramuscular fat and incredible marbling. The fat melts at relatively low temperatures and lies silky smooth on your tongue. Moreover, fat is the flavor carrier of the meat, and this Wagyu meat is bursting with flavor. A good Wagyu steak is undeniably something every enthusiast should try once.
4 Types of Japanese Wagyu
Wagyu is essentially a collective name for 4 Japanese beef breeds, namely:
Japanese Black (Japanese Black Kuroge Washu) – 80% of the cattle in Japan
Japanese Brown (Japanese Brown Akage Washu) – 18% of the cattle in Japan
Japanese Shorthorn (Nihon Tankakushu) – 1-2% of the cattle in Japan
Japanese Polled (Mukaku Washu) – less than 1% of the cattle in Japan
The most popular breed is Kuroge Washu (Japanese Black), which is the only breed that receives an A4 and A5 grading. There are multiple gradings in Wagyu beef, from which you can determine if you're dealing with the real deal.
Wagyu Grades
Grade A1: Low – marble score 1
Grade A2: Below average – marble score 2
Grade A3: Average – marble score 3 to 4
Grade A4: Good – marble score 5 to 7
Grade A5: Excellent – marble score 8 to 12
Additionally, a distinction is made in the genetic score. Full Blood Wagyu is thus FB (Full Blood).
Wagyu Genetic Score
F1 1/2 50.00% Wagyu
Overall Rating of Japanese Wagyu Beef
Marbling grade
Color and brightness of the meat
Firmness and texture of the meat
Color and quality of the fat
The achievable scores range from 1 to 5, and the meat is ultimately rated based on the lowest score of the 4 elements. For example, if 3 out of 4 elements are rated 5 and 1 out of 4 elements is rated 3, the carcass will receive a score of 3 from the Japan Meat Grading Association. Just to illustrate how precise the quality of this meat is and how strict the inspections are.
Japanese Black // Kagoshima Wagyu A5 BMS12
Kagoshima Wagyu comes from 100% full-blooded cattle (so FB) of the Japanese Black breed from Kagoshima, Japan. With a grade of 5+ and a BMS (marbling score) of 12, this is the absolute top of the bill. It's expensive, but you get what you pay for. The quality of Kagoshima Wagyu is guaranteed by strict control during meat selection. Only grades A3, A4, and A5 are considered good enough by the Japanese Meat Grading Association, and at The Butchery, you can find grade 4 BMS 8+, but also even grade 5+. At least you can be sure you're getting the real Japanese deal.
Getting the Most Out of Japanese Wagyu
Kagoshima Japanese Wagyu is meat to enjoy to the fullest. Of course, you can eat it as a whole steak, but perhaps even more commonly, you divide the Japanese Wagyu steak among your guests. An impressive amuse, a fantastic appetizer, or intermediate course: Japanese Wagyu is eaten exclusively and with a lot of attention. A sensation in your mouth, something you can truly savor. For illustration: a Wagyu entrecote of 400 grams can make incredible amuse-bouches for about 10 people, and with 100 grams of Wagyu, you can make a nice appetizer for 2 people. This way, you make the most of this amazing meat.
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Wagyu Kyoto Miyabi Beef
Wagyu Kyoto Miyabi, like our Kagoshima Wagyu, comes from Japanese Black cattle, but the cattle are kept under very strict conditions in the former capital Kyoto. Wagyu Kyoto Miyabi is only used outside Japan, as in Japan they are known as Kiyoto beef or Kameoka Beef. Only the very best cuts of A5, B5, A4, or B4 according to the Japan Meat Grading Association standard are good enough. This is Wagyu Japanese as you imagine it. Kagoshima Black is genuinely very, very special, but this takes it a step further. Absolutely not meat for everyone, but reserved for true enthusiasts. The marbling is sublime and the meat is buttery soft, but that also means you eat Kiyoto Miyabi in small quantities with a lot of attention. But that also means the price reflects it ;-)...
Kiyoto Miyabi Wagyu Beef is not an everyday treat. Nor a weekly treat. This is meat for very special occasions and even then, it's primarily meat to share. An entrecote of 200 grams is perfect for making multiple amuse-bouches or, for example, 4 appetizers. The meat is so intense that you'll surely impress with it!
Wagyu Facts & Myths
In the grapevine, you hear all sorts of things about the origins of Wagyu cattle in Japan. It's whispered that the animals are joyfully massaged while enjoying a beer with relaxing music by a celebrated composer like Mozart in the background. Whether that's true is yet to be seen. We doubt it. Massaging undoubtedly happens, but more to prevent tension in the muscles. Beer might be given to stimulate appetite, as the fat content of a Japanese Wagyu cow is key. Background music would contribute to the cow's relaxed state, benefiting the tenderness of the meat and also stimulating appetite. It all sounds nice and logical, but in our opinion, these are myths.
Australian Wagyu Beef
Cattle from the Australian Agricultural Company (AACo) are born and raised on the lush, vast expanses of Australian cattle farms.
AACo is a world-renowned organization that breeds the most prestigious cattle in Australia, including our Australian Wagyu meat. AACo has one of the largest Wagyu herds in the world. The animals are born in the wild and can graze freely there. AACo manages approximately 400,000 animals, primarily in Queensland and the Northern Territory. The company owns over 6 million hectares of land (!!!), which is about 1% of Australia's area. From that land, the animals are fed in spacious feedlots for a minimum of 200 days with a mix of the best grains, composed by the Japanese. The meat owes its popularity to the incredible fat marbling and pronounced flavor. Wagyu has an intense taste and melts like butter on your tongue. Although Wagyu naturally has a propensity for intramuscular fat (fat between the muscles), this Australian breed owes its flavor certainly also to its fine origin. The most well-known – and most exclusive – Wagyu meat comes from Japan (e.g., Kobe or Kagoshima). That's where the true connoisseurs are. The Japanese Meat Grading Association evaluates Wagyu among other things with the Beef Marble Score (BMS). This score ranges from 3 to 12, where 12 stands for excellent marbling. Wagyu from Australia, for example, scores an average of 8+, which is truly impressive. This beef is also a true flavor sensation and a must-try for anyone who appreciates exceptional steaks.
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How to Prepare Wagyu Meat?
Wagyu meat can, of course, be prepared in various ways, but pan or griddle cooking is perhaps the most common. After all, the meat is fatty and highly marbled, and you don't want to lose that fat. It's best to heat a pan and cook the Wagyu in its own fat. However, do grease the pan or griddle with sunflower oil. Prefer not to use olive oil, because it's too volatile and has an overpowering taste. Sunflower oil is nice and neutral and doesn't burn at high temperatures. Perfect, then, to grease the griddle or frying pan. For a steak about 2 cm thick, cook it about 2 minutes per side for medium doneness. Then wrap the Wagyu steak in aluminum foil and let it rest in a preheated oven at about 60 degrees. About a quarter of an hour is sufficient. The meat is very intense in flavor, so it doesn't need much else. Finely ground black pepper and optionally finish with coarse sea salt are sufficient. Slice the steak nicely for optimal visual, mouth, and flavor experience!
In a nutshell, see how delicious this meat can be when prepared? Be sure to check out the videos below. Believe us, you want to!
Japanese Wagyu Ribeye Preparation
Wagyu ribeye is a 100% flavor experience, but it's not meat you eat every day, of course. It's very intense meat, but also very exclusive. Therefore, it's not something you want to ruin. So, if you want to know how to prepare an A5 Wagyu ribeye nicely in the pan, take a look at the video below, it lasts less than two minutes.
VIDEO
Wagyu Entrecote Preparation
Not a fan of ribeye, but more of an entrecote lover? Then the same applies to A5 Wagyu. After all, with ribeye, the fat runs entirely through the meat, but entrecote has a distinct fat cap on the outside, which you can optionally cut into cubes so you can cook the A5 Wagyu entrecote in its own fat. Highly recommended! Of course, as you can also see in the video, the Wagyu entrecote is very marbled, but the meat itself is slightly firmer than ribeye. As is the case with every meat breed.
VIDEO
Which Wine to Pair with Wagyu?
For Wagyu meat, an oaked dry wine is ideally suitable. A wine with full, warm, and spicy notes brings out the flavors of Wagyu even better. Generally, wines with not too much tannins are a good choice. Think, for example, of Chianti Classico, Pinot Noir, Primitivo, Shiraz, or Zinfandel.
Which Sauce with Wagyu?
Sauce with Wagyu is generally not consumed much, but there are exceptions. Generally, Wagyu meat is so intense in flavor that you don't want to pour sauce over it. However, a sauce can add that extra touch. Not a thick, sticky sauce, but a sauce based on soy and ginger, for example. Or soy and garlic. And serve that sauce separately. Japanese Style, therefore! Also delicious with, for example, Wagyu bavette, gyu shabu shabu, or yakiniku skewers.
What Does Wagyu Mean?
Wagyu literally translates to Japanese cow. Wa = Japan and Gyu = Cow. Clear story, I think. At The Butchery, you also find Australian Wagyu, but honestly: it's still a Japanese beef breed and an absolute specialty from Japan. The real deal, indeed. Although it doesn't diminish that Australian Wagyu can be 100% full-blooded. But that's probably self-explanatory.
Is Wagyu Meat Halal?
Wagyu meat is not automatically halal. It depends on the slaughterhouse. Recently, there have been halal-certified slaughterhouses in Japan, and more halal Wagyu meat is being imported from Australia. A halal certification is often explicitly mentioned. At The Butchery, this is not the case.
Wagyu Meat Recipes
Wagyu meat recipes are sufficiently available on the internet. Our house friend BBQ Junkie made a – you guessed it – barbecue dish from Japanese Wagyu rib eye, and the well-known Hotel Okura also shares a recipe with Wagyu on their website. Type it in, and you'll find what you're looking for. Ultimately, preparing Wagyu meat is a matter of passion, so reading multiple Wagyu meat recipes is certainly advisable. It also benefits the anticipation…
Wagyu Beef for Christmas?
Have you had Wagyu beef on your wish list for a long time, but want to wait for a special occasion? How about Christmas? The ultimate occasion to enjoy together, and Wagyu beef is truly the pinnacle for real meat lovers. If you want to ensure that you can serve Wagyu during the holidays, don't wait too long to order! This exclusive meat comes straight from Japan and is therefore not so easily available ;-)
Buy Wagyu Online
Buying Japanese Wagyu is best done online, as this exclusive beef isn't found around every corner. At The Butchery, you find Kagoshima Japanese Black A5 BMS12 , A4 BMS8+, the super exclusive Kyoto Miyabi Wagyu A5+BMS12+, and a wide assortment of Australian Wagyu BMS8. Your order is delivered quickfrozen, meaning it's frozen at extremely low temperatures within the hour with optimal quality preservation. We deliver throughout the Netherlands from Monday to Friday between 17:00 - 22:00. You can choose your delivery day yourself, and if you order before 11:00 AM, you'll have your Wagyu beef at home the same evening. Buying Wagyu beef online is a breeze.
Of course, we understand if you have questions about this exclusive beef breed. After all, you don't eat this meat every day. So don't hesitate to call or email!
