When you hear the word “Wagyu,” you probably picture a thick, buttery steak that melts in your mouth faster than you can say “medium-rare.” But here’s the kicker—not all types of Wagyu beef are created equal. If you’re gonna drop serious coin on beef, you better know your A5 from your Aussie crossbreeds.
🥩 What is Wagyu Beef, Really?
The word “Wagyu” (和牛) literally means “Japanese cow.” But this ain’t just any cow. These cattle are genetically predisposed to produce highly marbled beef—laced with rich intramuscular fat that melts like butter and hits you with a flavor bomb.
The different types of Wagyu beef include four elite Japanese breeds, all raised under rigorous conditions. From genetics to feed to massage (yeah, massage), every factor affects how that steak lands on your plate.
🔍 Types of Wagyu Beef By Breed(Explained)
1. Japanese Black (Kuroge Washu) – The Crown Jewel 👑
🥇 Over 90% of Wagyu beef
💎 Produces A5-grade cuts
🌟 Extreme marbling, ultra-buttery texture
If you’re serious about grilling premium cuts, knowing the types of Wagyu beef—from the ultra-rich Kuroge Washu to the rare Mukaku—is essential.
2. Japanese Brown (Akage Washu) – The Lean Machine 🏋️
🧬 Less marbling, more muscle
🍖 Richer, beefier flavor
💡 Often sold as “Red Wagyu”
Think ribeye meets CrossFit. Still tender, but with some bite.
3. Japanese Shorthorn (Nihon Tankaku Washu) – The Flavor Bomb 💥
🔥 Savory, umami-rich meat
🧂 Minimal marbling
🐂 Rare even in Japan
Best grilled thin and fast—like yakiniku. Bold beef, no fluff.
4. Japanese Polled (Mukaku Washu) – The Ghost 🕵️
🦄 The rarest of the four
🧬 Selectively bred for lean meat
🇯🇵 Almost never seen in stores
A culinary collector’s item. You won’t find this at your neighborhood butcher.
🇯🇵 Famous Regional Wagyu Brands
🐮 Kobe Beef (Hyogo Prefecture)
- Only from the Tajima line of Japanese Black
- Must meet strict A4 or A5 criteria
- Certified by the Kobe Beef Association
If it’s not from Hyogo and not certified, it ain’t real Kobe.
🐮 Matsusaka Beef (Mie Prefecture)
- Only virgin females
- Exceptionally tender and marbled
- Some consider it even more luxurious than Kobe.
🐮 Omi Beef (Shiga Prefecture)
- Japan’s oldest Wagyu brand
- Balanced marbling, deep umami
Underrated but elite. Think Kobe’s quieter cousin with serious credentials.
📊 Wagyu Grading Explained: A5 and Beyond
Yield Grade (A–C):
- A = Highest yield of usable meat
Quality Grade (1–5):
- 5 = Best in marbling, color, firmness, and fat quality
A5 = Peak Wagyu perfection. Like the filet mignon of filet mignons.
🧈 The BMS Score (Beef Marbling Standard)
Japan’s BMS runs 1 to 12.
- USDA Prime = BMS 4–5
- A5 Wagyu = BMS 8–12
That intricate marbling? Looks like snowflakes tattooed into the beef. It’s not just pretty—it’s pure flavor.
🌎 Wagyu Around the World
🇺🇸 American Wagyu
- Usually crossbred with Angus
- Still rich and tender, just less fatty
Great intro option. Makes killer steaks without the $300 price tag.
🇦🇺 Australian Wagyu
- Often crossbred or fullblood
- Marbling score up to 9
Slightly leaner but still luxurious. Good balance of flavor and cost.
🔥 Smokey’s Take:
If you want that Wagyu experience without mortgaging your house, go with American or Aussie Wagyu. Still premium, still damn good.
🔥 Best Cuts of Wagyu for Grilling
- Ribeye: Supreme marbling. Best for A5.
- Striploin: More chew, great fat-flavor ratio.
- Tenderloin (Filet Mignon): Ultra-tender, clean taste.
- Chuck Eye / Flat Iron: Budget-friendly with bold flavor.
Want to flex on the grill? Ribeye’s your ticket. Want something leaner? Try the striploin or tenderloin.
🧂 How to Cook Wagyu Like a Pro
For A5 Wagyu:
- Cut thin (½” or less)
- Hot pan, 30–60 seconds per side
- No seasoning beyond salt
For Crossbred Wagyu:
- Treat it like a high-end steak
- Reverse sear or medium-high grill
- Rest 5–10 minutes before slicing
A5 melts fast—don’t overthink it. Crossbreds? Let the grill do its thing, but show some respect.
🍽️ Final Thoughts from Jake “Smokey” Taylor
Look, Wagyu isn’t just a steak—it’s a whole dang experience. Now you know every type of Wagyu beef, how it’s graded, and how to cook it like a master.
Whether it’s a backyard ribeye or a blowout birthday A5, Wagyu is art. And you, my friend, are the artist. Fire it up. Respect the beef. And enjoy every luxurious bite.
Frequently Asked Question:
Q: What’s the difference between A5 Wagyu and USDA Prime?
A5 Wagyu has a higher Beef Marbling Score (8–12) than USDA Prime (typically BMS 4–5), resulting in richer flavor and tenderness.
Q: Is American Wagyu real Wagyu?
Yes, but it’s typically a crossbreed between Japanese Wagyu and Angus cattle—less marbled but still flavorful.
Want to master Wagyu ribeye? Don’t miss our perfect ribeye recipe or grilling techniques guide to cook it like a pro.
