4 Must-Try Wagyu Beef Varieties

"JAPAN'S FOOD" EXPORT FAIR (JFEF)

Jul 26, 2024

There is a wide selection of delectable meats that are a part of Japan's exceptional cuisine. The distinctive flavours and textures of these meats set them apart. But of course, there is Wagyu beef.

Renowned all over the world for its exquisite flavour and luxurious reputation, Wagyu beef is a solid testament to Japan’s culinary prowess. Japanese culinary art is defined by its inventive techniques and deep traditions, and these four Wagyu beef varieties are a window into that world.

These must-try Wagyu beef varieties are sure to make an indelible mark on any palate, making them ideal for both seasoned gourmands and food enthusiasts.

1. Hida Beef

Originating from Gifu Prefecture, Hida beef is one of the Wagyu varieties that food enthusiasts must try in Japan. The black-haired Japanese cattle used to make Hida beef are grown for a minimum of fourteen months.

The refined flavour and silky texture of Hida beef have earned it widespread acclaim. It is ideal for dishes such as Japanese sashimi, yakiniku, sukiyaki, or hot pot due to its well-balanced fat content and exquisite marbling.

2. Kobe Beef

The Tajima breed of Japanese black cow is the ancestor of the Kobe beef that is produced in the Hyogo Prefecture and, more especially, in the city of Kobe. Kobe beef is a gourmet delicacy because only a small number of Wagyu cattle can achieve the rigorous standard. Meat must be born, raised, and processed inside the Hyogo Prefecture according to these stringent standards to obtain the esteemed Kobe beef label.

Also, while all Kobe is Wagyu, not all Wagyu is Kobe. Kobe is one of the rarest and most expensive varieties of Wagyu, and its softness, marbling, and legendary flavour are world-renowned.

3. Matsusaka Beef

Matsusaka beef's delicate flavour and high quality have earned its place among Japan's most prestigious beef varieties. Mie Prefecture's Tajima cattle, bred with care, provide this high-quality Wagyu beef.

These cattle's remarkable marbling and exquisite flavor have earned them a reputation for excellence. These outcomes are attained by providing targeted feeds and massages to the cow. Its extraordinary quality makes it very desirable among gourmets.

4. Omi Beef

Breeders of Certified Omi Beef cattle in Shiga Prefecture draw their water fort from the pure springs that surround Lake Biwa, the "mother lake," and the lush, natural surroundings that surround the region. Because of this one-of-a-kind environment, the beef can maintain its excellent flavour and succulent texture.

With a heritage spanning over four centuries, the Omi Beef brand is Japan's oldest and considered the best Wagyu beef in the world by many. Omi Beef has also been a go-to for meat lovers for decades, thanks to its exceptional quality and long history of excellence.

However, organic doesn't necessarily guarantee local. Organic produce often travels long distances to reach your local grocery store, increasing its carbon footprint.

Indulge in the unparalleled excellence of Japan's Wagyu beef

Among the many premium meats available in Japan are Hida, Kobe, Matsusaka, and Omi beef. Trying different kinds of Wagyu beef will pave the way for a captivating experience towards the heart of the nation’s culinary mastery and diverse heritage.

For both experienced food enthusiasts and those with a passion for exploring new flavours, Japan's Wagyu beef provides a remarkable culinary experience. This will leave a lasting impact on the taste buds and cultivate a greater admiration for the world of gourmet cuisine.