With over 2,000 years of experience raising wagyu cattle, the Japanese have cultivated and curated the most magnificent meat in the world.
The most famous prefecture, Hyogo Prefecture, is where the acclaimed, secretive Kobe beef is raised — and the closed nature of the region has made it some of the most sought after meat in the world. Beyond Kobe, there are myths about how farms and prefectures raise wagyu cattle to create unprecedented marbling and flavor profiles.
While Japanese Black Wagyu account for 90% of all wagyu cattle in Japan, many of the small and private farms that A-Five Meat Company works with actually have their own naming system for their wagyu cows based on their proprietary feed and operation. As a result, there are distinct flavors based on just the farm and prefecture (without getting into the marbling and yield).
To further distinguish itself from other countries, Japan implements a unique tracking system and cattle ID number, that can trace back three generations. Many farms will also provide a certificate for each cow or parts that are ordered.
Japan’s attention to detail, respect for history, tradition, and an appreciation of the culinary arts is a core element in their process of raising wagyu, which can't be topped anywhere else in the world.
|100% full blood wagyu genetics||A5 top quality and grade||Cattle issued lineage certificate tracing back 3 generations with a 10 digit cattle ID||Each farmer has their own proprietary formula||30+ Months||Over 200 Wagyu brands/farms|
Both American and Australian wagyu include a mixture of purebred and cross bred Wagyu. Even more, as Japan continues to build their cross-breeding program, they continue to produce incredible wagyu meat.
F1 Australian Wagyu is a first-generation crossbred animal that's a mix of wagyu and holstein cow. One main difference with the F1 Australian Wagyu is a stronger resilience to disease and sickness, which makes it a trustworthy product that's easy to import and transport.
|Full-blood & cross breeding (Wagyu / Holstein)|
Silver Label: BMS 6-7
Black Label: BMS 8-9
Double Black Label: BMS9+
|F1, first generation crossbred - top of the genetic split||Varies from farm to farm||22-28 Months||All Natural with no use of antibiotics|
Wagyu beef was first imported to America in 1975, With two black and two red bulls imported to Morris Whitney.
Since then, wagyu beef has grown in to a giant market in America, leading several farms to focus on 100% full bred wagyu while other farms crossbreed Japanese Wagyu with American Angus. There are no other breeds of cattle in America that come close to the flavor and marbling that the American Wagyu cattle has to offer; the BMS (beef marbling scale) is noticeably than the highest American grade, Prime, and provides an incredible opportunity for cooking.
While American Wagyu does not work on the same quality scoring and grading scale as it does in Japan, this emerging market is responsible for producing incredible versions of Japanese Wagyu. American Wagyu plays a vital role in increasing the quality of beef produced in America, giving health conscious consumers the opportunity to enjoy high-quality red meat.
Full-blood & cross breeding
(Wagyu / Angus / Holstein).
|BMS not often used to determine grading||Limited transparency||Complete transparency||26-30 Months||Features 100% full-blood|