What the Heck is a Wagyu?

Wagyu” literally means “Japanese cow.” Wagyu beef comes from one of four types of Japanese cows: Japanese Black (Tajima-Gyu), Japanese Brown (Red), Japanese Poll, or Japanese Shorthorn. It is famous for its genetic predisposition for intramuscular fat (also known as ‘marbling’) and tenderness.

You may have heard of “Kobe Beef”. Kobe is Wagyu that comes from a specific prefecture (state) in Japan. Champagne is a sparkling wine that comes from a certain area of France. There are fine sparkling wines from other areas of the world, they just can’t be called Champagne unless they originate from the Champagne area. So all Kobe is Wagyu, but not all Wagyu is Kobe.

You might have seen ”American Wagyu” featured on a restaurant menu. American Wagyu is often a 50/50 cross of Wagyu and Angus (known as a F1 cross). You get the large size and quick growth of an Angus and some of the marbling of a Wagyu. Georgia Mountain Wagyu does NOT market F1 crosses. Our Wagyu are either Pure blood or Full blood. Pure blood Wagyu means that one great, great grandparent or a previous generation was not a Wagyu. Pure bloods are at least 15/16 (or 93.75%) Wagyu. Due to the higher percentage of Wagyu genetics, the intense marbling and richer flavor showcase the classic Wagyu traits. Full bloods are 100% Wagyu. Once you interbreed, you can’t breed up to 100%. Full blood Wagyu are rather rare and higher priced.

More next week with some nice pictures showing Wagyu vs classic Choice and Prime beef grades.