The Ultimate Guide to Wagyu: Understanding Japanese, American, and Australian Varieties
There is no shortage of confusion and misinformation when it comes to wagyu (see our Myths & Facts blog post for more on the topic). Adding to this confusion is that wagyu is sometimes distinguished by its country of origin, with Japan, Australia and US being the largest producers of wagyu.
But does country of origin even matter? Or, since Japan is the origin of wagyu, is there any difference in quality between wagyu from the US or Australia?
Yes and yes, and here’s why: Anyone buying beef in the US should be skeptical about the authenticity of any beef labeled as “wagyu” or “kobe”. But in other markets, like Japan and Australia, that’s not the case at all. In each of these cases, the country of origin can be used as a proxy for the quality and authenticity of its wagyu. Which is “best” is a matter of preference, but what follows is our attempt to set the record straight on the differences, so that you can understand them and pick the best steak for you.
The Real Deal: How to Spot Authentic Wagyu by Country
Japanese Wagyu is obviously the real deal. If you’re a US consumer and you come across wagyu that you can be certain was imported from Japan, it’s safe to say that you’re looking at 100% Full Blood Kuroge Washu wagyu.
Technically there are other cattle breeds of Japanese wagyu that don’t have the distinctive marbling we’ve all come to know and love. That trait is exclusive to the Kuroge Washu breed (see more about the different breeds here). Kuroge Washu A5 is generally the only kind of wagyu that’s imported to the US market, which is why “Japanese Wagyu” is a safe proxy for the most authentic wagyu you can buy.
Meanwhile, at the other end of things, any beef in the United States with at least 46.9% wagyu genetics can be labeled as such. Like many things, once a “minimum” is established, the market tends to shift to that lowest common denominator when it comes to quality. After all, why invest in higher quality if you can’t distinguish yourself and charge more for it? Does that mean that there are NO fullblood wagyu producers in the US? No, but they’re few and far between. Unfortunately, the standards (or lack thereof) in the US beef market mean that you can’t be sure of the quality you’re getting when you buy American wagyu.
So what about Australian Wagyu? It falls in between the two, leaning a little towards the higher quality, Japanese end of the spectrum (see info graphic). The Australian market has more specific definitions to call attention to and inform consumers how authentic their wagyu is. Whereas the United States has a 46.9% minimum, in Australia, the minimum is 50%, followed by a tiered grading system that extends all the way up to 100% fullblood (which would be any wagyu with two fullblood parents).
Source: https://www.wagyu.org.au/for-members/fullblood-and-commercial-breeding
From Select to A5: Comparing Wagyu Grading Systems Worldwide
Separate from authenticity is the question of marbling and grading of the beef itself. The two are highly correlated, but not perfectly so. For example, if you had a fullblood wagyu steer and grass fed it on an open range, it would likely not be as well marbled as a 50% wagyu crossbred steer that was finished on a 300 day grain finish in a feedlot.
Japan and Australia grade beef on a 12 point Body Marbling Score (BMS) Scale, while the USDA uses a much simpler scale that has 3 retail grades, Select, Choice and Prime (along with several lower tier grades too for canned meat and processed foods). The problem is that USDA Prime, the highest tier, begins at what would be considered a low-to-medium tier on the BMS Scale in Australia and Japan (see infographic below).
The Final Cut: Choosing the Right Wagyu for You
In a world of confusing and misleading marketing terms (especially in the US market), specifying the country of origin for wagyu is a very useful clue as to the quality and authenticity of the beef that’s under the label.
While Japan holds the title of being the most authentic and highest quality (most marbled), it has a price point to match. American wagyu is all over the place in terms of quality, but offers a lower entry level price point. Australian wagyu meanwhile strikes a nice balance between the two.
Which is “best” is your call, and you may even prefer different countries for different cuts and different occasions. We might recommend an A5 Wagyu Striploin for a fancy special occasion, but an American Wagyu brisket or Tri Tip if we were in the mood to use a smoker or grill on the 4th of July.