The meaning of the two Japanese words Wa and Gyu cow is simply Japanese cow. Japanese Wagyu is always named after the region or farm that it was raised and cared for. Some people actually believe that Kobe is the name for Wagyu but that is just the name of an area in Japan and is tagged with the name from that town. There are basically four types of Japanese Wagyu, only two of them are bred outside of the country, we will review some of the other differences below.
Popular Farms of Japanese Wagyu Beef
There are a lot more people in the world today that eat the carefully raised massaged beef that comes from the farms in Japan. Some Popular Types of Japanese Wagyu Beef are Yonezawa, Kobe and Mastusaka as well as Mishima, Omi and Sandra. The global demand on the beef has made it necessary for some of these Wagyu to be bred in countries outside of Japan. One side effect of the increase in demand coupled with the limited land space, which reduces open air grazing space. The cattle are actually a bit fatter and larger than when the demand was less.
The Meiji Era Influenced Black Japanese Wagyu Beef
Originally a considerable worker on the farms where they resided before the turn of the twentieth century. In 1944 after being examined by the Japanese administration the Black Japanese Wagyu was awarded a certificate of acceptance as native beef. The quality of this breed was refined and became even more exquisite with breeder techniques from the Meiji Era. This cattle was set into breeding with other foreign breeds of cow and this gave it an even fattier and stockier standard in the beef.
The white marble fat in this beef runs all through the meat and around the edges in a thick layer. Known to literally melt in your mouth when cooked a perfect. The black wagyu is raised until it reaches the age of approximately 30 months. This massaged beef ranks high in most tastings.
From an Town Called Kumamoto
The next Wagyu cow we will discuss is called Akage Washu, and the translation from Japanese to English is Red Cow. Strangely enough the other name for this Wagyu is Japanese Brown. These well bred cows are from Kumamoto and also Kochi. There are a few hundred thousand of these wagyu at the moment in Kumamoto but the number is dramatically lower for the Kochi and one could easy say there are not even a thousand at this time. This was another workhorse of a cow on the prefectures that raised them. These cows have spots on the nose and sometimes near the hoof.
The Akage Washu Japanese Wagyu is not quite fatty as the black wagyu, it still has the massaged beef quality and a fair amount of marbled fat running through the meat. These cows are usually raised after they are older than 24 months.
The Shorthorn Has a Wagyu Taste of it’s own
The breed of cattle known as the Stronghorn are exclusively bred and farmed in Japan. In the North of Japan, in the region that is now currently devastated by the Tsunami in 2011, there is a town called Tohoku where this breed of Japanese Wagyu came from. As with all massaged beef these cows are taken extremely well care of and the breeding process has been set to provide this cow with an oily and superb texture. Cattle from the Nanbu region were brought over to this area to cross gene pools and some say that is the reason why this beef has a taste of its own
Hearty Red and Lean Cattle
Angus from Scotland where crossed with the black Wagyu from Japan to create this specific lineage of cattle. Such a heavy buff beef this one comes in as the leanest of all the massaged cows from Japan. It’s easy to say this may be the rare of the Wagyu.