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Wagyu

Japanese-origin cattle bred for extreme intramuscular marbling — buttery, almost sushi-like beef.

Wagyu (literally 'Japanese cow') refers to four breeds of Japanese cattle famous for off-the-charts marbling. True Japanese A5 Wagyu is graded on a scale up to 12 (BMS, Beef Marbling Score) and is so rich it's typically served in 2-4 oz portions. American Wagyu is a Wagyu-Angus crossbreed — less intense, more affordable, easier to cook in normal-sized portions.

Related Terms

Marbling

The intramuscular fat that runs through a steak in white veins — directly determines flavor, juiciness, and price.

Ribeye

Heavily marbled steak from the rib primal — the fattiest, most flavorful steak on the cow.

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