Alright, you met my family. But hey, I've got a brand too! Ever heard of Kobe or Matsusaka? Yep, my famous cousins. Let me introduce them.
Dr. Wagyu
(*) Hover over the highlighted prefecturesto see some examples of famous wagyu brands.
Japan produces over 320 wagyu brands raised in regions all over the country. Similar to how wine is categorized by its region and method of cultivation, each wagyu brand meets unique standards according to the production area, bloodline, breed, grade, the method of rearing and period of time raised.
A heartfelt thank you for the growing love from around the world!
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Throughout the 1900s, a small amount of wagyu was exported from Japan. After being certified as a "BSE-free country" with the lowest risk by an international organization in 2013, exports gradually expanded, supported by government promotional efforts.
More recently, the amount of exported beef has been rapidly increasing over the past 10 years. The chart at right shows some of the most popular destinations.
The top three export destinations are Taiwan, Hong Kong, and the United States.
In Japan, people even rank us based on fame, price, and crave-worthiness. Curious who's at the top? Let's check it out!
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The top wagyu brands are also known as Japan's "Three Great Wagyu" (Nihon Sandai Wagyu), though whether Omi Beef and Yonezawa Beef are included varies by region. The chart at right lists a subselection of some common Wagyu brands, based on their level of recognition.
Likewise, prices for wagyu can vary widely between brands. Here, the reference price is calculated based on an exchange rate of 150 yen per dollar.
"Matsusaka Beef" in particular is a highly coveted brand, followed by "Kobe Beef" and "Yonezawa Beef."
Speaking of Kobe beef, let me introduce you to my friend Yuki. He is from Kobe and co-authored this story!
Tajima Beef and Kobe Beef have specific definitions that are considered the strictest in Japan. Only beef that meets these criteria can be recognized as Kobe Beef and distributed globally.
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Meat grade is one of the criteria used to define Tajima and Kobe Beef.
Kobe Beef should be selected from Tajima Beef that meets following conditions
With these strict criteria, how many Tajima Gyu are selected as Kobe Gyu?
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In 2008 for example, only half of Tajima Gyu were selected as Kobe Gyu.
In 2013, this percentage jumped to 65%.
To over 80% in 2018.
Why the increase? The number of Kobe Gyu has been increasing in recent years due to the expansion of breeding cows, increased production of fattening cattle through embryo transfer, improvements in feed, and enhanced information dissemination.
With an improvements in certification rate, constructing meat processing facilities for export, and enhancing its brand power, Kobe beef has begun to be exported overseas.
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Hyogo Prefecture is located in western Japan and is home to Kobe. It features a diverse landscape, including mountains, coastline, and rich cultural heritage.
Tajima and Kobe Gyu are produced at designated farms in Hyogo. They belong to each region's Japan Agricultural Cooperatives.
JA Tajima in the Tajima region has the largest number, followed by JA Hyogo Rokko in Kobe and JA Awaji Hinode in Awaji Island.
In 2024, a total of 51.2 tons of Kobe beef was exported to 19 countries and regions.
But I'm not the only one from Hyogo going abroad, Yuki just started his Ph.D. in the U.S.
Compared to other types of beef, wagyu is usually much more expensive, especially in countries like the U.S. and Australia.
One reason for this is that Japan’s highest Wagyu grade sets a far higher standard than the top beef grades in the U.S. and Australia. Even lower-graded Wagyu is equal to or better than the top grades in these countries.
(*) Hover over a BMS bar on the chart to see how Wagyu compares to the quality standards in Australia and the U.S.
The beauty of beef lies in its diverse flavors, from marbling to texture, unique to each cut. You can hover over the cow illustration to explore the characteristics of each cut.
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Unlike in the U.S., where steak is often eaten on its own, Wagyu in Japan has a rich tradition of being served in various ways. You can click on an image below to learn about some of the common servings.
