Wagyu refers to a highly prized breed of Japanese cattle renowned for its superior quality, exceptional marbling, and rich, buttery flavor. The term “Wagyu” translates to “Japanese cow” (wa meaning Japanese and gyu meaning cow). This premium beef is celebrated for its melt-in-your-mouth texture and unparalleled tenderness, making it a favorite among gourmet enthusiasts worldwide.

There are four main types of Wagyu cattle: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled. Among these, Japanese Black is the most commonly raised and is responsible for producing some of the finest Wagyu beef. Popular varieties of Wagyu include Kobe beef, Matsusaka beef, Omi beef, and Hida beef, each with distinct qualities depending on the region and breeding methods. Wagyu is meticulously raised with a special focus on diet and care, ensuring the highest standards of quality that make it one of the most luxurious and sought-after meats in the world.