Wagyu and the factors contributing to its beef quality: A Japanese industry overview

Abstract

Wagyu cattle are originated from native Japanese breeds, which have evolved by adapting to the unique climate and environment of Japan. Since the modern beef-eating culture started to flourish in Japan in the 1860s, Wagyu has been improved for higher quality beef to satisfy the taste preferences of Japanese consumers. The most noticeable characteristic of Wagyu beef is its intense marbling. The high intramuscular fat (IMF) content improves the texture, juiciness and thereby the overall palatability. In addition, the composition of the fat in Wagyu is considerably different from that in other beef breeds. Characteristic Wagyu beef aroma gives sweet and fatty sensation. Wagyu beef is also valued for its high traceability and uniformity guaranteed because of the nationwide standards for beef carcass and trading. Although Wagyu producers are currently facing issues regarding calf production, Wagyu beef is increasingly being exported to the global market and creating new market value as one of the world's most luxury food products.