Posted on by

fullmetal alchemist claus

In fact, a foodie names Larry Olmsted wrote about the fake Kobe steak scam in an in-depth Forbes article that shines a light on the Japanese Wagyu industry in other countries outside of Japan. This part of the rating is really more for the purveyor than for those of us sidling up to a steak dinner. wagyu However, be aware that sellers of imposter Wagyu will mark it up in price just because they can, so dont rely on price too much. arrived in perfect condition and was just melt in your mouth amazing! You can eat more of it, he says. Wagyu and Kobe are some of the most prized steaks in the industry, and with good reason. Part of that influence involved beef. For starters, its pronounced wah-gyoo, not wah-goo, a mispronunciation thats common even among American Wagyu farms (and that admittedly tripped up even this intrepid reporter), says Heitzeberg. Can't wait to order again! This company was originally founded on the idea of crowdsourcing beef, where a group of buyers on the internet could join together to procure a premium head of cattle and a great price, then call dibs on the part they wanted until it was gone. But you shouldnt dismiss American Wagyu as an excellent substitute for Japanese Wagyu. The fat in these meats are also high in Omega 3 and Omega 6, which are good fatty acids that your body needs for energy and bodily processes. While Kobe cows are given a high level of care, its safe to say that most cattle in Japan receive similar treatment. Normally grass-fed beef is much leaner; however, the intense marbling of this Wagyu still provides enough fat that you get the best of both worlds with beefy grass-fed flavor and a grain-finished level of marbling. Olmsted noted that Japanese beef, at the time, was not allowed by the United States as an import, which debunks the so-called ability of many restaurants to sell what they labeled as genuine Kobe beef. Since then, the U.S. has had its own version of Wagyu beef within its own borders. While there may be some truth to this, its generally not the case. Here are five of our favorite purveyors. Please turn it on so that you can experience the full capabilities of this site. Photo: courtesy CUT by Wolfgang Puck. Wagyu is graded for its marbling on a scale of 1-12, with 12 being the highest achievable quality. ", "Unlike any steak we've ever eaten. In these countries, such cattle are referred to asDomestic Wagyu,and are raised under controlled breeding programs, ensuring true Wagyu quality. Genuine Wagyu beef can be difficult to find in the U.S. And what makes Kobe beef so special that it regularly commands thehighest per-pound priceson the market? Marbling is the distribution of soft white intramuscular fats within the red meat. Not only are they fed a strict, top-of-the-line diet, these cattle are bred for greatness and taken excellent care of. The meticulous care of these cattle easily bump up the price. Many of the restaurants are located in large cities, like Chicago, Las Vegas, and New York City, so they can be good places to add to your list if you plan to travel. Privacy Policy| Of those four breeds, one of the breeds is genetically unique, Heitzeberg says. That goes without argument. Technically, there is no real American Kobe beef because Kobe meat comes only from Japans Hyogo prefecture. The result is a rich, luscious cut of beef that practically dissolves once it hits your tongue. Many shady restaurants, grocery stores, and wholesalers will attempt to sell non-authentic Wagyu beef and steaks as Kobe, Kobe-Style, or Wagyu in order to charge higher prices. To be labelled Kobe, cattle must meet the following seven standards upon slaughter: Because of these stringent standards, only between 3,000 and 4,000 head of cattle qualify as authentic Kobe cattle each year. At this level, the beef is considered a work of art! The most sought after regional varieties of Wagyu all come from Tajima-Gyu cattle, including Matsusaka, Omi, and you guessed it Kobe beef. We sell some of the best domestic Wagyu in your favorite cuts, like the rib eye, filet mignon, and boneless strip. With Wagyu, the cow metabolizes the fat internally, so its integrated within the muscle. But no matter how many Michelin-starred menus this delicacy graces, all of the facts about Wagyu steak still tend to elude even the most seasoned diners. So what sets Wagyu apart from other kinds of cattle? Mishima offers a wide variety of cuts as well as ground Wagyu for some decadent burgers. To understand that four or five, you need to know about another rating system: the Beef Marbling Standard (BMS) rating. Every ribeye is a steak, but not all steaks are ribeyes. Additionally, US farmers have proliferated raising their own hybrid cattle. so you can be your own butcher, breaking down the meat exactly to your own specifications. Special feeds were created out of forage, grasses, and rice straw, then supplemented with corn, barley, soybean, wheat bran, and in some cases, even beer or sake. http://notesofnomads.com/kobe-beef/ Every ribeye is a steak, but not all steaks are ribeyes. wagyu sukiyaki Unfortunately, we cant get that here in the states because it wont pass USDA regulations on the bone.. You may have heard kobe used interchangeably with Wagyu, or used to tout an expensive cut of meat. The disease caused neurodegeneration of cows, which ultimately caused several loss of functions for the animal. In 2012, the USDA began allowing Japanese beef to enter the country, meaning the genuine Kobe beef was no longer off the table for Americans. D'Artagnan is confident our meats and prepared foods are the best tasting you'll find, which is why we back every purchase made at dartagnan.com with a 100% Satisfaction Guarantee. A similar rule applies to Kobe and Wagyu beef: Every Kobe steak is Wagyu, but not all Wagyu steaks are Kobe. If you have the opportunity, order one of each. wagyu In Holy Grail Steak Co., we found a company similarly obsessed with sourcing the worlds best beef. In order for something to be labeled as Kobe beef, first of all, it has to originate in Kobe, Japan. http://www.ansi.okstate.edu/breeds/cattle/wagyu/ in an in-depth Forbes article that shines a light on the Japanese Wagyu industry in other countries outside of Japan. How is Wagyu and Kobe steak consumed in Japan? Wagyu fat melts at a lower temperature than any other cattles, resulting in a rich, buttery flavor unseen in other strains of beef. American Wagyu beef cuts includeboneless strips, filet mignon, flat iron, and even burgers. Sources/Further Reading Thanks for visiting! Wagyu fat melts at a lower temperature than any other cattles, resulting in a rich, buttery flavor unseen in other strains of beef. There are several strains of Japanese Black cattle, including the highly prizedTajima-Gyustrain. To be designated as "A5 Wagyu," the beef must be raised in Japan and achieve the highest possible rating by the Japanese Meat Grading Association. An A represents the highest meat yield, while a scrawnier cow will get a B rating. Also in America, the Wagyu is crossbred with angus, whereas in Australia, they generally use Holsteins, which produce a more tender meat that has less of a beefy flavor than its Stateside counterparts. The likes of Eric Ripert, Barbara Lynch, Daniel Boulud and more have been counted as customers and during the pandemic, the company started selling even more of its products to us mere kitchen mortals. Yet not all Wagyu is created equal: Robb Report and Holy Grail have partnered to curate a collection of beef that highlights the ultra-rich A5 from Japan and the beautifully marbled American cuts, so you can enjoy the ultimate Wagyu experience at home. For years some of the best chefs in the game turned to DArtagnan as a premier purveyor of gourmet ingredients from foie gras to wild game to humanely raised meats. Shop our selection of one-of-a-kind gifts, all directly sourced from the producers. And while these steaks are high in fat, thats not necessarily a bad thing, contrary to popular belief. Eventually three major strains of black Wagyu emerged: Tajima, Fujiyoshi and Kedaka. Thats because American Wagyu comes from cattle with Japanese Wagyu bloodlines. In America, 90% of authentic Domestic Wagyu rate as USDA Prime, the highest possible rating afforded to beef. (Hyogos capital city is Kobe, hence the name). This couldnt be further from the truth, according to Heitzeberg. Like this article? Kobe is some of the highest-quality beef you can buy, so making it into ground beef is something no true fan would do. Check out these beautifully marbled, There are several strains of Japanese Black cattle, including the highly prized. Kobe is essentially just a brand of Wagyu beef, in the same way that Nike is a brand of shoe. Wagyu & Kobe Beef: The Difference Every ribeye is a steak, but not all steaks are ribeyes. The package includes A5 Wagyu strips from three distinct regions of Japan: Kobe, Miyazaki and Hokkaido. The. To be designated A5 Wagyu, the beef must be raised in Japan and achieve the highest possible rating by the Japanese Meat Grading Association. Subscribe to RR1 Live+ for exclusive virtual events all year long (at least 1 per month), conversations with Robb Report editors, special perks, and more. Our A5 Wagyu beef is the real thing: exceedingly hard-to-find and imported from Japan. ", "All of our A5 cuts were superb. Among the premium ingredients on offer is A5 Wagyu imported directly from Japan. Related: Buy the Holy Grail Steaks ultimate Wagyu experience to enjoy at home. Ranchers massage the animals because theyre hard workers day in and day out, and regular massages help to loosen their joints after a hard day of work. . That goes without argument. Youll be hard-pressed to find many other steaks that are as richly marbled and as flavorful as Wagyu and Kobe. Japanese Wagyu Beef Boneless Ribeye Steak, A5 Grade, Japanese Wagyu Beef Boneless Striploin, A5 Grade, Japanese Wagyu Beef Boneless Ribeye, A5 Grade, Do Not Sell or Share My Personal Information. The same is true for Kobe cattle. To be true kobe beef, it has to be from Kobe. Subscribe now and save. Cattle have been in Japan for millennia, but the Wagyu weve come to know started taking shape in during the Meiji Restoration beginning in 1868, when the government introduced Western influences to the nation. Fuji, Rueshaw and Judo) and the American Wagyu was born. However, what makes Wagyu beef different than those popular cuts is its texture, which is more similar to the melt-in-your-mouth. To become a rater requires three years of training, and each animal is rated by three separate raters. However, like American Wagyu, what comes from Australia is crossbred beef. Wagyu, on the other hand, can be either Japanese or American. Unfortunately, Kobe beef is trademarked only in Japan and that trademark does not extend outside the countrys borders. The ban has since been lifted, and Kobe is allowed back into the country. If you see burgers marketed as Kobe at the supermarket or in a restaurant, theres a good chance that its not real Kobe beef theyre selling. Check out these beautifully marbledKobe-style Wagyusteaks you can get shipped to your door. . http://www.cnn.com/2014/10/07/travel/cnngo-japan-beef-wagyu/ For reference, USDA Prime beef, the highest designation of quality in the U.S., is equivalent to a 4 or 5 marbling score. While a lot of purveyors, working with limited supplies, will be able to get you thin cuts of A5, Meat N Bone comes through with big, prime rib roast-sized cuts of the finest Japanese beef (all the way up to 11 lbs!) But over the years some outstanding importers have made inroads in Japan, working directly with ranchers to bring outstanding A5 to America. And in New Zealand, one ranch raises crossbred Wagyu cattle in a way thats quite different from the Japanese. A4 and A5 are picking up where Prime leaves off and goes beyond., If you have A5 12 Wagyu, you have the best of the best. A similar rule applies to Kobe and Wagyu beef: can be traced to the late 1800s. Eventually, Japan realized how prized of a breed of cattle it had created and eventually banned the export of any members of the herd, thus ensuring the very best stayed home. Instead, you can check this site to find restaurants in the United States that sell real Kobe beef from Japan. This fat is also unsaturated and high inOmega-3 and Omega-6 fatty acids, meaning not only is Wagyu marbling more delicious, its also more healthy. Ive eaten my bodyweight several times over in Japanese Wagyu and American Wagyu, and I havent tasted anything thats angus mixed with Wagyu at any percentage that tastes like Japanese Wagyu does at 100 percent.. Generations of careful breeding and management of diet and exercise contribute to the unique marbling of Wagyu beef. Sign up and be the first to hear about exclusives, promotions and more! Wagyu marbling is alsobetter tasting. When it comes to steak, that means Wagyu. So Wagyu refers to any cattle that is bred in Japan or the Japanese-style. The editors of Robb Report scour the globe (and the Internet) for the best of the best and only endorse products we loveand think youll love, too. Its important to understand that this rating system is a very Japanese thing. And, since the majority of these cattle are only shipped within the country after slaughter, the prices can soar for those exclusive cuts that export to other countries. Whats important isnt that A or B, its that five or four, Heitzeberg says. Four strains of cattle dominate the Japanese beef trade to this day and one of them is Japanese Black cattle. American (top three) and Japanese (bottom two) wagyu have different marbling patterns. Out of all the cattle raised on Wagyu farms, the ones that can pass as certified Kobe beef are fewer. If you see burgers marketed as Kobe at the supermarket or in a restaurant, theres a good chance that its not real Kobe beef theyre selling. wagyu gorgonzola prosciutto jam artagnan campagna dartagnan Japanese cattle raising is a prized tradition within the country, and many cattle ranchers are known for taking excellent care of their animals. You used to only be able to get the finest Wagyu in the world if you were at a high-end steakhouse or dining at a Michelin-starred restaurant. Marbling rating (BMS) of 6 or higher on a 12 point scale. It is considered the most abundantly marbled beef in the world. D'Artagnan is confident our meats and prepared foods are the best tasting you'll find, which is why we back every purchase made at dartagnan.com with a 100% Satisfaction Guarantee. Simply put, Wagyu means Japanese cow, But the straightforward definition belies a subject riddled with misinformation. Kobe is some of the highest-quality beef you can buy, so making it into ground beef is something no true fan would do. Many of the same processes for raising and feeding each cow in Japan are used in the Americas, too, so you wont find much of a difference in texture or flavor between Japanese and American Wagyu. Kobe is a variety of Wagyu. Cuts from these cattle typicallyexceed the qualityof other Prime steaks. Wagyu beefyou know, the transcendently tender, fatty, umami-rich steakhas become as synonymous with luxury as caviar or black truffles. Many shady restaurants, grocery stores, and wholesalers will attempt to sell non-authentic Wagyu beef and steaks as Kobe, Kobe-Style, or Wagyu in order to charge higher prices. Terms of Use, {"products":[{"id":"KITJP001-1","name":"Japanese Wagyu Beef Boneless Ribeye Steak, A5 Grade","variant":"","brand":"D'Artagnan","price":"179.99","category":"Meat & Game / Beef / Japanese Wagyu Beef","list":"Meat & Game / Beef / Japanese Wagyu Beef","position":1},{"id":"FBWSL029-1","name":"Japanese Wagyu Beef Boneless Striploin, A5 Grade","variant":"","brand":"D'Artagnan","price":"1,999.99","category":"Meat & Game / Beef / Japanese Wagyu Beef","list":"Meat & Game / Beef / Japanese Wagyu Beef","position":2},{"id":"FBWRI016-1","name":"Japanese Wagyu Beef Boneless Ribeye, A5 Grade","variant":"","brand":"D'Artagnan","price":"1,699.99","category":"Meat & Game / Beef / Japanese Wagyu Beef","list":"Meat & Game / Beef / Japanese Wagyu Beef","position":3}]}, {"products":[{"id":"KITJP001-1","name":"Japanese Wagyu Beef Boneless Ribeye Steak, A5 Grade","variant":"","brand":"D'Artagnan","price":"179.99","category":"Meat & Game / Beef / Japanese Wagyu Beef","list":"Meat & Game / Beef / Japanese Wagyu Beef","position":1},{"id":"FBWSL029-1","name":"Japanese Wagyu Beef Boneless Striploin, A5 Grade","variant":"","brand":"D'Artagnan","price":"1,999.99","category":"Meat & Game / Beef / Japanese Wagyu Beef","list":"Meat & Game / Beef / Japanese Wagyu Beef","position":2},{"id":"FBWRI016-1","name":"Japanese Wagyu Beef Boneless Ribeye, A5 Grade","variant":"","brand":"D'Artagnan","price":"1,699.99","category":"Meat & Game / Beef / Japanese Wagyu Beef","list":"Meat & Game / Beef / Japanese Wagyu Beef","position":3}],"tagManagerID":"GTM-5NWRDD","currency":"USD","resouces":{"logUrl":"/on/demandware.store/Sites-dartagnan-Site/default/GoogleAnalytics-Log"}}, {"loggedInStatus":"false", "maxCartValue":"undefined"}. wheatgrass SITEWIDE SAVINGS: 15% OFF. , breeders took extraordinary care. It is sometimes said that herders would massage their cattle to alleviate muscle tension caused by cramped spaces (though many people consider this only a myth). USDA Prime ratings go to steaks with incredible marbling that come from U.S. farms, but the Kobe grading scale reaches far beyond the grades given to USDA Prime steaks. Japan is the creator of Kobe beef. So American ranchers had to breed and raise with the genetic lines already introduced to America. And then its packaged with some of the finest American Wagyu as well. wheatgrass With our direct connections to Japan, we're able to bring you the highest quality Wagyu beef available. Heitzeberg, who admits it wasnt until hed spent ample time meeting with Japanese slaughterhouse owners and farmers (his minor in Japanese at the University of Washington helped) that he felt like he truly understood Wagyu. Incredible!". A similar rule applies to Kobe and Wagyu beef:Every Kobe steak is Wagyu, but not all Wagyu beef is Kobe. Subscribe now and get up to 63% off the cover price. It is sometimes said that herders would massage their cattle to alleviate muscle tension caused by cramped spaces (though many people consider this only a myth). Wagyu is grade for its marbling on a scale of 1-12, with 12 being the highest achievable quality. Only Kobe steak thats been imported into a country from Japan can be authentic Kobe meat. Traditionally, Wagyu and Kobe are served in small portions, often sliced thinly, to curb the loss of flavor. Our consistent quality and commitment to excellence has kept the D'Artagnan name in the best American restaurants and kitchens for more than 35 years. Kobe beef is considered the most abundantly marbled in the world, brimming with the creamiest, most decadent, most flavorful streaks of fat a steak can have. In addition to the looser rating system and divergent cattle-farming techniques, the biggest difference between American Wagyu and Japanese Wagyu is that Japanese Wagyu is purebred, where American Wagyu is crossbred. Though Heitzeberg is quick to stipulate that this doesnt mean that American Wagyu isnt delicious. The middle you want to keep as raw as possible. Because Kobe beef exemplifies everything that makes Wagyu better! Whats interesting about Wagyu, though, is that the more you eat, the less you might notice the flavor. Youll learn something new, and you will appreciate it for more than just being so expensive.. That has led to a total herd of Wagyu in the US thats around 40,000 total with about 5,000 of them being full-blood Wagyu. Olmsted noted that Japanese beef, at the time, was not allowed by the United States as an import, which debunks the so-called ability of many restaurants to sell what they labeled as genuine Kobe beef. http://www3.jmi.or.jp/en/about.html This is because the fat content can take over your palette, making it less likely for you to be able to savor every bite. This highest grade Japanese Wagyu is the holy grail of beef. Wet aged Vs Dry Aged Steak: Whats the Difference? Whats the difference between American Wagyu/American Kobe and Japanese Wagyu/Japanese Kobe Beef? From the intense marbling of Kobe beef to the Wagyu Olympic award-winning Kagoshima A5. Why Are Kobe Beef Prices so high? So if youre in the mood for a steak dinner, and you want a giant steak, you cant really do that with Japanese Wagyu.. USE CODE SITEWIDE. Thanks! Wagyu beef is known for its intense marbling and carries a well-deserved reputation for exquisite taste, texture and tenderness. Why did the United States ban Kobe beef and Japanese Wagyu? Kobe meat would lose its famous texture if it were to get turned into a burger patty, too. What are the requirements for Japanese beef to be Wagyu of Kobe? (adsbygoogle = window.adsbygoogle || []).push({}); Try these great grilling recipes for the spring and summer. However, a couple of years later, Olmsted wrote an update to his article to say that some small amounts of Kobe beef now being available in the United States. So what is Wagyu beefand why does it taste and feel unlike any other steak youve ever had? A4 is just below that level, representing a BMS score of 6 through 8. At the turn of the century, the United States banned Kobe and other Japanese meat imports into the country as a result of the mad cow disease outbreak. Domestic Wagyu and Kobe-Style Beef In recent years, Wagyu cattle have been exported from Japan to countries such as Australia and the United States. chops chop dartagnan artagnan harissa Chicago Steak Company is also a seller of. So take some time to browse around and enjoy yourself. We have a list of resources found here on how to best prepare your Wagyu for best flavor. Just slice it super thin so it melts in your mouth. In the US system, we have the four grades, ranging from Select Choice to Prime, Heitzeberg says. Many of the restaurants are located in large cities, like Chicago, Las Vegas, and New York City, so they can be good places to add to your list if you plan to travel. If you purchase a product or service through a link in this story, we may receive a small commission. , which also registers Wagyu cattle in Canada and other countries. As a result of these breeding methods combined with longer periods for fattening, Wagyu cattle have anunparalleled level of marbling. Each farm may have slightly different feeds for their cattle, but you can expect them to be fed with mostly a grain-based diet, including corn or corn meal, fermented sugar cane stalks, wheat, barley, soy beans, and other grains. Theroots of Wagyus superioritycan be traced to the late 1800s. [American Wagyu] is still going to be crazy marbled with intense flavor, but its most likely Wagyu bred with angus, Henderson says. The disease could also spread to humans, which is why the U.S. took such drastic precautions against imported beef. Or, of course, if you went to Japan. Well, more accurately it was born after the bulls were crossbred with American Angus cattle. Its almost like a sweetness, Heitzeberg says. How to Cook a Frozen Steak (Without Thawing It), Grilling with a Cast Iron Skillet: The Secret to a Perfectly Seared Steak, Can You Eat Steak Raw? Unfortunately, while Kobe beef is trademarked in Japan, that trademark does not extend outside the countrys borders. It is sometimes said that herders would massage their cattle to alleviate muscle tension caused by cramped spaces (though many people consider this only a myth). Kobe, in short, is a variety of Wagyu. No other livestock does that. Think of your average piece of steak. There has also been production of Wagyu beef in the United States since the 1970s, when the first Japanese Wagyu cattle were imported into the country. It was simply stunning. In fact, some say that it has the most intricate marbling of any beef in the world. In these countries, such cattle are referred to asDomestic Wagyu,and are raised under controlled breeding programs, ensuring true Wagyu quality. Not quite as decadent as A5, Mishimas steaks are less marbled and thus better for grilling than the ultra-fatty Japanese import. How, exactly, do you know if the Japanese Wagyu beef or Kobe steak youre buying is authentic? Learn more. Kobe beef is a special type of Wagyu beef thats famous for its marbling. In America, there arent such stringent rules in place, so the rating may be employed as a gimmick. Your browser's Javascript functionality is turned off. The difference comes down to selection, care, feeding, and the obsessive, extraordinary efforts of Wagyu breeders. The difference comes down to selection, care, feeding, and the obsessive, extraordinary efforts of Wagyu breeders. Theyre out there foraging on the natural Montana grasses, but you dont know what else theyre doing. In other words, a cow left to roam, could also be prone to stressful, cortisol-raising experiences. The first factorthe one that differentiates As from your Bs is yield. This is why any meat thats marketed as Kobe beef anywhere outside of Japan isnt traditional, authentic Kobe beef. Wagyu is richly marbled, steakhouse quality, and famous for its umami flavor and buttery finish. Plus, get the exclusive Robb Report tote bag FREE. Try it today to see the difference for yourself. to find restaurants in the United States that sell real Kobe beef from Japan. And if you see the words American kobe on a menu, take it as a big red flagAmerican kobe doesnt exist. Check out our tutorial videos on how to properly prepare your Wagyu so you get the most out of the experience. The most sought after regional varieties of Wagyu all come from Tajima-Gyu cattle, including Matsusaka, Omi, and you guessed it Kobe beef. Now, the raising and registration of Wagyu in the U.S. is managed by the American Wagyu Association, which also registers Wagyu cattle in Canada and other countries. American Wagyu exemplifies everything that you know and love about traditional Japanese Wagyu, as it comes from the same bloodlines as Japanese cattle and is raised using similar practices. Indeveloping Wagyu cattle, breeders took extraordinary care. There are two components that go into that rating. This means any other breed, even raised by an award-winning Wagyu cattle farmer in the exact same conditions as Wagyu, would not produce Wagyu beef. wagyu gorgonzola prosciutto jam artagnan campagna dartagnan Chances are, itll have a fat cap on its outside. Its an extremely fascinating but confusing world, says Joe Heitzeberg, the co-founder and CEO of Crowd Cow. But theres a lot to learn about Japanese beef, domestic Wagyu, and everything else you need to know about real Kobe beef. Special feeds were created out of forage, grasses, and rice straw, then supplemented with corn, barley, soybean, wheat bran, and in some cases, even beer or sake. Photo: courtesy Shutterstock, Theres a misconception that Wagyu is produced in the same way that foie gras is: The cows movement is limited and theyre force-fed in order to create fatty, tender meat. Kobe beef is thecrme de la crme it is the most sought after and most expensive beef in the world, with single portions often selling for, Japan is the creator of Kobe beef. From Beechers Handmade Cheesethe same outfit that brought us one of our favorite fromages made in the UScomes a company devoted to outstanding crossbred American Wagyu that boasts Kuroge Washu cattle bloodlines. How does Japanese beef compare with USDA Prime beef? Certified Kobe beef is highly prized in the steak world. You just made that up, Heitzeberg says. Once you've tried their product, rate the flavor of what you've eaten. So what sets Wagyu apart from other kinds of cattle? Theres also a limited number of farms that raise these Japanese cattle somewhere between 200 and 300 of them compared to the thousands that raise regular, non-Japanese Wagyu cattle. Thefour strainsof cattle that resulted dominate the Japanese beef trade to this day.