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Beef Classification

Wagyu Beef Guide: The Secrets of Quality

Not all Wagyu is created equal. Some cuts simply melt in your mouth, while others offer a firmer, meatier bite. Whether it's Japanese A5+ beef, American Wagyu, or Australian Wagyu, understanding the different types of Wagyu will help you choose the one that best suits your taste.

Japanese Wagyu: The Gold Standard

Japanese Wagyu is renowned worldwide for its unrivalled quality. Japan has extremely strict standards to ensure that its beef remains of the highest standard. The Wagyu grading system here includes marbling, tenderness and colour. The highest grade is Wagyu A5+  It has the most intense marbling, making the meat melt in your mouth and bursting with rich umami flavor. Although it is considered the pinnacle of Wagyu, A5+ is an extremely rare and expensive beef – a true luxury, but not an everyday option.

Kagoshima-Gyu Beef: Exceptional Wagyu – The World's Best Steak of 2022 !

Kagoshima-Gyu beef is a premium Japanese Wagyu, sourced from Kuroge Washu wagyu cattle raised in Kagoshima Prefecture. To be considered authentic Kagoshima-Gyu, the beef must meet strict quality criteria and achieve an A4 or A5 grade. Due to its unparalleled marbling, tenderness and exclusivity, Kagoshima-Gyu is considered one of the most expensive and sought-after steaks in the world. The 2022 World Steak Challenge judged the best steaks on the planet, giving producers the opportunity to showcase their exceptional quality meat. Our Japanese Kagoshima-Gyu Wagyu A5 won awards in the categories: World's Best Steak , World's Best Sirloin Steak and World's Best Grain-Fed Beef . However, limited supply and import restrictions mean that this beef is difficult to find outside of Japan. Especially the top A5+ grades.

This guide will help you understand the Wagyu beef grading system and make it accessible to gourmets, chefs, or food lovers alike.

How is Wagyu beef rated?

Judging Wagyu is a meticulous process, with two key criteria being marbling and yield grade .

Marbling (BMS)

  • Marbling is fat embedded in the muscle, visible as white streaks.
  • It is rated on a BMS scale from 1 to 12 , where a higher score means greater marbling.
  • The more marbling, the softer, juicier and more aromatic the meat.

Output class

  • It is determined by how much meat is obtained from the carcass.
  • Scale from A to C : A – highest yield, B and C – lower.
  • This helps to assess the value of meat in quantitative terms.

Wagyu purebreds and crossbreeds

The evaluation of Wagyu is inseparable from the purity of the breed. There are several main types:

  • Fullblood Wagyu – 100% purebred, never crossbred. This is the highest quality Wagyu genetics, ensuring unparalleled marbling and flavor.
  • F1 Wagyu is a first generation cross (usually 50% Wagyu and 50% another breed). The result is a unique flavor that combines the characteristics of both breeds.
  • F2 Wagyu – second generation crossbreed (~75% Wagyu). Retains most of the Wagyu characteristics (marbling, texture), but tastes slightly different than purebreds.

Japanese grading system

  • A5 Wagyu – the highest grade: marbling BMS 8–12, yield class A. This is an exceptional luxury, extremely soft, aromatic meat. Sought after all over the world.
  • A4 Wagyu – slightly less marbling than A5, but still luxurious and tender meat. Can be both purebred and F1/F2 crossbred.
  • A3 Wagyu – a balance between marbling and yield. Slightly leaner, perfect for everyday culinary use, but retaining a distinctive flavor.

Each category offers a unique experience – from the intense luxury of Fullblood A5 to the delicate taste of F1 or F2.

Regional differences in Japan

In Japan, Wagyu is also classified by region of origin. The most well-known types are:

  • Kagoshima
  • Miyazaki
  • Kobe

Each is distinguished by local breeding and feeding traditions, which give it a special character.

Summary

Understanding the Wagyu grading system is essential if you are interested in premium cuisine or gourmet experiences. Knowing the grading will allow you to choose your cut of meat responsibly and enjoy the true Wagyu experience.

Australian Wagyu: The Perfect Balance

Australian Wagyu combines luxury with affordability. These cattle come from the same Japanese lines, but are raised in Australia to the highest standards of husbandry, ensuring welfare and a stress-free environment. And, best of all, most Australian Wagyu is halal.

Using the AUS-MEAT grading system, where marbling is graded from 0 to 9+, Australian Wagyu offers a rich flavour, buttery texture and classic Wagyu character – while being more affordable and widely available than imported Japanese beef.

Why choose Australian Wagyu "Oakey"?

Oakey specialises in raising the highest quality Australian F1 Wagyu, delivering exceptional quality without the exorbitant price tag. Whether this is your first encounter with Wagyu or you are already a seasoned gourmet, our selected range reflects the best that Australia has to offer: rich flavour, marbling and consistent quality in every bite.

Which Wagyu is the best?

The answer depends on your preferences:

  • If you want the most marbling and luxury, choose only Japanese Wagyu.
  • If you crave a rare and prestigious grade – Kagoshima Kuroge Washu A5+ beef is number one.
  • If you want a high-quality combination of richer flavor, tenderness, and value, Australian Oakey F1 Wagyu is the ideal choice.

Final thoughts

Each type of Wagyu offers something unique. While Japanese A5+ Wagyu sets the gold standard, Australian Wagyu – especially premium cuts from Tasmania’s Oakey – delivers an unrivaled balance of marbling, flavour and value.

Whether you are preparing a Wagyu steak at home or planning a luxurious dinner party - Australian Wagyu will provide an experience without compromise. Discover our exclusive range and see for yourself why more and more professional chefs and gourmets across Europe choose our selected Wagyu beef.