Are All Cattle Raised in Japan Called Wagyu?

Okay, let's talk about this topic.

---

Are All Cattle Raised in Japan Called Wagyu?

This is a very common misconception, but the answer is: No, not all cattle raised in Japan are called Wagyu.

Simply put, "Wagyu" refers to specific cattle breeds, not just the place of origin. It's similar to how not all sparkling wine produced in the Champagne region of France can be called "Champagne" – there are strict regulations.

To make it easier to understand, we can divide beef sold in Japan into two main categories: "Wagyu" and "Kokusan-gyu" (Domestic Beef).

"Wagyu" vs "Kokusan-gyu": Key Differences

1. Wagyu - It's All About "Pedigree"

The definition of "Wagyu" is very strict, with the core focus being pedigree and breed. You can think of them as the "nobility" or "elite families" of the cattle world, with meticulously managed family trees (pedigree registration).

Legally, only the following four purebred Japanese cattle breeds and their crossbred offspring can be called "Wagyu":

• Japanese Black (Kuroge Washu): This is the most common and famous Wagyu, accounting for over 90% of all Wagyu. Top brands like Kobe beef, Matsusaka beef, and Omi beef belong to this breed. Its hallmark is the beautiful marbling, resembling marble ("shimofuri").
• Japanese Brown (Akage Washu / Japanese Brown): Also known as Red Wagyu, it has lower fat content than Japanese Black, more lean meat, and a richer beef flavor.
• Japanese Shorthorn (Nihon Tankaku Shu): A relatively rare breed, primarily pasture-raised, known for lean meat and a unique flavor.
• Japanese Polled (Mukaku Washu): The rarest breed, nearly extinct. It has thick subcutaneous fat but less intramuscular fat.

Key Point: The primary condition for being "Wagyu" is being one of these specific breeds, born and raised in Japan.

2. Kokusan-gyu (Domestic Beef) - It's All About "Residency"

The term "Kokusan-gyu" is much broader; its core definition is the place of raising.

As long as a cow was raised in Japan for the longest period of its life, its meat can be labeled as "Kokusan-gyu".

This cow could be:

• Any breed: For example, common black-and-white Holstein cattle (primarily dairy cows), whose meat after culling is "Kokusan-gyu".
• Foreign-born cattle: For instance, calves imported from Australia or the US, as long as they are raised in Japan (with the rearing period in Japan exceeding the time spent abroad), their meat can also be called "Kokusan-gyu".

Key Point: "Kokusan-gyu" doesn't care about origin (breed), only about "residency" (where it lived the longest).

A Simple Analogy: Champagne and Sparkling Wine

• Wagyu is like Champagne: It must be made in the Champagne region of France, from specific grape varieties and using specific methods. It represents pedigree, origin, and quality standards.
• Kokusan-gyu is like Sparkling Wine from France: Any sparkling wine produced in France can be called this, but it's not necessarily Champagne, as it might use different grapes or methods. It only indicates the place of production.

A Table to Understand the Difference

To Summarize: What Does This Mean for Us Foodies?

When you see beef in a Japanese supermarket or restaurant:

• If you're seeking that ultimate melt-in-your-mouth experience with incredibly rich marbling, look for the "Wagyu" label. Of course, the price will be much higher.
• If you just want an everyday yakiniku (grilled meat) or sukiyaki meal and aren't chasing the pinnacle of marbling, then "Kokusan-gyu" is a very cost-effective choice. Its quality is also very good, just not as "spectacular" as Wagyu.

So, next time someone says "all cattle raised in Japan are Wagyu," you can tell them it's actually two different things! "Wagyu" is the purebred elite, while "Kokusan-gyu" is more like a "Japanese resident" status.