What is Wagyu?

Discover the origins, unique marbling, and health benefits of Wagyu beef.

What is Wagyu?

Wagyu beef is celebrated globally for its extraordinary marbling, rich flavor, and unparalleled tenderness. Originating in Japan, "Wagyu" translates to "Japanese cow" and encompasses four specific breeds: Japanese Black, Japanese Brown (Akaushi), Japanese Shorthorn, and Japanese Polled. These breeds are renowned for their superior genetics, which contribute to the beef's distinctive qualities.

What Makes Wagyu Unique?

The hallmark of Wagyu beef is its exceptional intramuscular fat, known as marbling. This marbling not only enhances the beef's flavor but also ensures a tender, juicy bite every time. The fat in Wagyu has a lower melting point than other beef, contributing to its melt-in-your-mouth texture.

Different Kinds of Wagyu

Wagyu cattle have a storied history in Japan, where they were bred for their endurance and strength. Over centuries, selective breeding led to the development of four distinct breeds:

Japanese Black

(Kuroge Washu)

The Japanese Black is the most widely raised Wagyu breed in Japan, known for its extraordinary marbling that delivers a rich, buttery texture. It’s the foundation of what most people recognize as “Wagyu” beef.

Japanese Brown

(Akaushi)

The Japanese Brown (sometimes referred to as Japanese Red) is also known as Akaushi, or the “Emperor’s Breed.” Akaushi is the most premium type of Wagyu, which is why the world’s best steak restaurants serve it. It’s heart-healthy and has unbelievable buttery taste and texture. HeartBrand Beef owns the largest herd of Akaushi cattle in the U.S.

Japanese Shorthorn

(Nihon Tankaku Washu)

Native to Japan’s northern regions, the Japanese Shorthorn is celebrated for its lean composition and complex umami flavor. Unlike heavily marbled Wagyu, this breed offers a cleaner beef profile with a naturally savory depth. Its unique flavor is due in part to its elevated amino acid content.

Japanese Polled

(Mukaku Washu)

Japanese Polled cattle are known for their robust, hearty flavor and firmer texture. Developed from native Japanese cattle and Angus bloodlines, this hornless (mukaku) breed produces beef that emphasizes traditional richness over marbling.

What is Akaushi Beef?

Akaushi, meaning "red cow" in Japanese, is a specific breed of Wagyu cattle known for its balance of flavor, tenderness, and health benefits. Originating from the Kumamoto region of Japan, Akaushi cattle were introduced to the United States in the 1990s. HeartBrand® Beef is proud to raise Akaushi cattle on our fifth-generation Texas ranch, ensuring the highest standards of quality and care.

But What's the Difference?

Kobe Beef vs. Wagyu Beef

All Kobe beef is Wagyu, but not all Wagyu is Kobe.

Wagyu refers to four specific Japanese cattle breeds known for their rich marbling, tenderness, and buttery flavor. Kobe beef is a rare, highly exclusive variety of Wagyu that must come from Tajima-gyu cattle raised in Japan’s Hyōgo Prefecture, near the city of Kobe. To earn the Kobe name, the cattle must meet strict certification standards—making it one of the most premium and protected meats in the world.

While Wagyu beef in general offers a luxurious eating experience, Kobe takes it a step further with even more intense marbling and a melt-in-your-mouth texture. It's incredibly rare outside Japan, with only a small number of restaurants certified to serve true Kobe beef in the United States. Because of its limited availability and tightly controlled production, Kobe beef commands exceptionally high prices and is often considered the gold standard in beef quality.

That said, not all top-tier Wagyu needs the Kobe label. American Wagyu, Australian Wagyu, and specific Japanese breeds like Akaushi also offer phenomenal eating experiences with their own distinct advantages.

Akaushi Beef vs. Wagyu Beef

All Akaushi is Wagyu, but not all Wagyu is Akaushi.

Akaushi is one of the four Wagyu breeds native to Japan. Originally from the rolling hills of Kumamoto, Japan, the Akaushi breed made its way to Texas in the '90s through a rare agreement—and HeartBrand® has been stewarding that legacy ever since.

Today, our Certified Akaushi Beef® is raised with the same careful attention as in Japan, blended with bold Texas ranching tradition. The result? A rare, premium beef experience served in some of the world’s top steakhouses—and now, your kitchen.

When you choose Akaushi, you’re not just choosing Wagyu. You’re choosing the best of both worlds: legendary Japanese genetics and uncompromising American quality.