Japanese Wagyu beef is divided into five grades from high to low, namely A5, A4, A3, A2, and A1. Marble-like distribution can be seen in beef grade A3 and above, among which grade A5 wagyu is the top grade.

Japanese Wagyu beef is recognized as the best quality beef cattle in the world today. Its meat has obvious marble patterns, also known as "snowflake meat". Japanese Wagyu beef is extremely expensive because of its juicy, tender and unique flavor. A5 grade wagyu is the most suitable for sashimi because the subcutaneous fat is evenly distributed in the shape of snowflakes, so it tastes like it melts in your mouth.

Wagyu breeds:

1. Tajima beef:

The most famous black Wagyu is Tajima beef in northern Hyogo Prefecture. Tajima has a superior natural environment. The mountain streams are rich in various minerals and are truly mineral water. Various herbs grow on the mountain, many of which grow in the areas where Kuroge Wagyu cattle usually graze.

2. Matsusaka beef:

Matsusaka beef is an expression of beef grade and a feeding method, not a breed of cattle. When the Tajima cows are 8 to 9 months old, they are bought and transported to a small area centered on Matsusaka City, south of the Kumode River and north of Miyagawa in Mie Prefecture, where they are raised for three years.

Reference for the above content: People's Daily Online-Japanese Food Discovery: Japanese Wagyu Beef, regarded as a "national treasure"