Have you ever wondered what the difference is between Japanese Wagyu and its western counterparts raised in the U.S. or Australia? The answer is everything. While foreign wagyu certainly have a role to play, especially when it comes to accessibility at a lower price point, the difference could not be clearer when you taste foreign wagyu and Japanese Wagyu side by side. Here are 4 reasons why Japanese Wagyu is the superior choice:
1. The Real Stuff
In Japan, only an animal whose blood comes 100% from one or a mix of the 4 Wagyu breeds and is raised in Japan can be called “Wagyu.” In contract, in the US and Australia, an animal can be called “wagyu” as long as it has at least 50% wagyu blood.
2. Broader Gene Pool and Constant R&D
From 1976 to 1998, a total of 247 live Wagyu cattle and 13,000 units of frozen Wagyu semen were exported from Japan to the US. Because the Japanese government has banned the exportation of such materials since then, all wagyu produced in the US are from this limited gene pool.
The exportation of live Wagyu cattle or semen samples from Japan to Australia was never permitted. The Australians got their hands on wagyu from the US, so all Australian wagyu also originate from the same gene pool as the US wagyu.
Due to the limited gene pool, the opportunities for improvement and R&D surrounding creative breeding are limited.
On the other hand, universities and Wagyu producers in Japan have been preserving exceptional Wagyu specimen and experimenting with creative breeding for decades, which has resulted in a product of ever so tantalizing flavor and delicate texture.
3. Feed and Rearing Methods
Wagyu cattle in the US are largely fed on processed feed such as streamed corn meal, wheat, soybeans, and sugar syrup. In Australia, they tend to graze more.
While Japanese Wagyu also eat a fair amount of corn and soybeans, their diet varies by brand and region. Some Wagyu enjoy wine or beer, while others feast on apples or even charcoal. The result is the distinct terroir in each brand.
In addition, Japanese farmers pay individual attention to each animal to ensure optimal health and minimum stress. The Wagyu sheds are kept sparkling clean that they often smell like fresh flowers and sweet greens. Some farmers have even installed machines to release negative ions into the air to boost the Wagyu’s mood and health.
4. Traceability
Each Japanese Wagyu animal comes with a birth certificate and a traceability number. The traceability number tells you where exactly a particular animal has been from the moment it was born to the moment it reaches your restaurant or plate.
This level of transparency and accountability is not found in any other food product on the plant.