Wagyu

Wagyu beef from Japan is a superior ingredient, lauded as one of the highest quality and most sought-after beef types globally. It stands out for its distinctive marbling (intramuscular fat) and a tender, melt-in-your-mouth texture. Today, Rimping Supermarket invites you to explore the origins, history, and special qualities of Wagyu beef.

The Genesis and Development of "Wagyu"

The origin of Wagyu beef dates back over 2,000 years in ancient Japan. In its early days, these cattle were raised primarily for agricultural purposes, such as rice farming and as draft animals. It wasn't until Japan's Tokugawa Period (1603-1868 AD) that agriculture and cattle raising significantly advanced.

The Tokugawa government supported cattle rearing as a source of revenue through taxation. This led to a substantial increase in the cattle population in Japan. Farmers began to focus not only on the strength of the cattle but also on the quality of their meat. Consequently, the selection of Wagyu breeds began, aiming to produce high-quality beef.

The term Wagyu is derived from two Japanese words: Wa (和), meaning Japan, and Gyu (牛), meaning cow. Combined, it literally translates to "Japanese cow" or "Japanese beef." However, the term Wagyu does not refer to all Japanese cattle. Instead, it is specifically designated for four main breeds raised in Japan primarily for meat consumption. These include:

The 4 Main Wagyu Breeds

• Japanese Black (Kuroge Wagyu) This is the most commonly raised Wagyu breed in Japan, regarded by many Japanese as the supreme breed. Characteristics Large cattle, vibrant red meat, higher marbling than other breeds, exceptionally tender, melts in the mouth (high Marbling Score). Popularly raised in the Kansai region (e.g., Hyogo Prefecture), Chugoku region (Okayama, Yamaguchi, Hiroshima Prefectures), and Miyazaki Prefecture in the Kyushu region.
• Japanese Brown (Akage Wagyu/Akaushi Wagyu) The progenitor of red cattle breeds. Characteristics Higher proportion of red meat to fat, with a fat ratio lower than 12% (unlike the Japanese Black with extensive marbling), firm texture, and delicious to chew.
  Popularly raised in Kumamoto Prefecture in the Kyushu region and Kochi Prefecture in the Shikoku region.
• Japanese Shorthorn (Iwategyu) Commonly raised in the Tohoku region (e.g., Iwate, Aomori, Akita Prefectures) and Hokkaido. Characteristics: High red meat content, low fat, less fatty aroma, but rich in amino acids that enhance its delicious flavor (Umami-rich).
• Japanese Polled Primarily raised in Yamaguchi Prefecture. Characteristics Currently the rarest Wagyu breed in Japan, accounting for only about 1% of the total cattle population. It has less fat and a chewier texture but is favored by those who appreciate a more robust meaty texture and intense flavor. Japanese typically use this type of beef for grilling or steaks to fully enjoy its rich taste.

Famous Regional Wagyu Brands

Beyond distinct breeds, the quality of beef from these four Wagyu breeds also varies based on the environment, region, and rearing methods, giving rise to renowned regional brands such as:

• Omi Beef An original Japanese Black breed raised for over 400 years. Carefully raised in a fertile environment near Japan's largest freshwater lake, with cattle housed individually to allow ample exercise space. Distinguishing features: Bright red meat interlaced with white fat, beautiful marbling, sweet and fragrant flavor. When cooked, it offers an incredibly tender mouthfeel.ฃ
• Matsusaka Beef A Japanese Black cattle breed raised in Matsusaka City. Reared in tranquil, cool-climate areas with meticulous care. Their diet is carefully selected, and they are even given beer to drink. Special characteristics: Fine muscle fibers, exceptional tenderness, and beautiful marbling.
• Tajima Guro Beef A Japanese Black cattle breed originating from Tajima, a northern town in Hyogo Prefecture, known for its rich natural environment, pristine water sources, and cool climate. Highlight Pinkish-white marbling with fine, frothy fat globules infiltrated within the red meat, known as Shimo Furi (meaning "frosty" or "snowfall"). It has an extremely tender texture. Popularly thinly sliced and grilled on a hot plate, similar to Yakiniku.
• Kobe Beef A Japanese Black cattle breed also originating from Tajima. Derived from cattle meticulously raised at specific livestock farms, fed with specially selected rice stalks and corn. Characteristics: Exquisite marbling, delicate, well-balanced flavor, and a unique aroma.

Premium Wagyu at Rimping Supermarket

At Rimping Supermarket, we are proud to offer premium imported Wagyu beef from top-quality regions in Japan, including Iwate, Saga, Nagasaki, and Hokkaido Prefectures. This allows you to experience rare and exquisite beef all in one place.