Japanese, American, and Australian Wagyu: The Meatery Helps Home Chefs to Understand the Differences

Sometimes beef is more than just beef — it is a slice of culinary heaven. With its concentration of fat, distinctive marbling, and unforgettable buttery taste, Wagyu is proving that it is in a class of its own. For years, Wagyu could largely be found only in gourmet restaurants, but The Meatery, a rapidly growing company in California, is introducing it to enthusiastic cooks across the United States. Their guide is Founder/CEO Nick Fiorentino, a Wagyu expert who is bridging the gap between home kitchens and the secrets of 5-star dinner tables. Below, Nick reveals the differences between Japanese Wagyu, A5 Wagyu, American Wagyu, and Australian Wagyu so that more people will discover the fun of cooking incredible beef on their stoves or grills.

What is Japanese Wagyu?

Nick explains that while the love of Wagyu beef has spread across the world, it actually began in Japan. “The country’s distinct climate, geography, and breeding techniques all contributed to the Japanese Wagyu industry,” he says. “The meat was so delicious and distinctive that at one point, only the imperial family and samurai could enjoy it. It was seen as the epitome of luxury dining, but fortunately, today any of us can have it at our own tables.”

Japan’s thriving Wagyu industry focuses on two breeds of cows: the Matsusaka and the well-known Kobe (The Meatery is a member of the Kobe Beef Association). Both breeds are the source of “A5 Wagyu” and “Wagyu,” though there are some crucial differences. The prefix “A5” indicates that it is the highest grade of Japanese Wagyu beef. This means that it has the most intense marbling or a Beef Marble Score of 9–12, with maximum intramuscular fat.

“As you can imagine, A5 Wagyu is popular because of its richness and is best savored in small quantities,” Nick recommends. “Remember to experiment with different BMS grades, as perfection is completely subjective. Also, feel free to ask us about the differences in cuts, as the marbling will vary between ribeyes, sirloins, and filet mignons. That way, you can learn more about the nuances of Japanese Wagyu and A5 Wagyu and have fun in your own kitchen.”

What is American Wagyu?

American Wagyu has exploded in popularity over recent years due to its taste, texture, and great price, but before a person introduces it into their at-home menu, Nick recommends keeping four points in mind:

• American Wagyu is right for a person who prefers a less fatty flavor due to the beef’s less intense marbling.
• The genetic makeup of the cow is important. As Japanese cows are bred in the United States, it is possible that steaks or burgers that are labeled as “Kobe beef” or “Wagyu” might actually be diluted, cross-bred versions instead.
• American Wagyu, then, is normally a 50–50 cross between an Angus cow and a 100% Wagyu.

“Generally, this is why American Wagyu is cheaper than Japanese Wagyu, but that does not mean one is better than the other. The first is still very tender and has a robust flavor,” says Nicholas. “It’s just an opportunity for the cook to try both and see which one that they prefer. That’s fun research to do, don’t you think?”

What is Australian Wagyu?

Broadly speaking, Australian Wagyu refers to Japanese Wagyu that are born, raised, and processed in Australia. From there, things get even more interesting:

• F1 Australian Wagyu are a 50/50 crossbreed.
• Purebred Australian Wagyu have 93.75% Wagyu genetics or higher.
• Fullbred Australian Wagyu have 100% traceable Wagyu genetics.

“One of the biggest differences between Australian and Japanese Wagyu is their marbling,” Nick says. “Compared to an American Prime Angus steak, the Japanese A5 has 3–4 times the marbling whereas an Australian Wagyu has 2–3 times its marbling. What that means for your menu is that you will serve steak or hamburgers that are more ‘beefy’ but still more delicious than what you might ordinarily have on your plate.”

Japanese, American, or Australian Wagyu? Which one should chefs choose?

Behind every type of Wagyu lies a rich history and culinary excellence. “You really can’t go wrong with any type so long as you understand its nuances, including best cuts, cooking techniques, and meal pairings,” Nick believes. “Reach out to us at The Meatery. We will be happy to help you jump into Wagyu, sort out which type to start with, and bring affordable gourmet beef into your own kitchen.”

About The Meatery

The Meatery is one of the largest providers of ultra-premium Wagyu beef in the United States and was founded by Nicholas Fiorentino in 2020 during the pandemic to ship Wagyu beef to consumers unable to enjoy it at restaurants. The Meatery has since grown to ship throughout the USA and Canada and has two retail locations in the San Diego area, with many more planned. The Meatery is part of the Kobe Beef Association, making it one of just a handful of providers that is authorized to sell genuine Kobe beef. To learn more about Wagyu beef, including cooking tips and recipes, please visit https://themeatery.com/.