What is Wagyu Ground Beef and Why is it So Special?

Wagyu ground beef has become increasingly popular in recent years, prized for its exceptionally rich, buttery flavor and tender texture. But what exactly is Wagyu beef, and what makes Wagyu ground beef stand out compared to conventional ground beef?

What is Wagyu Beef?

Wagyu refers to four specific Japanese cattle breeds – Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled. The name “Wagyu” literally means “Japanese cow” in Japanese.

While Wagyu beef originally comes from Japan, the term “Wagyu” has also come to encompass cattle bred outside Japan using fullblood Wagyu genetics, such as American Wagyu.

The Origins of Wagyu Cattle

Wagyu cattle originate from Japan, where they have been bred for meat quality for over 2,000 years. Within Japan, Kobe beef is considered the pinnacle of quality Wagyu. True Kobe beef comes from the ancient Tajima strain of Japanese Black cattle, raised to strict standards in the Hyogo prefecture.

Selective breeding over centuries has resulted in Wagyu cattle that produce finely marbled beef with a high percentage of evenly dispersed intramuscular fat. This extensive marbling is key to Wagyu’s renowned taste and tenderness.

What Makes Wagyu Beef Special?

Wagyu beef stands out for its extensive marbling, which leads to several advantages over conventional beef:

• Flavour – Abundant marbling gives Wagyu beef a remarkably rich, buttery, full-bodied flavor compared to leaner beef.

• Tenderness – The marbling melts during cooking, keeping Wagyu beef juicy and tender. This creates a signature “melt-in-your-mouth” texture.

• Healthier fat – Wagyu contains a high percentage of monounsaturated fats, which may benefit heart health.

• Digestibility – The high ratio of monounsaturated fats also makes Wagyu beef more digestible.

Wagyu Cattle Breeds

There are four breeds of cattle that qualify as Wagyu, though Japanese Black is by far the most common:

• Japanese Black – Originating from Kobe, Tajima genetics known for intense marbling. Over 90% of Wagyu cattle are Japanese Black.

• Japanese Brown – Known for hardiness and excellent marbling. Accounts for less than 10% of Wagyu.

• Japanese Shorthorn – Valued for rich flavor but lower marbling than other breeds. Very rare.

• Japanese Polled – Hornless Wagyu with marbling, texture and umami similar to Japanese Blacks. Extremely rare.

How is Wagyu Beef Graded?

In Japan, Wagyu beef is graded by the Japan Meat Grading Association from 1 to 5, with 5 being the highest quality grade:

• Grade 1 – Insufficient marbling, labeled as “no grade”

• Grades 2 & 3 – Some marbling, equivalent to USDA Prime

• Grade 4 – Abundant marbling, superior tenderness and flavor

• Grade 5 – Highest level of marbling, supreme taste and texture

Only about 3% of Japanese Wagyu makes the top Grade 5. Most imported fullblood Wagyu falls in Grades 4-5.

Wagyu Beef Cuts

Wagyu beef is prized around the world today not only for traditional Japanese cuts but also popular Western cuts of steak and roasts including:

• Ribeye, striploin, tenderloin
• Sirloin, chuck roll, tri-tip
• Brisket, short ribs, flank
• Ground beef

When turned into ground beef, the exceptional flavor and tenderness of highly marbled Wagyu beef shines through beautifully.

What is Wagyu Ground Beef?

Wagyu ground beef is simply ground beef made from the meat of Wagyu cattle. It can come from purebred 100% fullblood Wagyu or Wagyu crossbred with Angus or other breeds.

To produce ground beef, cuts of Wagyu beef are first trimmed of excess fat and sinew. The meat is then sent through a grinder, resulting in a coarse grind. For a finer texture, the ground beef may be passed through the grinder again.

With marbling evenly distributed throughout the meat prior to grinding, Wagyu ground beef retains all the rich flavor and tenderness of whole Wagyu cuts in a convenient ground form.

How Wagyu Ground Beef is Different

Compared to conventional ground beef, Wagyu ground beef offers several advantages:

• Marbling – Finely marbled fat is dispersed evenly through the meat, rather than in large chunks or pockets.

• Flavor – Abundant marbling gives Wagyu ground beef a richer, beefier, more buttery flavor.

• Juiciness – The marbling imparts lasting juiciness and moistness as the beef is cooked.

• Tenderness – No chewy bits of lean meat or gristle. Wagyu ground beef has a uniformly tender, delicate texture.

• Healthier fats – With high monounsaturated fats, Wagyu ground beef has nutritional benefits over other ground beef.

• Versatility – Use Wagyu ground beef just as you would regular ground beef, with endless recipe options.

How to Cook Wagyu Ground Beef

Wagyu ground beef can be used to prepare any ground beef recipe. With its rich flavor and tender bite, it brings an elevated eating experience to classics like:

• Burgers – Juicy, decadent Wagyu beef burgers

• Meatballs – Tender, melt-in-your-mouth Wagyu meatballs

• Meatloaf – Luxuriously moist and deeply flavorful Wagyu meatloaf

• Tacos – Hearty Wagyu beef tacos with a citrus kick

• Chili – Rich, meaty Wagyu chili perfect for cold nights

• Lasagna – Bolognese sauce made with Wagyu beef

• Cottage pie – Comforting Wagyu beef topped with creamy mashed potatoes

When cooking Wagyu ground beef, take care not to overcook it. Cook until just lightly pink inside, stopping before it turns brown throughout.

Purchasing and Storing Wagyu Ground Beef

When buying Wagyu ground beef, look for beef marked as “100% Fullblood Wagyu” to get true Japanese genetics and quality. For an affordable option, “Wagyu-Angus” crossbred beef also offers excellent marbling and flavor.

Store fresh Wagyu ground beef tightly wrapped in its original packaging at the back of the fridge, where temperatures are coldest. Use within 2-3 days of purchase for best quality. For longer storage, freeze Wagyu ground beef in an airtight container for up to 4 months.

Is Wagyu Ground Beef Worth It?

For those seeking an elevated beef experience, Wagyu ground beef offers luxurious flavor and tender mouthfeel unmatched by conventional ground beef. The rich, buttery taste and velvety texture make recipes noticeably more delicious. While pricier than regular ground beef, discerning home chefs find the splurge on Wagyu ground beef well worth the amplifying effect it has on their cooking. Every bite satisfies with pure, mouthwatering beefiness!