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The real reason your Wagyu beef is probably fake
The Facts
Wagyu beef is widely recognized as one of the most prestigious and sought-after cuts of beef in the world. With its exceptional marbling and unique flavor, it has become a favorite among steak lovers. However, the high cost of authentic Wagyu and the confusion surrounding its labeling have led to a flood of fake Wagyu products on the market. In this article, we explore the reasons behind the proliferation of fake Wagyu beef and provide valuable insights to help you identify and ensure the authenticity of your Wagyu purchases.
Technically, there are many different types of regional Wagyu
One of the key factors contributing to the confusion surrounding Wagyu beef is the existence of different regional classifications in Japan. In Japan, “wagyu” translates to Japanese cow, and different regions have specific regulations and standards for producing wagyu beef. Each region produces its own unique variety of Wagyu, characterized by different feeding practices, flavor profiles and marbling qualities.
The most well-known Wagyu in America is Kobe beef, which comes from the region around Kobe City in Hyogo Prefecture. Other notable varieties include Ohmi from Shiga Prefecture and Matsusaka Ushi from Matsusaka City in Mie Prefecture. Each of these regional Wagyu types has its own unique characteristics and history.
There’s a good chance your Wagyu is mislabeled.
The issue of mislabeling is a major concern when it comes to Wagyu beef. In the past, several high-profile restaurants and steakhouses in New York City were found to be misrepresenting “Kobe” Wagyu beef on their menus. The problem stems from labeling regulations set by the United States Department of Agriculture (USDA). According to these regulations, beef only needs to contain 46.9 percent Wagyu genetics to be labeled as Wagyu, allowing for the inclusion of other breeds such as Angus.
Restaurants are not required to comply with these labeling regulations, leading to a lack of consistency and transparency in the marketplace. To ensure the authenticity of your Wagyu beef, look for labels that specifically state “from Japan. If the label does not state the origin, it is most likely that the beef is not genuine Wagyu. It is important to be cautious and skeptical, especially when encountering claims of “Kobe” beef from non-certified establishments.
There’s more than one grading system for Wagyu beef
Authentic Wagyu beef from Japan is subject to rigorous rating systems that determine its quality and marbling. The first rating system focuses on the meat’s yield and assigns a letter grade: A, B, or C. A represents the highest yield, while C represents the lowest.
The second rating system is a numerical score from one to five that indicates the degree of marbling. A4 and A5 are the most common grades for Wagyu beef, with A5 being the highest grade. These numerical ratings are based on the Beef Marbling Standard (BMS), which rates fat marbling on a scale of 1 to 12. An A5 rating requires a BMS score of 8 to 12, while an A4 rating requires a score of 6 to 8.
These scores are very important in Japan and require years of training to become a certified rater. Each cow is meticulously evaluated by three highly trained raters. The Japanese grading system provides a comprehensive evaluation of the marbling and quality of the meat, setting it apart from the American grading system.
American beef grades don’t go as high as beef grades in Japan.
In the United States, the beef grading system is administered by the USDA. The grading system categorizes meat based on factors such as yield, fat marbling, age and overall quality. The most common grades in the U.S. are Select, Choice and Prime, with Prime being the highest.
While the American grading system serves its purpose, it does not account for the exceptional fat marbling found in authentic Wagyu beef from Japan. The Japanese grading system, with its strict criteria and special focus on marbling, provides a more accurate assessment of the quality and flavor of Wagyu beef.
With Wagyu, it all comes down to the breed of the cow.
Not all Japanese cows qualify as Wagyu, as the term is reserved for specific breeds. Only four breeds are officially recognized as Wagyu: Japanese Black, Japanese Brown (also known as Red Wagyu), Japanese Polled and Japanese Shorthorn. These breeds undergo rigorous breeding and genetic testing to maintain their purity and ensure the unique characteristics of Wagyu beef.
The most sought-after types of Wagyu, such as Matsusaka Ushi, Kobe, and Ohmi, come from Tajima cattle, a subspecies of Japanese Black cattle from Hyogo Prefecture. Each subspecies has its own distinct characteristics, but they all share the hallmark of high marbling and tenderness that sets wagyu apart from other types of beef.
Conclusion
The popularity and high price of Wagyu beef has unfortunately led to a proliferation of counterfeit products on the market. Understanding the complexities of Wagyu beef, including its regional variations, labeling requirements and grading systems, is critical for consumers who want to ensure they are purchasing authentic Wagyu.
If you are looking for genuine Wagyu beef, look for clear indications of its origin, such as “from Japan” on the label. Be wary of misleading claims and always check the credibility of the farm or supplier. Familiarize yourself with the different regional varieties of Wagyu and their unique characteristics to make an informed choice.
By educating yourself about Wagyu beef and remaining vigilant, you can navigate the market and enjoy the true pleasures of this exceptional culinary experience. Remember, genuine Wagyu beef is a rare and exquisite delicacy that deserves to be enjoyed and appreciated for its unparalleled quality and flavor.
FAQS
How can I tell if the Wagyu beef I’m buying is fake?
To ensure the authenticity of Wagyu beef, look for labels that explicitly state “from Japan. If the label does not mention the origin, or if the price seems too good to be true, it is likely that the beef is not genuine Wagyu.
Are there different kinds of Wagyu beef?
Yes, there are different regional classifications of Wagyu beef in Japan. Each region produces its own unique variety, characterized by different feeding practices, flavor profiles and marbling qualities. Some well-known varieties include Kobe, Ohmi, and Matsusaka Ushi.
Why is mislabeling of Wagyu beef a problem?
Mislabeling is a major concern because it creates confusion and a lack of transparency in the marketplace. Some companies misrepresent their beef as “Kobe” Wagyu when it is not authentic. This misleading practice can deceive consumers and undermine the reputation of genuine Wagyu beef.
What are the differences between the Japanese and American beef grading systems?
The Japanese grading system for Wagyu beef focuses primarily on marbling and assigns numerical ratings based on the Beef Marbling Standard (BMS). The American grading system, administered by the USDA, considers factors such as yield, fat marbling, age and overall quality. American grades such as Select, Choice and Prime do not achieve the same level of marbling as the highest grades of Japanese Wagyu.
Are all Japanese cows considered Wagyu?
No, only certain breeds are officially recognized as Wagyu, including Japanese Black, Japanese Brown, Japanese Polled and Japanese Shorthorn. These breeds undergo rigorous breeding and genetic testing to maintain their purity and ensure the unique characteristics of Wagyu beef.
Why is it important to be cautious about Kobe beef claims?
“Kobe beef is a highly sought-after and expensive type of Wagyu beef. However, many establishments falsely claim to serve Kobe beef when it is not authentic. Being cautious will help protect consumers from being misled and ensure that they truly experience the exceptional qualities of genuine Kobe beef.