Purebred Japanese Wagyu Archives

Purebred Japanese Wagyu

Pure Japanese Wagyu (Wagyu Born and Raised in Japan) are of different types.

Japanese Black (Kuroge): Accounts for roughly 90% of all Japanese Wagyu. It is internationally celebrated for its exceptionally high, intricate intramuscular fat (marbling) and buttery texture.

Japanese Brown (Akage / Akaushi): Known as “Red Wagyu,” this breed has a leaner, meatier flavor profile than the Black, while still maintaining high-quality marbling.

Japanese Shorthorn (Nihon Tankaku): A leaner breed that yields a deep, robust, umami-rich beef flavor with significantly less fat.

Japanese Polled (Mukaku): An extremely rare hornless breed that produces highly tender, richly flavored meat with a slightly different fat distribution

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A4 Wagyu Sirloin Steak
BMS 7 Rating
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