At Steak Locker Global, we work with chefs and butchers around the world who know one thing for certain — great beef is more than just marbling; it’s about respecting the animal, the cut, and the craft. That’s what true Chefs do.
Whether you’re running a steakhouse kitchen or dry aging at home in one of our smart lockers, knowing your Wagyu is essential. This guide breaks it down: the breeds, the grading system, what makes Wagyu so unique — and how to treat it right, especially when dry aging.
What Is Wagyu, Really?
Wagyu (和牛) simply means “Japanese cow,” but don't let the simplicity fool you. It's a world of its own — strict breeding lines, generations of animal husbandry, and obsessive attention to fat quality and flavor.
The genetics behind true Japanese Wagyu cattle allow them to produce ultra-fine intramuscular fat — the kind that melts at room temperature and coats your palate like warm butter.
The Core Breeds of Wagyu
Here’s what you’ll most often come across:
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Kuroge Washu (Japanese Black)
The breed behind the famous Kobe, Miyazaki, and Kagoshima labels. It’s the marbling champion. About 90% of Japanese Wagyu is this lineage -
Akage Washu (Japanese Brown/Red Wagyu)
Produces beef that’s leaner and more minerally. More structure, less fat — great for diners who want more beef character. -
Nihon Tankaku (Japanese Shorthorn)
Very limited. What it lacks in marbling it makes up for in beefiness and umami. -
Mukaku Washu (Japanese Polled)
Rare and more heritage than commercial. If you find it — treat it like gold.
Understanding the Japanese Wagyu Grading System
Japan’s grading system is a balance between yield and quality:
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Yield Grade (A, B, C):
Measures how much usable meat comes off the carcass. A is best. -
Quality Score (1 to 5):
Evaluates marbling, color, texture, and fat luster. 5 is the highest.
So, A5 is the peak: maximum yield, maximum quality.
Wagyu is also given a BMS score (Beef Marbling Standard) from 1 to 12.
Most USDA Prime doesn’t break 5. Authentic A5 Wagyu often hits 10–12.
What Makes Wagyu So Special?
Let’s talk practical differences — chef to chef:
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Marbling Distribution:
Wagyu fat doesn’t clump. It webs. That makes it melt smoother and cook more evenly, especially in dry-heat methods like searing or robatayaki. -
Fat Composition:
It's rich in oleic acid, giving it a clean, almost sweet finish instead of the greasy feel some heavily marbled meats carry. -
Texture & Mouthfeel:
The experience isn’t just tender — it’s almost custard-like at rare temps. That’s why a 3 oz Wagyu tasting menu portion feels luxurious, not overwhelming. -
Flavor Profile:
Gentle beefiness, mild funk, and unmistakable umami. Dry aging deepens it, but Wagyu already brings a natural sweetness that doesn’t need much help.
Label Spotlight: Knowing Your Regions
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Kobe Beef:
Tajima-gyu, born and raised in Hyogo Prefecture. Only a few thousand head per year meet the criteria. -
Miyazaki Gyu:
Often wins the Japanese "Wagyu Olympics" for consistency and quality. Buttery and structured. -
Kagoshima:
Big volume, high standards. A bit more accessible, but still world-class. -
Hokkaido Snow Beef:
Extremely limited. Raised in freezing temps. Fat distribution is insane. Like Wagyu foie gras.
Can You Dry Age Wagyu?
You can — but it’s not your average primal.
Because of the fat saturation and fine muscle structure, Wagyu needs a shorter and more carefully managed aging cycle than standard beef. We recommend:
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Timeframe:
15–25 days, max. After that, the fat can oxidize and lose its clean flavor. -
Environment:
Controlled airflow, stable humidity, and precise temps. That’s exactly why we built the Steak Locker. -
Trim:
Be gentle. You’re working with gold. Unlike leaner beef, the fat cap is the star — not something to cut away casually.
Final Notes From Chef Claus
"Working with Wagyu isn't about doing more — it's about doing less, but doing it right. You don't need big ideas. You need restraint, respect, and the right tools. After all, we invented the Smart Dry Aging Fridge to make sure that beef like this gets the aging environment it deserves."
Want to Learn More?
- Download our Free Dry Aging Guide
- Explore our recipes & Wagyu-focused blog posts
- Get in touch for Chef Support or Collaboration Inquiries
- Chef@steaklocker.com
