Wagyu Glossary
Essential wagyu terminology explained. Click any term for the full definition.
A5
The highest grade in the Japanese beef grading system, indicating top yield (A) and quality (5).
BMS (Beef Marbling Score)
A 1-12 scale measuring intramuscular fat distribution in beef.
F1 Wagyu
First-generation wagyu crossbreed, typically 50% wagyu and 50% Angus.
Fullblood Wagyu
100% genetically pure wagyu cattle with traceable Japanese lineage.
Japanese Black (Kuroge Washu)
The primary wagyu breed, representing 90%+ of Japanese wagyu production.
Kobe Beef
Wagyu from Tajima-gyu cattle raised and slaughtered in Hyogo Prefecture, Japan.
MSA (Meat Standards Australia)
Australian grading system measuring marbling on a 100-1190+ scale.
Oleic Acid
A monounsaturated fatty acid abundant in wagyu fat, contributing to its low melting point.
Tajima
A strain of Japanese Black cattle from Hyogo Prefecture, the genetic basis for Kobe beef.
Wagyu
Japanese cattle breeds genetically predisposed to intense intramuscular marbling.
Yakiniku
Japanese-style grilled meat, typically bite-sized pieces cooked on a tabletop grill.
Yield Grade
Japanese grading component (A/B/C) measuring the ratio of usable meat to carcass weight.