Wagyu beef, with its beautifully marbled, tender and finely textured meat, is a Japanese delicacy with a perfect combination of taste, aroma and texture. Wagyu is raised in many parts of Japan and can be enjoyed as a local specialty.

Wagyu refers to the four breeds of cattle (as well as their crossbreeds): Japanese Black, Japanese Brown, Japanese Polled and Japanese Shorthorn. In Japan, there are more than 320 different brands of Wagyu throughout the country, and each region competes with each other for the best taste.

In addition, Japan has a system to register and protect as intellectual property the names of food products with an established quality and reputation, which represent their place of origin. Currently, there are 10 Wagyu beef products(*) that are subject to this system.
(*) Tajima beef, Kobe beef, specialty Matsuzaka beef, Yonezawa beef, Maesawa beef, Miyazaki beef, Omi beef, Kagoshima black beef, Kumamoto red beef, and Hiba beef.

Try Japanese beef when you travel to Japan.