Wagyu Glossary

The collective term for Japan's four native cattle breeds: Japanese Black, Brown, Shorthorn, and Polled. Prized globally for their genetic predisposition to intense intramuscular fat development. Outside Japan, "wagyu" is used loosely — often inaccurately.

Literally "frost falling" — the Japanese term for the distinctive marbling pattern in Wagyu beef. Shimofuri refers specifically to the fine, web-like distribution of intramuscular fat throughout the muscle. The denser and more evenly distributed, the higher the BMS score.

Japan's 12-point marbling scale used by the JMGA to grade Wagyu carcasses. BMS 1–3 equates to commodity beef. BMS 4–5 is comparable to USDA Prime. BMS 8 is the minimum for A5 grade. BMS 12 represents the absolute pinnacle of marbling intensity.

The individual fat deposits within the muscle tissue — the visible "veins" that create the shimofuri pattern. Sashi quality is determined by fineness, evenness of distribution, and colour. Fine, evenly distributed white sashi is ideal; coarse or clustered sashi scores lower.

The dominant Wagyu breed, accounting for over 90% of all Wagyu production in Japan. Kuroge Washu is the breed behind every major regional brand — Kobe, Matsusaka, Ohmi, Miyazaki, and more. Its extraordinary capacity for intramuscular fat development is genetically unique.

A specific strain of Kuroge Washu from the Tajima region of Hyogo Prefecture. All certified Kobe beef must originate from pure Tajima-gyu bloodlines. The genetics are protected — Tajima cattle cannot be exported from Japan. The most sought-after bloodline in Wagyu production worldwide.

The second of Japan's four Wagyu breeds, primarily raised in Kumamoto and Kochi prefectures. Japanese Brown produces leaner beef with less marbling than Kuroge Washu but a richer, more robust beef flavour. Growing in popularity among chefs who prioritise taste complexity over shimofuri intensity.

Raised primarily in Iwate and Aomori in northern Japan. Japanese Shorthorn produces the leanest of the four Wagyu breeds, with a deep, mineral-rich flavour profile distinct from the fattier southern breeds. Gaining attention among chefs seeking alternative Wagyu expressions.

The world's most famous Wagyu designation. To qualify, cattle must be pure Tajima-gyu, born and raised in Hyogo Prefecture, achieve BMS 6+, and be slaughtered at approved facilities. Only ~3,000 head are certified annually. Any "Kobe beef" that cannot produce a certificate is not Kobe beef.

Considered by many Japanese experts to be the finest beef in Japan. Matsusaka cattle are exclusively female, raised in Mie Prefecture with extraordinary care. The combination of female-only cattle (never bred, producing softer fat) and meticulous feeding produces marbling of exceptional depth and sweetness.

Japan's oldest branded Wagyu, from Shiga Prefecture near Lake Biwa. Historical records trace Ohmi beef to the feudal era over 400 years ago, when it was gifted to the Emperor and ruling class. The cool, humid climate near Japan's largest lake produces characteristically clean, well-distributed marbling.

Three-time consecutive winner of Japan's Wagyu Olympics. Miyazaki Beef from Kyushu's southern coast is celebrated for its deep red meat colour, rich marbling, and pronounced umami intensity. Among the most widely exported Japanese Wagyu brands and one of the most recognisable outside Japan.

The U.S. mechanism that allows beef imports up to a set annual volume at a lower duty. Once exceeded, a 26.4% out-of-quota tariff applies to all subsequent imports. In 2026, the quota was exceeded on January 6th — with ~99% consumed by Brazilian shipments, leaving Japanese Wagyu under the tariff for 360 days.

A tariff calculated as a percentage of the imported product's value, rather than a flat per-unit rate. The U.S. beef TRQ operates on an ad valorem basis — meaning the 26.4% tariff is proportionally far more damaging to high-value Japanese Wagyu than to lower-value commodity beef from other origins.

The term used for master butchers, producers, and craftspeople who dedicate their careers to Wagyu at the highest level. A niku shokunin typically apprentices for years before working independently. The designation carries significant cultural weight in Japan's beef industry.

Describes beef sourced directly from the producing region or farm, bypassing intermediaries. For Japanese Wagyu importers, sanchi chokusetsu sourcing typically means working directly with prefectural co-operatives or individual farms — ensuring traceability, authenticity, and the best possible landed cost.