A Look at the Different Types of Japanese Wagyu: Matsusaka, Omi, and More

Japanese Wagyu is one of the most prized meat selections of all time, offering a lovely marbling throughout each cut and an unforgettable flavor profile. However, it can be tricky to determine which type of Wagyu is ideal for your next fancy dinner. 

The most prominent types of wagyu include Matsusaka, Omi, and Kobe, but there’s far more to explore. Read on to learn about some of the most prominent Japanese varieties of meat you simply have to enjoy. 

What Are the Most Popular Types of Japanese Wagyu?

There are ample types of Japanese Wagyu. However, three selections are at the top of the list: Matsuska, Omi, and Kobe. If your Wagyu selection falls under any of these three varieties, you’re getting an excellent cut of beef.

However, like any other product, each version of Japanese Wagyu provides a different flavor profile. Let’s dive into Matsuska, Ohmi, and Kobe to determine which cut of Japanese Wagyu should be the centerpiece of your next meal. 

Matsusaka

Matsusaka Wagyu is one of the most popular selections, made from virgin cows raised in a very specific environment. They grow up in the Mie Prefecture in Matsusaka City, where the cut of Wagyu beef gets its name. Every cow raised is tracked and carefully watched from the moment they’re born to ensure their meat has an excellent taste. 

There is a high amount of fat marbling in a typical cut of Matsusaka, which melts during the cooking process, though the marbling isn’t as stark as in a cut of Kobe. As a result of the high-fat content, every bite is velvety and rich, making them one of the most desired selections in the Japanese Wagyu category.

Omi

Omi beef comes from the Shiga Prefecture, cared for with meticulous technique. The meat provides a very viscous fat and grainy texture in the final product when compared to other Wagyu selections. It’s tender and sweet but typically comes in thinner slices than the other selections in the Wagyu lineup.

This beef is the oldest of the three listed varieties here, which provides excellent credibility for the protein. It holds a history that goes all the way back to the Edo Era, so you will feel like you are part of history every time you have some Omi wagyu on your plate. 

Kobe

Out of all the Japanese Wagyu, Kobe is perhaps the most well-known. These cattle grow up in Hyogo Prefecture and, like other Wagyu cows, are placed under careful conditions to ensure they produce top-quality meat when it’s time for further processing. They are famous for their diet of corn and rice.

The final Wagyu product is visibly and starkly well-marbled and known for its incredible taste, texture, and flavor. Many visitors enjoy Kobe beef, especially during visits to Japan. It’s one of the most popular selections for a reason.  

What Are Other Types of Wagyu?

There are the three most prominent selections, but there are more versions than Matsusaka, Omi, and Kobe. They aren’t as well-known, but they’re still delicious.

Other popular versions of Wagyu include the following:

Iwate Japanese Shorthorn: This rare breed of Japanese cattle is a tiny portion of all cows. It’s tender, tasty, and much lower in fat than others. 

YonezaWagyu: The cattle live on fertile soil, creating excellent beef. The meat is sweet and practically melts in the mouth. 

Kyoto Beef: These live for at least 22 months in incredible conditions and create a product with a toned-down flavor and smooth aroma. 

Kazusa Wagyu: Iodine-rich waters where the cows live are what make Kazusa Wagyu so unique. It’s marbled thoroughly, has a low melting point, and is wildly tender.

Ultimately, it’s up to you to determine your flavor preference with your Wagyu selections, but we recommend starting with one of the best, which is Kobe. 

Is Kobe or Matsusaka Better?

Out of the three selections we described, Kobe and Matsusaka are the most prominent. They are two different products, but which is better on the dinner plate?

Here are some of the most significant differences between the two:

Availability: Kobe is typically more available than Matsusaka and can be found outside of Japan.

Origin: Each cow comes from a different region, hence the name difference.

Standards: Matsusaka is rare, and the standards are more rigorous than those used for Kobe, which is popular worldwide.

Cows: Kobe comes from male cows, and Matsusaka comes from virgin female cows. 

Both types of meat are excellent. However, thanks to the higher standards and rarity of Matsusaka beef, we would say it’s the ideal selection. Still, you can’t go wrong with quality Kobe beef on the table. 

What Grade is Matsusaka Beef?

Every type of beef has a grade, certifying its status and overall quality. Matsusaka is one of the top beef selections in the world and comes with a grade of A4 or A5. This rating is the highest for Wagyu beef, which is excellent news for those who can get a piece for themselves.

There are several factors that go into the scale. The most significant include color, fat marbling, texture, and more. 

Is Wagyu Beef Worth It?

Some dislike Wagyu beef because it’s one of the more expensive selections. However, there are far more pros to the product than cons. Wagyu is worth the expense thanks to the buttery flavor, melt-in-your-mouth tenderness, juiciness, marbling, high versatility, and more.

Investing in a quality piece of Wagyu steak isn’t cheap. However, you won’t regret any penny spent on bringing the tender meat to your dinner table. 

Where Can You Find Quality Japanese Wagyu?

Japanese Wagyu is a mouth-watering dish to have at your next event or personal dinner. Unfortunately, it’s rare for grocery stores to carry any quality Wagyu beef. The ones they do have aren’t ideal or are ground.

For top-notch Wagyu beef, order from Kolikof Caviar & Gourmet. You’ll find many cuts, including Australian Wagyu and even American Wagyu if you want to branch out. The products are selected from the best producers, travel cold, and arrive right at your front door within 48 hours.