While “wagyu” may be a new term you spot for the first time on a Japanese restaurant menu, don’t let the unfamiliar word deter you. For those who have tried it, this meat quickly becomes a favorite for its delectable flavor and nutrient richness. If you’re new to the world of wagyu, learn what to expect from the delicious beef below.

What Is Wagyu Beef?

Wagyu refers to a breed of Japanese beef cattle that originated from the Kobe region of Japan. These cattle are believed to have a genetic strain extending thousands of years. Their unique genetic traits create an intricate marbling.

The cattle first made their appearance in the U.S. in 1975 when both black and red bulls were imported from Japan. Today, both purebred and mixed wagyu cow and bull herds are found in the U.S. and elsewhere across the globe.

How Is It Different From Other Beef?

The rich, marbled beef is considered a delicacy and therefore typically served in small portions. As one of the most marbled types of beef on the planet, this unique meat is graded using the Japanese Beef Marbling Standards because the USDA doesn’t have a system for it.

Although diners can immediately see the difference of marbling between traditional and wagyu beef, the real distinguishing factors lie in the textures and tastes of the meat. Wagyu has a meatier flavor profile than traditional U.S. beef, which is complemented by buttery marbling. It’s higher in fatty acids and rich in stearic acid, which helps to balance out the concentration of saturated fat. Ultimately, the meat provides an exquisite dining experience both worldly beef connoisseurs and those new to Japanese cuisine will love.

If you’d like to taste the richness of wagyu beef firsthand, head to Waioli Grill & Cafe in Honolulu, HI. The restaurant offers an extensive menu for lunch and dinner featuring high-quality ingredients and dishes prepared by a chef with over 20 years of experience with Japanese cuisine. Browse their full menu online, or call (808) 734-5298 to make a reservation.