When the term Wagyu beef is used, it's most often referring to the any of the 4 breeds of Japanese cattle:
Where some confusion might appear is due to the fact that the meat is distributed labelled with the name of the region where the meat originated.
One of the most exciting aspects of wagyu meat is the marbling. And in order for you to understand the quality of the meat you are purchasing, we are outlining the grades here below:
In each of these grades, there is then a numerical classification between 1-5 that lets you know the quality of the fat, the colour of the meat and how even the marbling is across the meat.
When it comes to Japanese beef, there can be some confusion over what exactly we are talking about. Hopefully we can clear up some of this confusion by outlining the definitions below:
As you can see from these short points, whilst many will use the above terms interchangeably, there are specific reasons to use the right term for the right piece of beef.