Ask the Expert: Everything You Need to Know About Japanese Wagyu

Intrigued by the lure of Japanese Wagyu’s sublime marbling, rich flavor and next-level melt-in-your-mouth texture, but not exactly sure where to start when it comes to sourcing, cooking and enjoying this premium beef? We spoke to industry expert Brian Lofink, Chief Development Officer at Wagyu Sommelier to answer all your questions.

“Japanese Wagyu isn’t just another steak – it’s an experiential one-bite revelation that happens when centuries of tradition, genetics and some serious cattle-rearing Jedi skills come together to change the way you think about beef forever,” begins Lofink.

Are there common misconceptions about Japanese Wagyu vs. American Wagyu you’d like to dispel?

“The biggest misconception about Japanese vs. American Wagyu is the differences in flavor profiles. Most commonly that American Wagyu has a stronger, “beefier” flavor.

Japanese Wagyu has a richer, more nuanced flavor than American Wagyu. It’s nutty, buttery and packed with umami. It also has a slightly sweet finish that lingers beautifully. This depth of flavor comes from something called ‘Wagyu-ko,’ the unique aroma that sets Japanese Wagyu apart.

Because of its higher levels of certain lactones, Japanese Wagyu develops subtle notes of peach and coconut, balanced by a deep, buttery richness and hints of green plants like apples, pears, and citrus. When cooked, Japanese Wagyu releases a complex nutty umami flavor with a caramel-like finish, a depth you won’t find in American Wagyu.”

What are some key differentiators in terms of breeding, genetics and production methods?

“In Japan, Wagyu cattle are basically born into royalty. They come from carefully tracked purebred bloodlines and their entire lives are stress-free, highly regulated, and designed for peak flavor.

These cattle are raised in small herds with personalized care, sometimes even listening to classical music. Their diet is tailored to develop silky fat with high levels of oleic acid, which gives Japanese Wagyu its signature melt-in-your-mouth texture.

American Wagyu, on the other hand, is a crossbreed between Japanese Wagyu and Angus, giving it a different fat distribution. It doesn’t reach the same marbling intensity, flavor depth, or luxurious textural experience as Japanese Wagyu.”

For those who are unfamiliar, explain the concept of “marbling.”

“Marbling is the intricate web of intramuscular fat that makes Wagyu so insanely tender and flavorful. It’s silky, rich, and effortlessly smooth—kind of like Pearl Jam’s “Even Flow” live in concert—layered, powerful, and an absolute showstopper.”

Can you explain the Japanese Wagyu grading system and how it compares the USDA grading system for American Wagyu?

“Japan doesn’t mess around when it comes to grading beef. Their system evaluates: Yield Grade (A-C): A means highest usable meat per cow, and Quality Grade (1-5): based on marbling, color, texture, and fat quality.

Japanese A5 is the holy grail with flawless marbling, perfect texture, and a tasting experience that makes you question every steak you’ve ever eaten before.

By comparison, the USDA grading system focuses mostly on marbling and maturity. USDA Prime (the highest grade in the U.S.) would be closer to a Japanese A3 at best.”

What should consumers look for when buying authentic Japanese Wagyu in the U.S.?

“Every legitimate cut of Japanese A5 Wagyu comes with a certificate housing a 10-digit traceability number tracing it back to its exact farm in Japan. Look for “Product of Japan” and a Japanese grading score (like A5) to ensure its authenticity.”

Where in Philadelphia can culinary enthusiasts purchase Japanese Wagyu?

“February is Wagyu Discovery Month in Philadelphia! You can find authentic Japanese A5 Wagyu at Di Bruno Bros.’ Rittenhouse, Ardmore and Wayne locations; plus, Riverwards Product Markets (Fishtown and Old City) and Altomonte’s Market & Delicatessen in Doylestown and Warminster.”

Is there a best way to cook Japanese Wagyu at home? Do you have any expert advice on cooking techniques, seasoning and serving?

“Keep it simple, don’t overthink it! This isn’t the time for a complex marinade or a 17-step reverse-sear method.

Let the beef come to room temp before cooking (cold fat doesn’t render as well). Wagyu has all the luxurious fat it needs to cook itself, no oil needed. Sear in a hot pan for 30-45 seconds per side — no overcooking. Season lightly with salt, anything more and you’re disrespecting the Wagyu gods. Slice thin and eat in small bites – the meat is rich, decadent, and best enjoyed slowly.

Bonus tip: Use rendered Wagyu fat for eggs, potatoes, or even popcorn. Because once you have liquid gold, you don’t let it go to waste.”

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This is a paid partnership between Wagyu Sommelier and Philadelphia Magazine