OtsukaofYakinikuThe manager of the store “Jan” explains! The decisive difference between domestic beef and Wagyu beef
This is Yoon, the store manager.
From customers at the store,“What is the difference between domestic beef and Wagyu beef?”We often receive this question. These two words are often seen in the meat section of supermarkets and on restaurant menus, but did you know that there is actually a clear difference between them?“They’re both Japanese meat, so aren’t they the same?”You might think so, but the definitions are actually completely different. Knowing this difference will help you with your everyday shopping andYakinikuChoosing a store will be even more fun and profound.
This time, I, Yun, who has been involved in the meat world for many years, will share some information for meat lovers.“The real difference between domestic beef and Wagyu beef”We will explain it in an easy-to-understand manner. If you know this, you can become a great “meat expert” from today!
Is it surprisingly easy to make mistakes? The true definition of “domestic beef”
First, let’s talk about “domestic beef”. When many people hear the word domestic beef, they may think of it as beef that was born and raised in Japan. However, the definition of “domestic beef” under Japanese law is actually determined not by “breed” or “place of birth,” but by “period of rearing.”
If Japan is the place where beef has been bred for the longest time, then it is “domestic beef”
Specifically, there is a rule that states that even imported cattle can be described as “domestically produced beef” if they have been raised in Japan for a longer period of time than they were raised in other countries. In other words, even cows that are born overseas, imported alive, and raised in Japan for a long time become fine domestic cows.
Also, the variety does not matter. Domestic cows include male Holstein cows (dairy cows) used for milking, and crossbred (F1) crossbreeds between Holstein and Wagyu cows. Crossbreeds have the delicious taste of Japanese beef and the ease of raising dairy cows, and many of the domestically produced cows sold at relatively affordable prices at supermarkets are male crossbreeds and Holstein cows. Of course, these are also grown with great care by the producers, and each has its own unique taste.
A work of art recognized around the world. Strict conditions for being called “Wagyu”
On the other hand, only elite cattle that have passed extremely strict standards can be called “Wagyu”. Wagyu is a word that refers to the “breed” itself, not the length of time the cow was raised or the place of origin.
Only 4 breeds can be called Wagyu beef
This is a unique meat-specific species that has been repeatedly bred and improved over many years to improve meat quality, based on Japan’s native species. That is Wagyu beef. Currently, only the following four breeds (and hybrids between these four breeds) are certified as Wagyu beef.
- Japanese black breed (Kurogewashu):It accounts for over 90% of Japanese Wagyu beef. It is characterized by its melt-in-your-mouth softness and easy marbling.
- Japanese brown hair (Akagewashu):Grown in Kumamoto and Kochi prefectures, it has a strong lean lean flavor and is healthy.
- Japanese Shorthorn:Raised mainly in the Tohoku region, the meat is low in fat, and the more you bite into it, the more the meat’s natural flavor overflows.
- Mukakuwashu:This is an extremely rare breed that is bred only in a small part of Yamaguchi Prefecture, and you can enjoy its rich red meat.
Most of the melt-in-your-mouth meat that we usually imagine as “high-quality Wagyu beef” is “Japanese Kuroge”. Wagyu beef is highly valued around the world for its fine-grained meat and the sweet aroma of peach and coconut, called “wagyuko,” which is emitted when heated.
The overwhelming appeal of Kuroge Wagyu beef as told by meat connoisseur and store manager Yun.
I have been involved in purchasing and cutting meat for many years, and have dealt with countless beefs. From that experience, I am convinced that the appeal of A5 rank Kuroge Wagyu beef is unrivaled and overwhelming.
Really high-quality Kuroge Wagyu beef has a very low melting point (melting temperature) of its fat, which melts easily even at human body temperature. As a result, the sweetness of the smooth fat spreads as soon as you put it in your mouth, and the higher the quality of the meat, the less likely it will cause stomach upset.
However, no matter how good the meat you buy, the way you cut it can reduce its appeal by half. Meat has muscle fibers, and by inserting the knife at right angles to the fibers while paying close attention to the condition of the cut of meat that day and how the marbling enters the meat, the tenderness of the meat when you bite into it will change dramatically.
At our restaurant, “Jan,” in order to bring out the full potential of the finest Japanese black beef, we use delicate cutting techniques based on years of experience to deliver it to our customers’ tables.
Otsukathe best inYakinikuExperience it! “Jan”‘s special menu
This is where I set up my shopOtsukais my favorite town, where the Toden Arakawa Line runs, and the warm atmosphere of the downtown area intersects with new culture. We have many customers with discerning tastes, and we are supported every day by regular customers who call out to us from behind the counter, “Yun-san, I’m ordering delicious meat again today!”
Like thatOtsukaWe would like everyone to enjoy truly delicious Kuroge Wagyu beef at an amazing cost performance. With this in mind, we offer a carefully selected menu.
I definitely want you to eat it! Jan’s famous menu
If you are visiting us for the first time, we would like you to try our store, which has the highest repeat rate.[Wagyu Beef Enjoyment Course (16 dishes in total)]is. This is a luxurious course where you can fully enjoy the charm of Kuroge Wagyu beef, even at the risk of losing money.
Our specialty, which is also included in the course, uses only the finest tongue ingredients.“Wrapped green onion top tongue (single item 2,750 yen)”is. The juicy, fatty top tongue wraps around plenty of fluffy green onions and steams them. The overflowing meat juices and the sweetness of the green onions fill your mouth, making it an unforgettable taste.
Additionally, decorate the main course“Large sirloin (1,320 yen per item)”is also a must-try. Enjoy the quick-roasted A5-sized large-sized meat on top of the set’s special egg rice! The rich egg yolk, special sauce, and high-quality fat from the Wagyu beef intertwine with the white rice.YakinikuIt is the ultimate luxury that can only be enjoyed at a restaurant.
In addition, we also have thickly sliced A5 rank“Otokojo Kalbi (2,750 yen)”Quickly grilled the highest quality rib roast.“Melting Grilled Yukhoe (1,430 yen)”As meat professionals, we have a wide selection of exquisite dishes that we can serve with confidence.
If you want to taste the finest Kuroge Wagyu beef, be sure to visit “Jan” in Otsuka!
Did you understand the difference between domestic beef and Wagyu beef? Both are wonderful meats, but for a special occasion or a day when you really want to eat delicious meat, be sure to try Kuroge Wagyu beef, which is a work of art.Otsukaand deliciousYakinikuIf you are looking for yakiniku stadium “Jan”, which specializes in Japanese black beef, please leave it to us. We also have spacious tatami seats with sunken kotatsu seats and semi-private rooms perfect for dates. Whether it’s a family gathering, a drinking party with friends, or an anniversary with a loved one, we guarantee you the best smiles and full stomachs for any occasion.
All of our staff are looking forward to your visit. Be sure to enjoy the melt-in-your-mouth Kuroge Wagyu beef at Jan tonight!
Store information
- Store name:Kuroge Wagyu Beef Specialty Yakiniku Stadium Jan Otsuka Main Branch
- address:1F SK Building, 2-11-1 Kitaotsuka, Toshima-ku, Tokyo
- telephone number:03-3910-9065
- Business hours:Lunch 11:30 – 14:30 (L.O. 14:00) / Dinner 17:00 – 00:00 (L.O. 23:00) Open all year round
- Click here to make a reservation:Tabelog reservation page
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