Wagyu Breeds Explained: Japanese Black, Akaushi, American Wagyu & More

When you see “Wagyu” on a package or menu, it could refer to any of four distinct Japanese cattle breeds, their crosses with other breeds, or cattle raised on different continents with vastly different standards. The breed behind your steak has a direct impact on its flavor, texture, marbling level, and — ultimately — whether it's worth what you're paying.

This guide breaks down every type of Wagyu you'll encounter as a consumer, from the legendary Japanese Black to the American F1 crossbreed at your local butcher shop.

The Four Original Japanese Wagyu Breeds

Japan recognizes exactly four breeds as “Wagyu.” These breeds developed over centuries, shaped by Japan's mountainous geography, regional isolation, and a cultural history where cattle were used as draft animals before they became prized for their meat. Each breed has its own characteristics, flavor profile, and rarity.

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Japanese Black (Kuroge Washu)

~90% of all Wagyu production in Japan • The marbling champion

Japanese Black is the Wagyu breed. When people talk about Wagyu's legendary marbling, buttery texture, and melt-in-your-mouth richness, they're almost always talking about Japanese Black cattle. This breed accounts for approximately 90–97% of all Wagyu production in Japan and is the genetic foundation for virtually all premium Wagyu programs worldwide.

Japanese Black cattle have brownish-black hair, gray skin, and black muzzles. Their standout genetic trait is an extraordinary ability to deposit intramuscular fat — the fine, evenly distributed marbling that makes Wagyu unique. The best Japanese Black cattle, fed on carefully managed grain diets for 400–600+ days, can achieve Beef Marbling Scores of 10–12, the absolute pinnacle of beef quality.

Within the Japanese Black breed, there are several important strains (bloodlines), each with distinct characteristics:

Tajima: The most famous strain, originating from Hyogo Prefecture. Known for the finest marbling quality and the source of all authentic Kobe beef. Tajima cattle tend to be smaller-framed, which can mean lower yield but exceptional meat quality.
Shimane: From Shimane Prefecture. Known for excellent maternal traits and solid marbling.
Kedaka (Tottori): Known for larger frame size while maintaining good marbling potential.

What it means for consumers: If you're buying premium Japanese Wagyu, Australian Wagyu, or high-end American Wagyu, the genetics almost certainly trace back to Japanese Black. This is the breed behind A5 Wagyu, Kobe beef, Matsusaka beef, and Omi beef — all the legendary names.

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Japanese Brown / Red Wagyu (Akage Washu / Akaushi)

~5% of Japanese production • Leaner with a sweet, beefy flavor

Japanese Brown — known as Akaushi in the US (literally “red cow”) — is the second most common Wagyu breed. It was developed by crossbreeding native Japanese cattle with the Swiss Simmental breed, primarily in Kumamoto and Kochi prefectures on the island of Kyushu.

Akaushi produces a distinctly different eating experience from Japanese Black. The beef is leaner with less intense marbling, but it has a sweet, mild flavor and excellent tenderness. Think of it as the “everyday Wagyu” — still far superior to conventional beef, but without the extreme richness that can overwhelm with Japanese Black at high BMS scores.

Akaushi has gained a strong following in the United States since the first animals were imported in 1994 by the Heitzeberg family in Texas. American Akaushi programs typically produce beef in the BMS 4–7 range — enough marbling to be distinctly premium, but lean enough for a full-size steak dinner.

What it means for consumers: If you love steak but find ultra-marbled A5 too rich, Akaushi is your breed. It's also an excellent choice for health-conscious consumers — research has shown that Akaushi beef has a higher ratio of monounsaturated to saturated fat compared to conventional beef, with a fatty acid profile closer to olive oil. Look for “Akaushi” or “Red Wagyu” from brands like HeartBrand Beef.

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Japanese Shorthorn (Nihon Tankaku Washu)

~1% of Japanese production • Grass-fed flavor, lean profile

Japanese Shorthorn is a rare breed raised primarily in the northern prefectures of Iwate, Aomori, Akita, and Hokkaido. Unlike Japanese Black, which is typically grain-finished in feedlots, Japanese Shorthorn cattle are often raised on pasture — grazing on mountain grasslands in summer and fed indoors during harsh winters.

The beef is markedly different from what most people associate with “Wagyu.” It's lean and muscular, with less marbling but a rich, savory, almost nutty flavor profile. The meat has higher glutamic acid and inosinic acid content — the amino acids responsible for umami — giving it a deep, satisfying beefiness.

What it means for consumers: You're unlikely to find Japanese Shorthorn outside Japan, and even within Japan it's a specialty item. If you do encounter it, expect a lean steak with incredible depth of flavor — the opposite end of the Wagyu spectrum from ultra-marbled A5. It's prized by chefs who value umami over fat.

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Japanese Polled (Mukaku Washu)

<0.1% of Japanese production • Extremely rare

The Japanese Polled is the rarest of the four Wagyu breeds, with fewer than 200 animals registered annually in Japan. Developed by crossing native Japanese cattle with Scottish Aberdeen Angus in the early 20th century, these hornless cattle produce lean, firm beef with a robust, full-bodied flavor.

The meat is darker in color and firmer in texture than Japanese Black, with less marbling but an intensely beefy flavor. Japanese Polled beef is primarily consumed locally in the Yamaguchi Prefecture region where the few remaining herds are raised.

What it means for consumers: Unless you travel to western Japan specifically seeking it out, you will almost certainly never encounter Japanese Polled beef. It's a fascinating breed from a heritage perspective, but it's effectively unavailable to international consumers.

American Wagyu: Crossbreeds and Percentages

The American Wagyu story begins in the 1970s–1990s, when small numbers of Japanese Wagyu genetics — primarily semen and a limited number of live animals — were imported to the United States before Japan closed its exports in 1997. From this relatively small genetic base, the American Wagyu industry has grown into a significant market.

Most American Wagyu is crossbred — Wagyu genetics crossed with domestic breeds, most commonly Angus. The idea is to combine Wagyu's marbling genetics with Angus's size, hardiness, and proven carcass traits. The result ranges from good to spectacular, depending on the percentage of Wagyu genetics and the quality of the breeding program.

Understanding the “F” System

When you see terms like “F1 Wagyu” or “F3 Wagyu,” the “F” stands for filial generation — how many generations of Wagyu breeding are in the animal's background. Each successive cross with a Fullblood Wagyu increases the Wagyu percentage:

Classification	Wagyu %	Typical BMS	What to Expect
F1	50%	BMS 3–6	Noticeably more marbled than conventional beef. Balanced between Wagyu richness and traditional beefy flavor. The most common American Wagyu on the market.
F2	75%	BMS 4–7	Richer marbling with more Wagyu character. Still has some influence from the base breed. Less common in retail than F1.
F3	87.5%	BMS 5–9	Excellent marbling, approaching Fullblood quality. Nearly indistinguishable from Fullblood in many cases. Premium product.
F4 (Purebred)	93.75%+	BMS 6–10	Classified as “Purebred” by the American Wagyu Association. Very close to Fullblood genetics. High marbling potential.
Fullblood	100%	BMS 7–12	Pure Japanese Wagyu genetics with no crossbreeding. DNA-verified and traceable to Japanese foundation animals. The highest marbling potential.

🔑 Fullblood vs. Purebred: A Critical Distinction

Fullblood means 100% Wagyu with bloodlines traceable directly to Japanese foundation stock and no crossbreeding at any point in the animal's lineage. Every Fullblood must be DNA-verified.

Purebred means the animal is 93.75% or more Wagyu (F4 generation or higher). It's overwhelmingly Wagyu, but technically has a small percentage of another breed in its background. Both produce excellent beef, but Fullblood commands the highest prices due to genetic purity.

Notable American Wagyu Producers

The American Wagyu market ranges from large-scale operations to boutique ranches. Some names consumers may encounter:

Snake River Farms (Idaho): One of the largest and most well-known American Wagyu brands. Produces both crossbred (“American Wagyu”) and their “Gold Grade” Fullblood Wagyu line. Widely available online and in high-end grocery stores.
Lone Mountain Wagyu (New Mexico): Focuses on 100% Fullblood Wagyu. Known for extremely high BMS scores from their all-Fullblood herd.
Morgan Ranch (Nebraska): Produces Fullblood Wagyu with a focus on sustainability and direct-to-consumer sales.
HeartBrand Beef (Texas): The primary US producer of Akaushi (Japanese Brown) beef, descended from the original 1994 import.

Australian Wagyu

Australia has developed one of the world's most respected Wagyu industries, combining Japanese genetics with Australia's vast pastoral resources and strict food safety standards. Australian Wagyu genetics were primarily imported in the 1990s, before Japan restricted exports, and the industry has flourished since.

What sets Australian Wagyu apart:

Strict traceability: Australia's National Livestock Identification System (NLIS) tracks every animal from birth to processing with electronic ear tags. You can trace Australian Wagyu back to the specific farm where it was raised.
Consistent quality: The AUS-MEAT grading system provides standardized marble scoring (0–9+), and Australian processors are known for consistent grading standards.
Both Fullblood and crossbred production: Australia produces both 100% Fullblood Wagyu (competing with the best Japanese beef) and high-quality crossbreeds, typically Wagyu x Angus or Wagyu x Holstein.
Extended feeding: Top Australian Wagyu producers feed for 350–600+ days on carefully formulated grain rations, similar to Japanese practices.

David Blackmore is widely regarded as the pioneer of Australian Fullblood Wagyu, having imported significant Wagyu genetics and built a program that consistently achieves AUS-MEAT marble scores of 9+ — the highest possible on the Australian scale. His operation takes approximately four years from conception to finished product, demonstrating the patience and commitment that world-class Wagyu requires.

💡 Australian Wagyu vs Japanese Wagyu: What's the Difference?

At the highest levels, the genetics are essentially the same — both trace back to Japanese Black foundation stock. The differences come down to environment, feed, water, and management practices. Many professional tasters find top Australian Fullblood Wagyu (AUS-MEAT 9+) comparable to Japanese A5 in blind tastings. Australian Wagyu often offers excellent value compared to Japanese imports due to lower shipping costs and more favorable import regulations.

What “Percentage Wagyu” Means for Your Plate

When you see a label like “50% Wagyu” or “F1 Wagyu x Angus,” here's how to translate that into what you'll actually experience:

50% Wagyu (F1) — The Entry Point

This is where most consumers start their Wagyu journey. F1 Wagyu x Angus is the most widely available American Wagyu on the market. You'll notice more marbling than any conventional steak, better tenderness, and a richer flavor. It's a clear step up from USDA Prime, but it doesn't have the extreme butteriness of high-percentage or Fullblood Wagyu. Best for: everyday premium steaks, burgers, roasts. A great value.

75%+ Wagyu (F2–F3) — The Sweet Spot

As Wagyu percentage increases, so does marbling potential and that characteristic Wagyu richness. F2 and F3 cattle can produce genuinely exceptional beef — often in the BMS 5–9 range with proper management. This is where you start getting the “wow” factor without the Fullblood price tag. Best for: special occasions, impressive dinner party steaks, gifting.

93.75%–100% Wagyu (Purebred & Fullblood) — The Pinnacle

Maximum Wagyu genetics means maximum marbling potential. Fullblood Wagyu from top programs can achieve BMS 9–12 — the same level as Japanese A5. The eating experience is unmistakable: buttery, almost sweet fat that dissolves at body temperature, incredibly tender meat, and complex flavor. Serve in smaller portions (4–6 oz) because the richness is intense. Best for: once-in-a-lifetime dining experiences, thin-sliced preparations, serious beef enthusiasts.

⚠️ “Percentage Wagyu” Isn't Everything

A well-managed 50% Wagyu program with excellent genetics, proper feeding, and 400+ days on feed can produce better beef than a poorly managed Fullblood program. Genetics sets the ceiling, but management determines where within that ceiling the animal performs. When buying, look at the actual marble score — not just the breed percentage.

Also worth noting: the base breed matters. Wagyu x Angus tends to produce more consistently marbled beef than Wagyu x Holstein or Wagyu x Hereford crosses, because Angus already has favorable marbling genetics.

Breed-Based Buying Guide for Consumers

If You Want...	Look For	Expect to Pay
Maximum marbling, melt-in-your-mouth richness	Japanese Black (Kuroge) — A5 Japanese import or Fullblood from US/AU	$100–$300+/lb
Premium Wagyu flavor at a friendlier price	American Wagyu F1–F3, or Australian MS 6–7	$35–$100/lb
Lean, healthy Wagyu with great flavor	Akaushi (Japanese Brown / Red Wagyu)	$30–$80/lb
Best value entry to Wagyu	American F1 Wagyu x Angus (50%)	$25–$60/lb
Umami-rich, savory beef (adventure eating)	Japanese Shorthorn (if visiting Japan)	Specialty pricing; limited availability

The Bottom Line

The breed and percentage behind a “Wagyu” label determine whether you're getting the real deal or a marketing exercise. Japanese Black is the gold standard for marbling, Akaushi offers a leaner alternative, and the percentage of Wagyu genetics (F1 through Fullblood) has a direct impact on marbling potential and price.

Don't be dazzled by the word “Wagyu” alone. Ask about the breed, the percentage, and — most importantly — the actual marble score. An informed consumer is an empowered consumer, and understanding breeds is the first step toward consistently finding the Wagyu that's right for your palate and your budget.

Wagyu Breeds Explained: What Consumers Need to Know