Taste Differences from Other Japanese Black Wagyu

Above all, the key selling point of Kishu Wakaushi is the texture of its fat. Specifically, it has a low melting point—at least 5°C lower than that of ordinary Japanese Black Wagyu, according to a study by the Livestock Experiment Station in Wakayama Prefecture. Additionally, the aroma of the Wagyu fat is more restrained, which helps to enhance the flavor of the red meat itself.

Since there are variations among individual animals, it is not possible to compare on an individual basis. However, according to a study by the Livestock Experiment Station in Wakayama Prefecture, statistics show that the average fat content in loin cuts of Kishu Wakaushi is about 10% lower than the conventional average.

Statistical comparisons of the melting point of fat in domestically produced beef show the following trend:
Japanese Black Wagyu < Crossbreed* < Holstein
*This crossbreed is a hybrid between Japanese Black Wagyu and other breeds. It is often labeled as "Japanese Black Beef," which can lead to confusion with pure Japanese Black Wagyu. It is also described as the “Domestic Japanese Black breed” or simply “Japanese Black Wagyu.”

When the fat has a high melting point, it is less likely to melt in the digestive tract. Compared to imported cattle, the fat in domestic cattle generally has a lower melting point, with Japanese Black breeds having the lowest fat melting point among them all. Even so, the richness of the marbling and the aroma of the fat may be perceived negatively, and a surprisingly large number of people, especially women and the elderly, feel that Wagyu contains too much fat and that it upsets their stomachs. If you are of the same opinion, we hope you give Kishu Wakaushi a try.

The richer the fat in cuts like sirloin, rib roast, and short plate, the more noticeable the difference becomes; the more you eat, the more you realize that the mouthfeel of the fat is unexpectedly smoother than that of ordinary beef.

Finally, vitamin E content, which has antioxidant properties, is 1.7 times higher than that of conventional Wagyu. Although Vitamin E does not seem to have much effect on the flavor, it's worth noting that Kishu Wakaushi is rich in this vitamin, which is said to have anti-ageing benefits.