What’s the Deal with Wagyu? (And Why I’m Obsessed)
By the Head Chef Michael at Bread Crumbs Catering
I’ll never forget the first time I sliced into a perfectly seared Wagyu steak. The marbling looked like artwork. It practically melted on the knife—no exaggeration—and the flavor? Buttery, rich, and completely over the top. That was the moment I fell in love with Wagyu.
At Bread Crumbs Catering, we don’t just cook food—we learn it, study it, and serve it with purpose. So today, let’s talk about Wagyu beef and the grading system that tells you exactly what kind of steak experience you’re in for.
🐄 So, What Is Wagyu?
“Wagyu” literally means “Japanese cow,” and it refers to specific cattle breeds known for their insane levels of marbling. Think little rivers of fat running through the meat, giving you that signature melt-in-your-mouth texture. It’s not like your typical USDA Prime steak—it’s next level.
Some Wagyu is 100% Japanese (and yes, that’s the fancy expensive stuff), but you’ll also see American Wagyu or “Wangus”—a cross between Wagyu and Angus. I actually love working with high-quality Wangus cuts when I want that Wagyu flavor with a bit more bite and a friendlier price tag.
📊 Let’s Talk Wagyu Grading
Japan grades their Wagyu using two main categories:
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Yield Grade (A, B, or C): A is the highest, meaning the cow produced a lot of usable meat.
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Quality Grade (1 to 5): This covers things like marbling, texture, color, and fat quality.
Put them together and you get something like A5, which is the holy grail of steaks. That means the cow gave a high yield and the meat is as good as it gets. You’ll usually see A3–A5 on menus and at high-end butchers.
🧈 What About BMS?
Ah yes, the Beef Marbling Score—this one’s my favorite. It runs from 1 to 12, with 12 being the most marbled. A5 Wagyu usually hits between 8 and 12, which is why it practically melts when it hits the pan (or your tongue). Even just a few ounces can be unforgettable.
Not All Wagyu is Kobe (But Kobe is Wagyu)
Quick heads-up: Kobe beef is a specific kind of Wagyu from the Tajima strain, raised in Hyōgo, Japan. It’s super rare and comes with crazy strict certification. If you see “Kobe-style” in the U.S., it’s probably American Wagyu and not the real deal—but that doesn’t mean it’s not delicious.
💡 My Advice as a Caterer
If you want the rich experience without going full A5-Japanese-import, a quality American Wagyu (wangus) steak with a high marbling score is a great choice. It’s still tender, flavorful, and impressive—especially for high-end corporate dinners or private tastings.
I like to match the right cut and grade to the vibe of the event. Need something that wows? We’ll go full Wagyu. Want bold flavor that holds up on the grill? Wangus does the job beautifully.
🔥 Want to Taste It?
We’d love to put together a Wagyu-inspired tasting or design a menu around premium beef cuts. Trust me—it’s worth the hype, and you’ll remember every bite.
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