An independent atlas · built from four Japanese books
Wagyu is a breed. Kobe is a brand. A5 is a grade.
These three words are often used as if they meant the same thing. They describe different layers. One bloodline, the Tajima cattle of Hyogo, links the layers together.
Breed · Wagyu
Four Japanese beef breeds. Japanese Black dominates, and the other three together make up less than 2% of beef cattle. [Yamamoto 2017]
Bloodline · Tajima
A small closed herd in Hyogo whose bulls reshaped Japanese Black across the country. [Enoki 2008]
Brand · meigara
A local definition of breed, sex, age, fattening area and minimum grade. Kobe, Matsusaka and Hida are brands. [Handbook 2021]
Grade · kakuzuke
A letter for yield and a number for quality. A5 does not automatically mean the tastiest beef. [Handbook 2021]
Why this atlas exists
English-language writing about Wagyu tends to blur breed, brand and grade, and it repeats a few stories about beer and massage. This site sets out what four books actually say: a history of Tajima cattle (2008), a 2021 directory of Japanese beef brands, a Canadian journalist's search for the world's best steak, and a guide to beef aging.
It is an atlas of ideas, not a restaurant guide. Read Sources & limits to see what it does not cover.
Next in the atlasWhat is Wagyu →