It is a bovine breed (Bos taurus) originating from Japan from the city of Kobe . Its meat is very appreciated for its characteristics of flavor, tenderness and juiciness , being used for the preparation of high-cost “gourmet” dishes. Wagyu cuts are identified by their intense marbling, that is, the infiltration of fat into muscle fibers, which gives them its particular flavor attributes when cooked.

There are four main types of Wagyu : Japanese black (Tajima), Japanese brown (Shimane), Spotted Japanese (Kochi), and Shorthorn Japanese (Kumamoto).