Kuroge Wagyu is a breed of Wagyu (Japanese beef cattle) and accounts for about 90% of all Wagyu raised in Japan, making it the most representative type of Wagyu. As the name “Kuroge” (black hair) suggests, these cattle have black coats. Japan’s three most famous Wagyu brands—Kobe Beef, Matsusaka Beef, and Omi Beef—all come from Kuroge Wagyu. The defining characteristic of Kuroge Wagyu is its fine marbling, with fat intricately distributed between the muscle fibers. This marbling, often referred to as “sashi,” is what gives the meat its exceptional tenderness and rich flavor. The finer and more evenly distributed the marbling, the higher the quality of the beef. Meat with abundant marbling is called “Shimofuri Niku,” meaning “frosted meat,” as the fat resembles frost settled over the surface. In addition to Kuroge Wagyu, other Wagyu breeds raised in Japan include Akaushi (Brown Wagyu), Japanese Shorthorn, and Mukaku Wagyu (Polled Wagyu).

Kuroge Wagyu is a breed of Wagyu (Japanese beef cattle) and accounts for about 90% of all Wagyu raised in Japan, making it the most representative type of Wagyu. As the name “Kuroge” (black hair) suggests, these cattle have black coats. Japan’s three most famous Wagyu brands—Kobe Beef, Matsusaka Beef, and Omi Beef—all come from Kuroge Wagyu. The defining characteristic of Kuroge Wagyu is its fine marbling, with fat intricately distributed between the muscle fibers. This marbling, often referred to as “sashi,” is what gives the meat its exceptional tenderness and rich flavor. The finer and more evenly distributed the marbling, the higher the quality of the beef. Meat with abundant marbling is called “Shimofuri Niku,” meaning “frosted meat,” as the fat resembles frost settled over the surface. In addition to Kuroge Wagyu, other Wagyu breeds raised in Japan include Akaushi (Brown Wagyu), Japanese Shorthorn, and Mukaku Wagyu (Polled Wagyu).