Is American Wagyu real wagyu?

The hot topic around the American Wagyu industry is it's authenticity and how it compares to it's Japanese older brother, Japanese Wagyu. 

The lineage is real, if you know your source

All authentic wagyu beef originates from one of the four original bloodlines of wagyu cattle. The most common breed of origination for wagyu raised in the domestic United States is Tajima wagyu  which comes from the Hyogo prefecture, know for the holy grail, Kobe. 

The Four Bloodlines

The floor original bloodlines of wagyu cattle are:

1. Tajima from the Hyogo prefecture. This is the most well known globally and is most well known from their breeding practices and the instramuscular fat or marbling found in their wagyu.
2. Fujiyoshi from the Okayama prefecture. Which yield a more robust marbling structure.
3. Shimane are from the prefecture that bears their name. These cattle are known to have more moderate marbling and superior genetics.
4. Kedaka from the Tottori prefecture. Are known for their high meat yields during production.

Japanese Lineage, Guaranteed

At Chu's Meat Market we work with the American Wagyu Association to annually test our wagyu to confirm it's Japanese lineage and authenticity. This process involves taking a center cut ribeye and sending it to a DNA lab for testing. 2 Months later we receive a DNA analysis report that confirms the genetics of the cattle.  

Conclusion: Trust your sources

At the end of the day your ability to shop for kosher wagyu with Japanese lineage is available to you as a kosher consumer. It's important to develop a relationship with a local kosher butcher or meat market that you trust.