Wagyu

thumb|Japanese Black cattle of the Tajima strain on a farm in northern Hyōgo Prefecture thumbnail|High-grade sliced Matsusaka beef|Matsusaka wagyu beef Wagyu (, Hepburn: wagyū, ) is the collective name for the four principal Japanese breeds of beef cattle. All wagyū cattle originate from early twentieth-century cross-breeding between native Japanese cattle and imported stock, mostly from Europe.

Wagyu beef is among the most expensive meats in the world. It features marbling, meaning that streaks of fat exist within the red meat that make it tender and moist, while adding flavor. Wagyu beef is often known by different names depending on its place of origin. In several Japanese prefectures, Wagyu beef is shipped with an area name; examples include Matsusaka beef, Kobe beef from the Tajima cattle, Yonezawa beef and Ōmi beef. In recent years, Wagyu beef has increased in fat percentage due to a decrease in grazing and an increase in the use of feed, resulting in larger, fattier cattle.