Wagyu is the collective name for the four principal Japanese breeds of beef cattle. All wagyū cattle derive from cross-breeding in the early twentieth century of native Japanese cattle with imported stock, mostly from Europe.

Wagyu beef is one of the most sophisticated 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.