The majority of Wagyu meat produced in Japan originates from either heifers (young virgin females) or steers (castrated males). Among these options, heifers are particularly prized for their tenderness and velvety texture.
Similar to humans, Wagyu males tend to exhibit more masculine traits, resulting in meat that is slightly tougher and chewier in texture. Uncastrated bulls also impart an intensely gamey flavor to the meat, which is generally avoided by consumers. It’s exceedingly rare to find meat from uncastrated Wagyu bulls being sold anywhere. Only a select few genetically superior bulls are kept for breeding purposes exclusively.
Conversely, female Wagyu have a more evenly distributed fat content throughout their muscles, resulting in intricate marbling known as shimofuri. This marbling enhances the texture of the meat, making it finer and more tender. Additionally, the high concentration of oleic acid, a type of unsaturated fatty acid, lowers the melting temperature of the meat, creating a melt-in-your-mouth sensation. In fact, the melting temperature of most Japanese Wagyu today is so low that it begins to dissolve at room temperature even before reaching the pan or your palate.
Given these characteristics, Wagyu heifers are generally regarded as the most coveted type of Wagyu. However, from a practical standpoint, it is more economical for Wagyu farmers to raise males because they tend to grow larger at a faster rate, resulting in higher meat yields per animal. Steers are specifically raised to achieve a taste and texture similar to that of heifers while providing farmers with increased yield.
Cows that have previously borne calves are less commonly consumed compared to heifers or steers. However, there is a growing demand both domestically in Japan and internationally for Wagyu cows that have given birth, as some consumers prefer a stronger, more robust beef flavor in their meat.