Deliciously tender and intricately marbled, wagyu (literally meaning "Japanese cow") refers to four specific breeds of cattle native to Japan: Japanese Black, Japanese Brown, Japanese Shorthorn and Japanese Polled. Among them, the Japanese Black is the most prized and popular, known for its kuchidoke — a melt-in-your-mouth sensation — and tsuya-sashi, or "glossy marbling.” The meat boasts a buttery, silken texture thanks to its finely interwoven fat rich. Japan’s “great three” wagyu brands, Matsusaka, Kobe and Omi beef, all hail from the Kansai region.