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What to eat in Asia? Top 7 Asian Beef Cattle Breeds

Last update: Fri Feb 14 2025
Top 7 Asian Beef Cattle Breeds
TABLE OF CONTENTS

Best Asian Beef Cattle Breed Types

01
Wagyu
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Wagyu is a term denoting a Japanese beef cattle breed (wa means Japanese, and gyu means cow). This breed has a genetic predisposition to create marbling of fat on the inside of muscle tissue. Average steaks have a fat cap on the outside, but Wagyu cows metabolize the fat internally and the fat remains integrated within the muscle.


This rich and luscious beef cut almost dissolves as it hits the tongue, and it's recommended to keep the middle of the cut as raw as possible so that it remains extremely juicy and retains its sweet umami flavor. The meat can be cooked for a longer period of time without becoming dried out or too tough. 
02

Beef Cattle Breed

HYŌGO PREFECTURE, Japan
4.7
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Kobe beef is a Japanese delicacy and one of the most popular regional specialties in Japan. The beef comes from the Tajima-gyu breed of cattle in Japan's Hyogo Prefecture, where Kobe is the capital and gives the beef its name. It is characterized by its tenderness, flavor, and exceptionally high levels of fat marbling.


Kobe beef is usually prepared as steaks, sukiyaki (sliced in a hot pot), or shabu shabu (sliced and boiled in a broth). It is said that one of the best ways to consume the beef is at a traditional teppanyaki restaurant, where a chef grills the meat on an iron plate in full view of the restaurant's customers. 
03

Beef Cattle Breed

SHIGA PREFECTURE, Japan
n/a
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Omi or Ohmi beef is a type of wagyu or Japanese beef that’s raised in Shiga Prefecture. The beef cattle has a very long history - in the Edo era, Ohmi beef was marinated in miso and presented to the Shogun as medicine. The meat has very fine and tender marbling (intramuscular fat), while the flavors are sweet and smooth, and the smell is mellow.


The cattle is raised in the nature around Lake Biwa, and the cows drink the lake‘s clean water and consume feed that’s nutritionally balanced. Although it’s not as famous as Kobe beef, Ohmi can be bought at a relatively reasonable price, when compared to other brands of wagyu.

04
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Hanwoo beef refers to a breed of cattle native to Korea and is prized as a high-quality beef variety in Korean cuisine, much like how Wagyu is esteemed in Japan. It has a long history in Korea, with evidence suggesting they have been present on the peninsula for several thousand years.


Just like Wagyu in Japan, Hanwoo beef is graded based on several factors, including marbling, meat color and texture, and the color and quality of the fat. The highest grades of Hanwoo beef have intense marbling, which translates to a rich flavor, tenderness, and juiciness. 
05
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Kurobuta pork, often called the "Wagyu of pork," is a premium variety of pork known for its exceptional quality, rich flavor, and tender texture. This pork comes from the Berkshire pig, a heritage breed originally from Berkshire County in England, highly regarded for its superior meat quality.


Kurobuta, meaning "black pig" in Japanese, reflects the breed's esteemed status in Japan, where it is raised under strict standards. The standout feature of Kurobuta pork is its marbling, similar to that found in high-quality Wagyu beef. This marbling contributes to the meat's moistness, richness, and depth of flavor, making it a delicacy in both Western and Eastern cuisines. 
06

Beef Cattle Breed

KAGAWA PREFECTURE, Japan
n/a
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Olive Sanuki wagyu is a meat coming from beef that's named after Sanuki, the former name of the Kagawa prefecture, famous for its olive groves. In the finishing phase of rearing, the cattle are fattened with cakes made from pressed olives, resulting in substantial marbling.


The texture is soft and buttery and the fat is sweet and very digestible, without any heaviness in the mouth. In order to be called Sanuki wagyu, the cattle must be of the Kuroge Washu breed, the animals must come from the Kagawa prefecture, and at least 3 months before the slaughter, they must have received dried pressed olive musts in their diet. 
07

Beef Cattle Breed

MIE PREFECTURE, Japan
n/a
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Matsusaka is a type of wagyu or Japanese beef, originating from the town of Matsusaka in Mie Prefecture. The cattle must be raised from at least 12 months within the Prefecture and it‘s fed on a diet of wheat, rice, barley, and soy. This diet increases the weight of the animals, and the result is a great amount of marbling (intramuscular fat).


Some cows are even fed beer and massaged with liquor, but it’s not mandatory. It takes about 3 years for the beef to reach maturity. Matsusaka beef is highly prized for its richness, flavor, and marbling. The beef is enjoyed as steaks in teppanyaki restaurants, and it’s also often prepared as sukiyaki (thinly sliced beef, eggs, and vegetables) or shabu shabu (thinly sliced beef that’s broiled in a hotpot).

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Asian Beef Cattle Breeds