Japan
Gyukatsu
牛カツ
Gyukatsu is made with beef cutlet fried rare and finished by the diner on a hot stone.
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Chubu, Japan
Hida beef
飛騨牛
Hida beef: marbled wagyu from Gifu prefecture, often served as yakiniku or sukiyaki.
Kansai, Japan
Kobe beef
神戸牛
Kobe beef: the celebrated marbled wagyu of Hyogo prefecture, a protected brand.
Chubu, Japan
Matsusaka beef
松阪牛
Matsusaka beef: intensely marbled wagyu from Mie prefecture, rated among Japan's finest.
Japan
Menchi katsu
メンチカツ
Menchi katsu is a crumbed minced-meat patty fried until crisp and sold from Japanese butcher counters.
Kansai, Japan
Ohmi beef
近江牛
Ohmi beef: a marbled wagyu from Shiga prefecture, one of Japan's oldest branded beefs.
Japan
Shabu-shabu
しゃぶしゃぶ
Thinly sliced beef swished briefly in a light kombu broth at the table, dipped in ponzu or sesame.
Kansai, Japan
Sukiyaki
すき焼き
Thinly sliced beef and vegetables simmered in sweet soy-dashi at the table, dipped in raw egg.
Japan
Wagyu
和牛
Wagyu is the parent identity Japan's beef culture is organised around.