Wagyu is being used so loosely in Israel that, as the writer argues, you should be suspicious whenever you see the label here. He says there seems to be more wagyu in Israel than in Japan, because the name appears on restaurant menus, butcher-shop counters, and social media posts far beyond what the real supply could support.
He explains that wagyu is not a quality grade or cooking style, but the Japanese word for “Japanese cattle.” The best-known line is Japanese Black, whose genetics create the signature intramuscular fat known as marbling. In Japan, authentic wagyu requires three things: documented breed lineage, a defined region of production, and official grading. Famous names such as Kobe, Matsusaka and Omi are not breeds, but origin brands tied to specific areas, like Champagne.
The article says wagyu is hard to import to Israel for two main reasons. Most Japanese wagyu is not slaughtered according to kosher requirements, and fresh beef imports to Israel must meet kosher rules. The writer adds that, as far as he knows, there is no formal beef import arrangement between Israel and Japan, so genuine Japanese wagyu almost never arrives through official channels. Even in Japan, he says, most of the best product stays at home. So a “wagyu” price that seems too reasonable should raise questions about origin.
For diners who want the same soft, buttery experience without paying for the name, he recommends looking for texture rather than branding. His closest alternatives are marbled local veal fillet and imported Argentine fillet. He also notes that serious chefs rarely lean on the word wagyu, preferring to choose the right cut and source. The practical advice is to ask to see the meat, look for fine fat lines through the muscle, and ask where it came from.
