Wagyu Exports and Global Demand

Japanese beef is finding fans well beyond Japan, and a look at the numbers, the labels and the breeds explains why demand keeps building.

Published October 26, 2026 at 11:53 AM JST | By Tokyo Paul

Quick answer: Japan's beef exports hit a record 64.8 billion yen in 2024, the second record year in a row, and kept climbing in 2025, according to the Ministry of Agriculture, Forestry and Fisheries. The United States, Taiwan and Hong Kong are leading markets. The government has set a target of about 113 billion yen in beef exports by 2030.

Wagyu has become shorthand for luxury beef, but the story behind it is more interesting than the marbling photos suggest. Japan's beef exports have grown rapidly in recent years, restaurants overseas feature Japanese cuts by name, and farmers and traders are working to explain what the term actually covers. This guide looks at the latest export figures, where Japanese beef is going, how Wagyu differs from Kobe beef and from Wagyu raised in other countries, and how visitors can taste it in Japan without overspending.

What Wagyu means

The word wagyu literally means Japanese cattle. It usually refers to four breeds: Japanese Black, Japanese Brown, Japanese Polled and Japanese Shorthorn. Japanese Black makes up most of the Wagyu herd and is the source of the finely marbled beef the name brings to mind, while the other three breeds make up much smaller shares.

Since 2007, according to Wikipedia, the Wagyu label in Japan has been limited to qualifying Japanese-born cattle and certain crosses. That rule helps keep the name tied to a real origin, and it is one reason you will see Wagyu discussed alongside traceability and grading.

Kobe, Matsusaka and other brand names

Many of Japan's famous beef names are regional brands rather than separate breeds. Kobe beef is a brand for top-quality beef from Tajima cattle raised in Hyogo Prefecture, and it has a history of roughly 170 years. Others include Matsusaka, Omi, Miyazaki, Kagoshima Black and Hida beef.

A 2014 law created geographical indication protection in Japan, which began operating in 2015, and a number of these beef brands are registered. Think of it as the beef equivalent of a regional wine appellation: the name points to a place, a type of cattle and a set of standards.

What the export numbers show

According to MAFF data reported by Nippon.com in July 2025, beef exports were worth 64.8 billion yen in 2024, up 12 percent and 2.2 times the 2019 total. Volume was about 10,800 tons, up 22 percent. For January through May 2025, value was 26.6 billion yen, up 15 percent from a year earlier.

Reuters, citing MAFF in February 2026, reported that Japan's total food exports hit a record 1.7 trillion yen in 2025, and that beef set a record export value, helped by strong United States demand. The same report said exports rose despite new United States tariffs introduced in April 2025. Exact beef totals for the whole year were not given in the sources reviewed, so this guide sticks to those clear points.

Where Japanese beef goes

The United States, Taiwan and Hong Kong account for a large share of exports by both value and volume, according to Nippon.com's summary of the ministry data. The article links this to strong consumer interest in Wagyu in those markets.

Demand tends to be strongest in restaurants, where chefs serve small portions as steak, yakiniku or sukiyaki style dishes. Because the fat is so tender and rich, a few ounces go a long way, which also makes Wagyu a good fit for tasting menus and special occasions.

Why global demand keeps building

The flavor is the main draw. Marbling gives Wagyu a buttery texture and a savory-sweet taste that people often describe as unlike ordinary steak. Growing interest in Japanese food overall, from sushi to ramen to izakaya, has also made diners curious about Japan's best-known meat.

Another factor is clearer storytelling. Producers and restaurants now explain grades, regions and farms, and travelers who taste Wagyu in Japan often seek it out again at home. Government support for food exports has also helped, with the broader goal of growing agricultural, forestry, fishery and food exports to 5 trillion yen by 2030.

Reading grades and labels

Japanese beef is graded on two measures: yield, rated A, B or C with A the highest, and meat quality, rated from 1 to 5 with 5 the highest. A5 is the top grade for both, as Wikipedia explains. Higher grades reflect marbling, color and firmness, but they do not always mean a better meal for every taste, because very rich beef can feel heavy in large portions.

Japan also tracks cattle individually. A traceability law passed in 2003 requires ear tags and recorded histories, so shoppers and restaurants in Japan can look up where an animal was raised. If a menu or package shows a grade, a prefecture or a brand, it is worth asking staff what each one means.

Wagyu raised outside Japan

Wagyu cattle and genetic material that left Japan from the 1970s formed the basis of herds in the United States and Australia, according to Wikipedia. Today the Australian Wagyu Association is the largest breed association outside Japan, and the World Wagyu Council links national groups from places such as the United States, the United Kingdom and Brazil.

These herds are often crossed with other breeds, so overseas Wagyu can be leaner and milder than A5 Japanese beef. They are a separate product with their own appeal, and a good label will say where the animal was raised. When you want authentic Japanese beef, look for the words Japanese Wagyu or a specific Japanese prefecture or brand.

Tasting Wagyu in Japan

Lunch sets at yakiniku and steak restaurants are an approachable way to try Wagyu, and department store food halls sell cooked sets and beef sandwiches. Ask for a small portion, such as 100 grams, to start. Cuts like lean rump or thigh pair nicely with the richer slices.

Prices vary widely by grade, brand and restaurant, so look at the menu board first and ask for the grade and region. Many cities, including Kobe, Matsusaka and Takayama, have beef specialty restaurants that celebrate the local brand, and tourist offices can suggest a place that fits your budget.

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Frequently Asked Questions

How much beef does Japan export?

According to the Ministry of Agriculture, Forestry and Fisheries, Japan exported about 64.8 billion yen of beef in 2024, a record, and exports kept growing in early 2025. Reuters reported that beef also hit a record export value for 2025, helped by United States demand. The government's goal is about 113 billion yen by 2030.

Is Kobe beef the same as Wagyu?

No. Wagyu is a group of Japanese cattle breeds, while Kobe beef is a regional brand made from Tajima cattle raised in Hyogo Prefecture. All Kobe beef is Wagyu, but most Wagyu is not Kobe. Other well-known brands include Matsusaka, Omi, Miyazaki and Hida beef.

What does A5 mean on Japanese beef?

A5 is the top grade under Japan's beef grading system. The letter rates yield from A to C, and the number rates meat quality from 1 to 5, so A5 is the highest in both. It reflects marbling, color and texture, but personal taste still matters, so smaller portions are a good way to try it.

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More guides from Tokyo Paul: Wagyu: Understanding Japan's Famous Beef, Hamburg Steak: A Japanese Home Favorite and Dotonbori: Osaka's Neon Canal and Street Food Heart.