F1 cattle refer to a first-generation hybrid breed born from the crossbreeding of a purebred Japanese Black (Kuroge Wagyu) bull—commonly graded as A4 or A5 based on the Beef Marbling Standard (BMS)—and a Holstein (dairy) cow.
One of the advantages of F1 beef is that it is more affordable than purebred Wagyu. Additionally, it contains less fat than Japanese Black cattle, offering a meatier and more robust flavor. However, a potential drawback is that it may have larger muscle fibers, requiring more trimming, which can result in a lower yield compared to purebred Wagyu (this is my personal observation).
If you’re looking for domestically raised beef with a rich, meaty texture while still enjoying the essence of Japanese Black Wagyu, F1 beef could be a great option.
This time, I personally sourced and had Harima beef from my hometown in Hyogo Prefecture auctioned and air-shipped.
I encourage you to taste and compare for yourself—do you prefer traditional A5 Wagyu or the unique flavor of F1 domestic beef?
