wagyu

From Japanese 和牛 (wagyū), from Middle Chinese 和 (MC ɦuɑ, “a gloss for 倭 (MC ʔuɑ, “Japan”)”) + 牛 (MC ŋɨu, “cow”).

• IPA^(key): /ˈwæɡ.juː/, /ˈwɑːɡ.juː/, (nonstandard) /ˈwæ.ɡuː/

wagyu (plural wagyu)

1. Any of several Japanese breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat.
   • 2009 January 19, Corey Mintz, “Susur and the City”, in Toronto Star‎:

     Slices of wagyu beef come with spheres of root vegetables and mini-towers of polenta.

• Kobe

• washugyu

Borrowed from Japanese 和牛(わぎゅう) (wagyū), from 和 (わ, wa, “Japan”) +‎ 牛 (ぎゅう, gyū, “cow, bull, ox, cattle; beef”).

• IPA^(key): /wa.ɡʲu/
• Hyphenation: wa‧gyu

wagyu (first-person possessive wagyuku, second-person possessive wagyumu, third-person possessive wagyunya)

1. (cooking) wagyu: any of several Japanese breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat.

• “wagyu” in Kamus Besar Bahasa Indonesia, Jakarta: Language Development and Fostering Agency — Ministry of Education, Culture, Research, and Technology of the Republic Indonesia, 2016.

wagyu m (plural wagyus)

1. wagyu