Narrator: This is wagyu beef, one of the most expensive meats in the world. Produced in Japan and prized for its rich marbling and buttery taste, high-grade wagyu can cost up to $200 per pound, and the cows themselves can sell for as much as $30,000. But what is it that makes the meat so expensive?
The term wagyu literally translates to Japanese cow. And it generally refers to four main breeds. These cows were bred for physical endurance, giving them more intramuscular fat cells. The fat is distributed more evenly throughout their muscle, which is why wagyu beef looks pink and tastes so tender. And the Japanese government tightly regulates wagyu production to protect the value and quality of the meat.
Wagyu is graded on two main factors: how much meat can be yielded and the quality of the marbled fat. Only A3 to A5 wagyu is certified for sale in Japan. And the higher the grade, the higher the price. Wagyu beef has gained almost legendary status, and there are many myths about wagyu farms and the way the animals are treated, from getting daily massages to being fed beer. But these often arent true.
The cows are raised very differently in each region and by different farmers, but theyre often raised by a breeder until theyre about 10 months old and then sold at auction to a fattening farmer. By the time the calves are sold at auction, they can already fetch 40 times the price of US cattle. The fattening farm will keep the animals in small pens and feed them a mixture of fiber and high-energy concentrate made from rice, wheat, and hay. Theyre often fed this three times a day for almost two years, until the animals are almost 50% fat. Only the pregnant cows and breeding cattle are allowed to graze on pasture.
The length of the fattening process and the import prices of the huge amount of concentrated feed increases the cost of the beef, and over this fattening period, each cow will eat 5 tons of feed. If and when a cow goes to auction, it can sell for as much as $30,000.
Comparatively, black Angus cattle, which are considered the cream of the crop in countries like the United States and Australia, typically dont sell for more than $3,000. And depending on the kind, the wagyu can fetch close to $200 per pound.
High marbling is the common goal, but the approach varies by farm and area. While there are more than 300 varieties of wagyu available, the most notable cuts come from 10 regions. One of the most expensive cuts is Matsusaka wagyu from Mie Prefecture, made exclusively from virgin female cows and highly prized for its tenderness. In 2002, one Matsusaka cow sold for 50 million yen, or roughly $400,000. However, the best-known cut of wagyu is Kobe beef, which comes from the city of Kobe in Hyogo Prefecture and is made exclusively from steers, or castrated bulls.
Although Kobe is commonly seen on US restaurant menus, customers should be wary of items like Kobe burgers, as authentic Kobe beef is too tender to be formed into a patty. Several US restaurants are actually serving hybrid “wangus” beef from domestically raised wagyu and Angus cows.
The highest-ranking wagyu is A5 Miyazaki, a two-time winner of the “Wagyu Olympics.” A5 Miyazaki will cost you $100 or more per pound. At SakaMai in New York City, its the wagyu of choice. The restaurant is best known for serving it in an $85 katsu sando, a popular Japanese-style sandwich.
Ken: On a busy night, we probably serve about 25 of them at $85 a pop. Because wagyu is so difficult to find in the US, yes, we do have a number of customers coming to us just to try the wagyu. Sometimes a two-top will come and just order the sando by itself. There are a lot of tariffs and quotas on Japanese beef imports, and its actually not allowed to import live cattle. So it is very difficult to source wagyu.
Narrator: So, is it worth it? We decided to have our team give A5 Miyazaki wagyu a try.
Jack: Holy s—. Its so good. Its really, like, its, like, buttery. Its, like, as if it was, like, coated in butter, but it wasnt.
Narrator: And there might be something even more sought-after than the A5 Miyazaki. Hailed as the rarest steak in the world, olive wagyu comes from cattle raised on pressed, dried olive peels mixed into their feed. It was developed in 2006 by a Japanese cattle farmer named Masaki Ishii. Only about 2,200 of these cows were slaughtered in 2018. And they all live on the island of Shodoshima, home to Japans oldest olive oil plantation.
This special wagyu is said to be extra tender and can cost anywhere from $120 to over $300 for a steak. While wagyus popularity grows worldwide, the domestic picture is a little different. Wagyus popularity in Japan is actually slumping slightly, and the country imported more US beef than any other country as of 2017.
The value of Japanese exports of wagyu has risen over 200% in the past five years. And as Japans population ages, farmers are struggling to keep up with the increased global demand, raising prices even more. But the high cost hasnt discouraged international sales.
In 2013, Japan exported 5 billion yen worth of wagyu. Last year, exports hit 24.7 billion yen. And many producers are now getting halal certifications for their slaughterhouses so they can export to Muslim countries. However, Japan may eventually have some competition when it comes to producing high-quality wagyu. Countries like the US, Australia, and the UK have been working on breeding their own wagyu, usually relying on crossbreeding. Most British, American, and Australian wagyu are only 50% purebred, but that may be changing soon.
In the UK, for example, the Wagyu Breeders Association now registers DNA-verified full-blood wagyu bulls and certifies authentic “British wagyu.” New methods and increased regulation may result in a product as good as the original, which means that there soon could be a lot more wagyu that costs a lot less.
EDITORS NOTE: This video was originally published in August 2019. Deal icon An icon in the shape of a lightning bolt.
If you ask us, Wagyu beef is the best beef youll ever be able to get your hands on. Not only does it taste amazing; the rich history behind this beef makes it so appealing to dive into completely. Keep reading to explore the world of Wagyu, or head over to our webshop to shop your Wagyu.
Wagyu beef production begins with a cow that has been bred specifically for its high quality meat. This breed of cow is called a Japanese Black (Kuroge Washu). These cows are raised in Japan and are fed a diet rich in protein and vitamins. Cattle are slaughtered at an age between 2 and 3 years.
However, there are some reasons why it is so costly. First, it takes years to develop the right genetics to make the perfect wagyu beef. Second, the cows must eat special feed that contains high levels of protein and omega fatty acids. Third, the cows must live in a climate that is ideal for producing the highest quality meat. Finally, the cows must be raised with insane levels of care and attention.
Wagyu beef is known for its tender texture and rich flavor. The Japanese breed of cattle that produces this high quality meat has been selectively bred for a long period of time. Lets dive into the facts that justify the price tag.
Throughout the years, Japanese farmers saw other countries industrializing and scaling up their beef production, especially the USA. The Japanese government decided they would not try to compete with such volumes. Instead, they adapted the principle quality over quantity. Japan chose to specialize in producing the most tasty beef rather than producing the most volume of it. Since then, the Japanese government has imposed lots of legislation to protect and even improve that impeccable quality that it is known for.
High marbling is the common goal, but the approach varies by farm and area. While there are more than 300 varieties of wagyu available, the most notable cuts come from 10 regions. One of the most expensive cuts is Matsusaka wagyu from Mie Prefecture, made exclusively from virgin female cows and highly prized for its tenderness. In 2002, one Matsusaka cow sold for 50 million yen, or roughly $400,000. However, the best-known cut of wagyu is Kobe beef, which comes from the city of Kobe in Hyogo Prefecture and is made exclusively from steers, or castrated bulls.
Although Kobe is commonly seen on US restaurant menus, customers should be wary of items like Kobe burgers, as authentic Kobe beef is too tender to be formed into a patty. Several US restaurants are actually serving hybrid “wangus” beef from domestically raised wagyu and Angus cows.
Narrator: This is wagyu beef, one of the most expensive meats in the world. Produced in Japan and prized for its rich marbling and buttery taste, high-grade wagyu can cost up to $200 per pound, and the cows themselves can sell for as much as $30,000. But what is it that makes the meat so expensive?
Comparatively, black Angus cattle, which are considered the cream of the crop in countries like the United States and Australia, typically dont sell for more than $3,000. And depending on the kind, the wagyu can fetch close to $200 per pound.
The term wagyu literally translates to Japanese cow. And it generally refers to four main breeds. These cows were bred for physical endurance, giving them more intramuscular fat cells. The fat is distributed more evenly throughout their muscle, which is why wagyu beef looks pink and tastes so tender. And the Japanese government tightly regulates wagyu production to protect the value and quality of the meat.
These days many people know that the best beef comes from Japan, and Kobe beef has become a household name around the world.
Omi beef is a less well-known but equally scrumptious type of wagyu that comes from Shiga Prefecture. Despite beef consumption being forbidden in Japan up until 140 years ago, rumor has it that the Shogun and some feudal lords (daimyo) would eat beef Omi beef, ostensibly because of its “medicinal purposes”. The fact that it tastes great surely had nothing to do with it.
The most important characteristic of Japanese beef is the white parts of fat in the meat, known as sashi in Japanese. The sashi is interspersed between layers of red meat and gives the beef a marbled pattern. This marbling is the most prized aspect of Japanese beef and cattle farmers go to great lengths to create intense patterns that make the meat literally melt in your mouth.
In the US, prime beef must have 6-8% of marbled fat to qualify for the highest USDA grade. In order to achieve the highest quality grade for wagyu (A5), on the other hand, meat must be at least 25% marbled fat. While it may make the meat more tender and flavorful, high-fat content is bad for you, right? Wrong.
When demand for Kobe beef shot through the roof, American ranchers began using the term ‘Kobe-style’ beef to refer to wagyu cattle raised in the US. While the price is much more affordable at $20 per pound for the cheapest Kobe-style beef and the quality is better than American Angus beef, it just doesn’t compare with the real thing.
FAQ
How much does a pound of Kobe beef cost?
Is Kobe better than Wagyu?
