What Makes Wagyu So Expensive?

There’s been a lot of hype in the barbecue world lately regarding Wagyu, but there is also a lot of misunderstanding. Is it really worth the extra cost or is it overkill? The answer, in my opinion, is “that depends.”

Why tiger fugu is so expensive? There’s another reason tiger fugu is getting more expensive: overfishing. Wild fugu’s high price guarantees that it is safely prepared by an expert chef, and when you’re dealing with a potentially deadly fish, that price is reassuringly expensive.

Wagyu beef is a high-end type of beef, from a very high-end kind of cow. Since this kind of cow was raised and bred and fed carefully (and usually in incredibly small herds), you should brace yourself for the incoming price. Wagyu beef typically runs about $150 to $200 a pound. No, that’s not a typo, this beef actually runs that much per pound.

What Is Wagyu Beef And Is It Worth The Price? Wagyu beef is the most prized beef in the world because of its superior eating quality compared with other breeds of cattle. Not only does wagyu beef have higher levels of intra-muscular fat or marbling but the meat texture is finer, which results in a more aromatic culinary experience.

What is the key attribute of authentic Japanese wagyu?

Another key attribute to authentic Japanese Wagyu is Japan’s security and traceability system. The transparency and security is second to none.

Once this quota has been met, all Japanese beef is subject to a 26.4% import tax and this affects the overall price of authentic Wagyu as well.

For reference, domestic beef programs will feed cattle for only approximately 120 days. Japanese Wagyu are fed more than five times longer than domestic beef in the United States, and are cared for by farmers who create a low stress, proper environment that benefits all cattle.

Japanese feedlots will range from 10-100 cattle, which is significantly smaller than the thousands of cattle on a single domestic lot.

What is a wagyu?

Wagyu beef is a special Japanese breed of beef cattle, according to Alicia Rooker, an editor for Taste of Home, an RD.com sister site. The phrase is quite literal: “Wa” means Japanese and “gyu” means cow, per the American Wagyu Association. These animals have extreme tie-dyed-like marbling, or intra-muscular fat cells, which makes their meat rich, …

There are four Wagyu breeds in Japan including the Japanese Black (the kind the United States receives the most), Japanese Brown (Americans call this Red Wagyu,) and Japanese Shorthorn. Japan heavily regulates all Wagyu beef production, and progeny testing is mandatory, Rooker says. This ensures people have only the highest quality meat, …

Asking the difference between Kobe beef and Wagyu is a trick question. There are different levels or strains of Wagyu, and Kobe beef comes from the Tajima-Gyu strain—and is more rare and expensive than Wagyu, Rooker says. Only 3,000 cattle actually qualify as authentic Kobe cattle each year, according to Rooker.

If you happen to cook some Wagyu like this, Rooker recommends a simple method. First, sprinkle the beef with a little salt and pepper . Then, sear it in a cast-iron pan, like this one, over high heat for three to four minutes. Enjoy with a salad or carb-y side.

Although the Japanese government banned further export of Wagyu cattle, there is still some production in the United States. More American ranchers are actually raising Wagyu breeds domestically with cattle registration in America increasing 400 percent over the past five years, Vice reports.

Why is wagyu beef genetically predisposed to beef?

Wagyu beef breeds are carefully selected, and genetic testing is used to ensure only the best are allowed into the program. By paying so much attention the genetics, the beef becomes genetically predisposed to have a higher quality than most steaks, and this tender, well-marbled beef really does taste better than the competition. …

In Japan, only four types of cattle are used: Japanese Black, Japanese Brown, Japanese Polled and Japanese Shorthorn. American wagyu programs primarily use Japanese Black, although there are a few Japanese Brown in the mix (known as Red Wagyu in the States).

You don’t need a six-figure salary to visit a steakhouse…unless you’re looking at the wagyu beef section, of course. Seriously, the price of wagyu steaks on a steakhouse menu is enough to take your breath away. The smallest wagyu steak costs more than the largest filet mignon ( the most expensive regular steak on the menu).

Because it’s too rich to eat as a whole steak. Wagyu and Kobe beef is best consumed in smaller, three- or four-ounce portions; a huge steak would overload your taste buds. Considering its high price tag, you want to appreciate every bite!

The fat in wagyu beef melts at a lower temperature than most beef, which gives it a buttery, ultra-rich flavor. All that fat also makes the beef juicier than a regular steak, and since it contains more fatty acids, it also has a more appealing aroma.