Why is Wagyu Beef so Expensive

– Why is Wagyu Beef so Expensive –

If you’ve ever seen Wagyu beef on a menu, you’re definitely aware of its high price. First, what exactly is Wagyu beef? and why is wagyu beef so expensive? This article will provide accurate answers, keep reading.

Why is Wagyu Beef so Expensive

What is Wagyu Beef?

To grasp the fundamentals of Wagyu beef, you’ll need a quick crash course in Japanese. “Wa” means Japanese and “gyu” means cow, so Wagyu literally translates to “Japanese cow.”

The genetic makeup of Wagyu breeds of cows diverged from other cows as much as 35,000 years ago, according to the American Wagyu Association (AWA).

This strain was bred to have the highest percentage of intramuscular fat cells, making it a convenient energy source. Other cow breeds from throughout the world were combined with this isolated strain.

In the last five years, the value of Japanese beef exports has increased by 200 percent. Everything you need to know about this cut of beef is right here.


Why do People Like Wagyu Beef so much

Why is Wagyu so Expensive?

It is very necessary to know that, Wagyu beef quality is determined by four factors; marbling, color and brightness, firmness and texture, and fat quality.

Wagyu steak is more tender and juicier than regular beef, with a lovely buttery flavor. Marbling, or fat streaks that run throughout the muscle rather than simply around the borders, is a sign of high-quality Wagyu.

The fat is unique because it melts at a lower temperature, allowing a single perfect sliver of raw product to literally melt on the tongue, providing pure unadulterated happiness and bliss.

Unlike many types of red meat, which have a negative reputation for being less diet-friendly than white meat or fish alternatives, this beef is really heart-healthy. This makes it an excellent choice for those looking for high-quality beef.

Why is Wagyu Beef so Expensive?

Why is Wagyu so Expensive?

Wagyu beef can cost up to $200 per pound, and the cows themselves can fetch up to $30,000 at auction. In comparison, the average cost of an American cow is around $1,500.

This cost is passed on to the consumer in the form of a higher per-meal price. The Miyazaki Wagyu, for example, costs $24 per ounce at American Cut steakhouse, compared to $52 for 8 ounces of filet mignon, or $6.50 per ounce.

It’s pricey because of the way the cows were grown and slaughtered. The young cattle are hand-fed milk and graze on an open pasture as they grow up. The Japanese government regulates the production of Wagyu.

This procedure includes genetic testing, and only the cows with the finest genetics are allowed to remain in the reproductive lineup. The more expensive it is, the higher the DNA rating.

Where can I Wagyu?

While Wagyu may be found in many Asian markets, butcher shops, and even some grocery stores, something as delicate as Wagyu is best left to the pros.

You can as well dine at a high-end restaurant with a reputation for serving the highest-quality meat. The sector is set up to promote the high-end restaurant market by saying, “Let the chefs work marvels for you.”

However, for the more experienced (or daring) home chefs out there, exquisite Wagyu can be prepared in any kitchen.


How is Wagyu Served?

How is Wagyu Served?

To begin cooking Wagyu, trim some fat from the sides of your steaks and use it to oil your skillet for a more natural flavor.

A small amount of butter and olive oil can be used. After that, it’s just salt and pepper for a natural flavor profile. And, of course, serve and eat it medium-rare.”

While the methods of preparation are straightforward, the meals you serve with Wagyu don’t have to be.

Other Things to Know

Instead of overpowering the flavor of the meat with sauces and marinades, go easy on the seasoning and limit yourself to a pinch of salt and pepper.

Conclusively, when Wagyu is prepared simply, it is at its best.  The optimal temperature for eating wagyu, according to experts, is medium-rare.

Allowing the meat to rest for up to ten minutes after cooking allows the fibers to relax and the cooking liquids to reabsorb, which would otherwise end up on your plate rather than in your mouth.

Frequently Asked Questions

1. What is Kobe Beef, and why is it so Expensive?

This is due to the fact that wagyu is the world’s most marbled beef, filled with the creamiest, most luscious, and savory streaks of fat a steak can have.

2. What Makes Wagyu Beef so Special? Is it Worth the Cost?

It’s been marbled for your health’s sake.

3. Is Wagyu Beef Worth the High Cost?

Yes, it is correct. Wagyu can cost up to $200 per pound in high-quality cuts.

4. Why is Kobe Meat so Expensive?

The price is influenced by the cost of the feed.

5. Why is the Wagyu A5 Steak so Expensive?

It’s pricey because of the way the cows were bred and slaughtered.

6. Why are Japanese Wagyu Steaks Bigger?

It’s genetically predisposed to produce this bizarre fat marbling on the inside of muscle tissue.

7. Why is Wagyu so Rare?

Wagyu is the highest quality artisan beef, produced in tiny batches and strictly supervised by Japanese regulations, and it is this meticulous procedure that distinguishes it.

8. Is Wagyu and Kobe Beef Cheaper in Japan than in the States?

Yes, it is.

9. How Much Does a Wagyu Cow Cost?


10. Why is Wagyu Beef so Fatty?

It has a lot of intramuscular fat and is heavily marbled.

If you enjoyed this article and found it helpful, do well to share it with friends and loved ones, and also, you can share your opinions in the comment section. 

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