If you’re wondering why wagyu beef costs so much, you’re not alone. There are many reasons for its high price, from how much it costs to raise to its genetics. But before you purchase wagyu, you should know what to look for in a wagyu steak.
Price of wagyu beef
Wagyu beef is extremely expensive, with a single adult cow selling for $30000 or more. The high price is due to the quality of the beef, its exclusivity, and the unique experience consumers get from eating it. The cows are fed for two years before slaughter, and they can amass up to 50% of their body weight in fat. Although the process is expensive, customers are willing to pay any price for the flavor and experience.
Wagyu cattle are raised in small feedlots containing fewer than 5,000 animals. Unlike the thousands of cattle found on American cattle ranches, Japanese cattle ranches are smaller, allowing for better monitoring and care. The high price of Wagyu beef is partly due to the rarity of these cattle, which must spend up to 30 months on feed before being slaughtered.
Cost of raising wagyu cattle
Raising Wagyu cattle is expensive. They require a low-stress environment to survive. The breed must be registered and breeders must keep track of their breeding and birth dates. They must also develop a tagging system to identify their cattle. The American Wagyu Association (AWA) is a registry for members who want to raise Wagyu cattle.
Wagyu cattle have a varied diet. They graze in pastures and eat fresh and dried grass, hay, and rice straw. They are fed a high-energy diet twice or three times a day.
Grade of wagyu beef
A5 grade wagyu beef from Japan is one of the most sought-after beef meats in the world. It is the highest grade awarded by the Japanese Meat Grading Association (JMGA). The JMGA’s grading system is the most precise and rigorous in the world. It uses a system of 15 levels to categorize beef, from highest to lowest.
In Japan, there are over 300 different kinds of wagyu. The most popular varieties come from ten distinct regions. Matsusaka beef, for example, is among the most expensive cuts. It is cut from virgin female cows and is particularly delicious when prepared in shabu-shabu, a Japanese dish made from shredded beef. Kobe beef is also a highly prized cut from central Japan. Kobe beef is derived from castrated bulls and steers.
Quality of wagyu beef
Wagyu beef is a very high-end cut that’s imported from Japan. It is more expensive than regular beef because the cattle have to be raised on rice farms, where they endure heavy workloads and little food. As such, the beef’s tenderness and taste are enhanced by their heightened sense of well-being. Wagyu cattle are also genetically disposed to accumulate intramuscular fat, a trait that makes it more tender and succulent to eat.
Wagyu beef is prized for its flavor and marbling, which give it a buttery texture. Marbling and streaks of fat are prevalent throughout the meat, making it melt when cooked to a lower temperature.
Taste of wagyu beef
There’s no denying the price tag on Wagyu beef. It’s a premium cut of beef that is comparable to caviar, champagne, or gourmet chocolate. Some people simply use the Wagyu name as a marketing gimmick, but the taste of this meat is worth the price tag.
Wagyu cattle are native to Japan, but there are a few breeds of Wagyu that have been raised outside of Japan. In the US, Wagyu cattle are bred by the American Wagyu Association from Japanese Polled and Shorthorn cattle. Because American cattle are not pure-bred Wagyu, American “Wagyu” beef has a slightly different taste, marbling, and texture.
Wagyu beef has an exceptionally tender texture and flavor. It is best cooked medium-rare or slightly rare to retain its tenderness. Cooking it longer than this will result in loss of flavor. Wagyu beef is not for everyone, and it can take a while to get used to. Often, wagyu burgers are cooked without any seasoning or flavoring.
