The price tag of Wagyu beef can vary based on a number of aspects, such as where the meat is imported from, the brand of Wagyu beef, how much the beef weighs and many other elements. The grading of the beef is one of the most important factors to consider when it comes to the price of the beef.
This is due to the fact that the Japan Meat Grading Association has assigned grades to all beef in Japan. The two categories for grading are yield and meat quality. The following four aspects of meat quality are assessed in a five-step process: marbling, meat colour and shine, firmness and texture, and fat colour and shine. The highest grade is thought to be grade 5. Carcasses are categorised into yield grades A, B, and C to evaluate the ultimate meat ratio. The highest possible grade would be an A. Wagyu beef typically receives an A4 or A5 rating.
The slices of wagyu beef that are sold in supermarkets are typically already sliced into the appropriate sizes. For instance, a large slab of uncut sirloin would be highly uncommon to locate on the chiller shelves. This is due to the high cost of wagyu beef. Japanese wagyu imported into Malaysia could cost as much as RM2,000 per kilogramme, depending on the grade. A skilled butcher or chef must cut the meat into tiny pieces without wasting any. Some wagyu beef sellers will offer the meat within a price range of RM 100 to RM 300 per 100 grams.
Since wagyu beef with an A5 grading is considered the best kind of wagyu beef, the price can be different across various restaurants and sellers, typically leaning towards the expensive side.
In most yakiniku restaurants, the wagyu beef with A5 grading can be priced on average between the range of RM 100 to RM 1288. The wagyu beef is offered in different slices and kilograms so customers can choose how much they want to eat.
There are quite a number of places where people can buy wagyu beef as a whole and make their own meals at home. Additionally, there are also a variety of yakiniku restaurants that specialise in grilling wagyu beef with the proper methods and techniques.
Gyutaro Yakiniku is a contemporary Japanese Wagyu Yakiniku Specialty Restaurant where patrons are treated to dipping sauce while enjoying grilled meats. Out of the 3 top Japanese wagyu brands, Omi Hime, Hida Shichiri, and Miyazaki, our founder selects the greatest wagyu. Gyutaro employing Omi Hime, Hida Shichiri, and Miyazaki cattle are grown in a cosy, spotless atmosphere and fed high-quality feed. The founder openly publishes details about how cattle are fed and the birth certificates of each wagyu we imported from Japan to ensure guests’ faith in the meat. This gives customers a unique dining experience with each bite, even if everything may have come from the same animal combined with the unusual cuts.
KNK Yakiniku, a yakiniku speciality shop, offers the genuine taste of yakiniku so diners can feel like they are in Japan. The founder selects the greatest wagyu among the top 3 Japanese wagyu brands, Kobe, Matsusaka, and OMI. KNK uses Omi Hime cattle, which are kept in a cosy, spotless, and roomy environment and fed high-quality feed. The creator publicly releases details about how cattle are fed and the birth certificates of each wagyu imported from Japan to ensure guests’ faith in the meat. Hime beef (princess cattle) has a delicate aroma, a rich flavour, and a well-balanced marbling.
Other places that people can go to purchase wagyu beef or eat the meat would be wagyumy, The Wagyu KL and AAH Nippon.
Everyone deserves to have a bite of tasty and delicious wagyu beef at least once in their life. As wagyu beef is provided in different price ranges, everyone can indulge in the wonders of this special meat.
As consumers, you need to ensure you are always getting the best grade of wagyu beef and the freshest beef to get the whole experience of eating wagyu beef and to ensure that what you are consuming will not harm your health.