Why Is Wagyu Beef So Expensive

Japanese Wagyu beef is prized for having a distinctive flavour. Famous Wagyu genetics, food, and environment produce distinct flavour, texture, and softness. Many people wonder why genuine Japanese Wagyu is so pricey, even if this famous meat makes an unparalleled dining experience.

Why Do People Like Wagyu So Much?

Most people like to eat wagyu beef primarily because of the taste. Due to its exceptional eating quality compared to other breeds of cattle, therefore wagyu beef is well-known worldwide and liked by many people. Wagyu beef has higher levels of intramuscular fat, or marbling, as well as a finer flesh texture, which makes for a more flavorful eating experience.

Those in the know believe that the flavour of Wagyu is unmatched. Its high-fat content guarantees a juicy, soft, and flavorful bite. Wagyu melts in your mouth because its fat has a melting point lower than the body’s temperature.

Best of all, Wagyu has been shown to be healthy and mouthwateringly tasty. Compared to ordinary beef, Wagyu has a higher percentage of omega-3 and omega-6 fatty acids and monounsaturated fats (the good fats). Conjugated linoleic acid, a naturally occurring fatty acid and well-liked nutritional supplement, is in high concentrations in Wagyu.

The Top 5 Reasons Why It Is So Expensive

A variety of factors influence the cost of wagyu. Listed below are the top 5 reasons why wagyu beef is so expensive.

1. Geography Of Japan

More than 80% of Japan’s topography is made up of mountains, some of which are volcanic. Long, narrow valleys snuggled between mountain ranges covered in trees make up a sizable portion of Japan. Japan’s geography often limits the amount of land that can be used for agriculture, making their cattle sector significantly smaller than that of the United States. Japanese feedlots will hold between 10 and 100 cows, which is a much smaller number than the thousands of cows on a single domestic lot. This enables farmers who have committed their lives to growing these unique cattle to care for and carefully watch over every Wagyu animal personally.

2. Time Of Feeding

Wagyu cattle are bred at a higher cost because they are fed twice as long as regular cattle. Wagyu cattle typically feed for three years, unlike conventional cattle, which graze for about 18 months. This is due to the fact that Wagyu cattle need between 28 to 36 months to develop that intense marbling in their muscles. Additionally, Japanese Wagyu are fed a unique, high-energy diet for more than 600 days—often 700 days. Even because this lengthy feeding period necessitates more time and resources, it enables cattle to develop and grow fully. This method of caring for cattle is exceptionally specialised and dissimilar to domestic methods in many ways. For comparison, domestic beef programmes will only provide cattle with food for about 120 days.

3. Low Stress Level Environment

A low-stress environment for cattle is one of the most crucial practices in Wagyu farming. The cause of this is that high-intensity activities or stressful situations cause an animal’s body to produce more cortisol and adrenaline. The beef’s quality degrades due to these chemical changes, resulting in a more intricate and less flavorful steak on your plate. Wagyu ranchers manage the noise level that their cattle are exposed to to keep them stress-free and avoid potentially frightening them. Additionally, they separate cows who don’t get along and monitor the animals every few hours to ensure everything is well. Farmers also ensure that their cattle have access to clean, fresh water at all times, and they occasionally brush the cattle with a sharp brush to promote blood flow and reduce stress.

4. Traceability And Security System Of Japan

The Japanese National Livestock Breeding Center has created a security and traceability system to safeguard the Wagyu business and consumers against dishonest producers of purported Wagyu beef. A Wagyu calf’s nose print and a 10-digit code that acts as the animal’s identity number are obtained at birth. This particular ID number is placed into a database with detailed information about the animal, such as its breed, breed type, parents, grandparents, and feedlot. Additionally, you can research the distributor, exporter, importer, and processing facility.

5. Stronger Genetics

Several decades ago, Wagyu cattle were primarily utilised as draught animals for rice production. In time, an evolutionary adaptation in these animals’ physiology allowed them to store the excess energy as intramuscular fat due to their challenging workload and limited food intake. Due to this mutation, Wagyu cattle could access their intramuscular fat when they required more energy. The distinctive marbling and tenderness of Wagyu beef are also due to this mutation. The fact that intramuscular fat is a light, healthful monounsaturated fat is an additional advantage.

Where Can You Get And Eat It?

1. Gyutaro Yakiniku

Customers can savour grilled meats with dipping sauce in the modern Japanese Wagyu Yakiniku Specialty Restaurant called Gyutaro Yakiniku. Our creator chooses the best wagyu from the 3 top Japanese wagyu brands, Omi Hime, Hida Shichiri, and Miyazaki. The cattle that produce Omi Hime, Hida Shichiri, and Miyazaki are presented in a cosy, hygienic environment and fed with premium feed. To enhance customers’ confidence in the meat, the founder publicly discloses information on how cattle are fed and the birth certificates of each wagyu we bought from Japan. The various cuts and the fact that everything can come from the same animal give diners a distinctive dining experience with every bite.

2. KNK Yakiniku

To make customers feel like they are in Japan, KNK Yakiniku, a yakiniku speciality shop, offers the authentic taste of yakiniku. This yakiniku serves one of the top 3 wagyu beef brands which is called Omi. Hime beef (princess cattle) offers a delicate scent, a flavorful finish, and well-balanced marbling. KNK uses Omi Hime cattle that are fed premium feed and kept in cosy, tidy, spacious quarters. To ensure customers’ confidence in the meat, the founders of KNK openly discloses information about how cattle are fed and the birth certificates of each wagyu imported from Japan.

Summary 

Genuine Japanese Wagyu is much more than a straightforward, everyday meal. The unique genetics of full blood Wagyu, the decades of excellent husbandry, and the attention to detail in security and traceability applied are highlighted by the eating experience generated with Wagyu. Genuine Wagyu is highly regarded because it offers a window into a world and culture that many people are unaware even exist. It is best to eat at restaurants that serve only the highest grade of wagyu beef and the highest quality as well in order to fully access the complete experience of indulging your taste buds in wagyu beef.