The term “wagyu beef” is well known, but not many of us really know what makes it unique and why it costs so much. What could be different about it from a regular steak? It’s hard to describe how delicious wagyu beef tastes. Mouthwatering and succulent would be a good start. Rich and buttery would also be accurate. Most likely, the most fitting word is the very trendy umami, which connects all of the other words and also talks about a different level of flavor. No matter how you slice it, wagyu beef is the epitome of luxury meat.
Never tried wagyu beef? You’re not alone. You may have seen it on the menu of a fancy steakhouse but weren’t sure if you could really taste the difference, so you chose the tried-and-true filet mignon or strip. Sorry to those who already know about the melt-in-your-mouth treat, but we’re about to tell you the secret.
The best way to make sure your money is well spent is to learn about the history of wagyu beef and how to spot the real thing. You can now find wagyu beef on the menus of more than just high-end steakhouses. You can also find it at your local sushi restaurant or burger joint. You might even find it showcased at a cooking class in San Francisco.
How do you know if it’s real? Is there a system that checks what’s real and what’s not, or is wagyu beef just a marketing trick? We have the answers to these questions and more, so the next time you have to decide whether to splurge or not, you’ll be an expert.
Wagyu beef originates from Japan and is one of the most prized and expensive types of beef in the world. With its rich marbling and famously buttery, melts-in-your-mouth taste, wagyu commands premium prices, often retailing for $200 or more per pound. But what makes this beef so extraordinarily expensive compared to conventional beef? Here’s a look at the key factors driving wagyu prices per pound.
What is Wagyu Beef?
Wagyu literally means “Japanese cow”. It refers to several breeds of cattle that are native to Japan, including Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled. But only Japanese Black, known as Kuroge Washu in Japan, can be considered true wagyu.
These cattle produce beef with heavy marbling, giving wagyu its signature taste and tenderness. The high percentage of mono-unsaturated fatty acids in the marbling also gives wagyu a lower melting point resulting in that desirable mouthfeel.
Wagyu Grading System
In Japan, wagyu beef is graded on a scale from A to C, with A being the highest quality. Grades are assessed based on marbling, color, brightness, firmness, texture, and quality of fat.
Within the letter grades are numbers indicating yield rating, with 5 being the highest. The very best wagyu carries an A5 grade, with extensive marbling and the highest yield.
Limited Supply
One major factor affecting wagyu prices is its limited availability True fullblood wagyu cattle can only come from Japan. And even there, only about 3,000 metric tons of beef qualify as authentic wagyu.
With such tiny production numbers compared to mainstream beef, wagyu commands stratospheric prices for its sheer exclusivity. Top Japanese restaurants and meat purveyors around the world compete for access to this scarce commodity.
Breeding and Genetics
The intensive breeding practices required to produce wagyu cattle also drive up costs significantly. These artisanally bred cows can cost over $30,000 per head in Japan, due to the meticulous genetic selection over many decades that generated such a specialized animal.
Raising fullblood wagyu is labor and resource intensive, requiring extra care and feeding – as reflected in the beef’s final cost. Farmers must follow strict protocols to maintain breed purity in their herds.
Feeding and husbandry
The quality of feed and humane husbandry also affect marbling and flavor. Authentic kuroge wagyu cattle are raised on a nutritionally balanced diet for slow growth. Their feed often includes premium ingredients like brushed barley, rice straw, or even beer.
Such bespoke finishing and the longer growth period further increase costs compared to conventionally raised beef. The care and experience of Japanese wagyu farmers contributes to exceptionally tender, well-marbled beef.
Processing and yields
There is additional labor and waste involved in handling wagyu carcasses. The extra care required in processing, along with more trimming of fat, reduces yields compared to mainstream beef. Specialized butchery skills are needed to properly cut and merchandise these prized carcasses.
Global demand
As the world discovers the sublime taste of wagyu beef, demand has soared. But with no major increase in supply from Japan, prices continue rising. Exports now account for about 20% of Japanese wagyu production as chefs and luxury providers in Hong Kong, Europe and America seek out this exclusive beef.
Wagyu Prices Per Pound
Taking all these factors into account, here are some typical price ranges for Japanese A5 wagyu sold to consumers:
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Wagyu ground beef – $15-$30 per pound
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Wagyu steak cuts – $60-$200+ per pound
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Full wagyu tenderloins – around $250 per pound
So clearly, this beef fetches a considerable price over regular beef that costs $5-$15 per pound. Even specialty Angus steaks top out around $50 per pound for prime graded, organic, grass-fed or dry-aged.
Of course, retail wagyu prices ultimately depend on cut, grading, and point of sale. Japanese wagyu served in restaurants can be marked up exponentially. The on-premise dining experience commands a premium price on already expensive beef.
American Wagyu Prices
In recent decades, wagyu genetics made their way from Japan to producers in the U.S., Australia and elsewhere. American wagyu from crossbred cattle with partial wagyu heritage costs less than Japanese-bred fullbloods.
U.S. wagyu generally retails for $15-$60 per pound. Not cheap, but more accessible compared to Japanese A5. At the top end, American wagyu rivals Prime beef for quality at 3-4 times the price.
Is Wagyu Worth the Price?
Given wagyu’s hefty price tag, is it worth buying over regular beef options? For most consumers, wagyu may be an occasional splurge item rather than an everyday purchase.
However, wagyu lovers contend that no other steak compares to the heavenly mouthfeel of properly marbled wagyu cooked by an expert chef. Aficionados call the experience transcendent and sublime.
Trying wagyu once may convince you of its merits. But be sure to save this special beef for the perfect occasion to get your money’s worth from such a pricey indulgence.
Why Is Wagyu So Expensive?
Top-quality wagyu beef can go for upwards of $200 a pound. What makes wagyu beef so expensive? The main things that affect its price are how much it costs to buy a wagyu animal to breed and how much it costs to raise it. Wagyu vs. Angus, for instance, is a much rarer commodity that calls for very specific treatment. There are 10 times as many certified wagyu cows as American Angus cows, so each one can cost up to $30,000. High demand/low supply is a second factor.
The cow that produces wagyu beef lives a life even a human would envy. They are pampered from the day they are born to ensure they live stress-free. Noise levels are controlled, and they have access to a steady supply of fresh water at all times. You may have heard that farmers massage their cows, play classical music for them, and serve them beer. These claims are mostly exaggerated, though it is absolutely true that breeders strive to provide a Zen-like environment.
On some farms, cows are checked on as often as every four hours to make sure they’re healthy and happy. Wagyu beef cows are also fed three meals a day with expensive ingredients that have to be brought in from other countries, which adds to the cost.
There was a time in the 1970s when wagyu cows could be bought in Japan and sent to other countries to race. No more. When Japan realized it had a real national treasure, it made rules that live animals could not be sent out of the country. To get purebred wagyu beef outside of Japan, it has to be exported after it has been killed, which ups the price even more.
Japanese Wagyu vs. American Wagyu
To sum up what we’ve learned so far, pure Japanese wagyu can get ratings that are much higher than the best beef in either the U.S. S. or Australia, and its still superior to wagyu crossbred with Angus. But how does it stack up against crossbred or American wagyu?.
American wagyu will taste better than prime beef for most steak lovers, but it won’t come close to the luxury of a Japanese purebred. Why is there such a difference?.
Before Japan made it harder to export this valuable stock, American breeders could buy pure Japanese cows and bring them to the U.S. S. They were then crossbred with Angus cattle to produce what is now known as American wagyu. Japanese breeds are considered pure and have not been crossbred with other breeds.
In the end, Japan made it illegal to export their pure cows, so there are now only about 5,000 pureblood wagyu in the US. The other 35,000 are crossbreeds, and there are no real rules about what percentage of their DNA is wagyu and what percentage is other breeds. Angus, so American wagyu may vary greatly in its genetic makeup and thus its overall texture and marbling.
$100 Per Pound Costco Japanese Wagyu Steak Is It Worth It?
FAQ
How much is 1 lb of wagyu beef?
Why is Wagyu beef so expensive?
What is the normal price for Wagyu?
Is American Wagyu worth it?
How much does a pound of wagyu beef cost?
It can go high as $200 per pound, while you can get the rarest steak, which is the olive wagyu, between $120 and $300 per pound. An American Wagyu beef will cost at around $10-$15 per pound, depending on where you buy it from. The price per pound of Wagyu beef is shocking. Luckily, there are ways to save some money on this.
How much does American Wagyu cost?
American Wagyu per pound can start as low as $20 and go as high as $100. The Sirloin steak costs around $65, and the tomahawk comes in at $85 per pound. Australian Wagyu beef is expensive compared to Americans because they’re marbled and have perfect texture and flavor. The filet mignon can go as high as $400.
How much is Wagyu beef at Costco?
The price of Wagyu beef at Costco can vary, but it typically ranges from $99 to $120 per pound for A5 grade Wagyu beef. However, prices can vary depending on availability and location. Is Kobe beef and Wagyu beef the same?
Is Wagyu beef tender?
The meat is extremely tender and is often considered a delicacy in the culinary world. Do you like this article? The cost of Wagyu beef per pound can vary significantly depending on various factors such as the grade of the beef, the cut, and where it is purchased.