Wagyu prices per pound can vary significantly based on several factors, including the specific type of Wagyu, the grade of the beef, its origin, and the seller.
The subject matter involves understanding the key elements that influence the cost of this premium beef.
The Wagyu prices per pound serve as an indicator of the beef’s overall quality and are reflective of the meticulous breeding, feeding, and care involved in producing Wagyu beef.
What is a Wagyu Beef?
Japan refers to its beef cattle as wagyu beef, which translates to “Japanese cattle.”
Wagyu beef is a hybrid breed of Japanese cattle that was created by crossbreeding Japanese cattle with imported European cattle in the early 1900s.
That being said, there is a 3,500-year-old purebred Japanese Wagyu strain. The richness and tenderness of Wagyu beef come from its marbling, or the fat entwined with the red meat.
It is crucial to understand that Wagyu beef is comprised of all Japanese cattle breeds, including Yonezawa, Matsusaka, Kobe, and Omi beef.
The high-fat content in Wagyu beef contributes to its exceptional tenderness. The fat has a lower melting point than the fat in other beef breeds, resulting in a smoother, more tender eating experience.
While Wagyu beef originated in Japan, the breed has been exported to various countries, and Wagyu cattle are now raised in different parts of the world.
However, beef labelled as Wagyu may vary in quality depending on the specific breed, feeding practices, and geographical location.
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What are the Types of Wagyu Beef?
- International Wagyu:
Even so, nowadays, practically anywhere can produce Wagyu beef. There are four primary nations where more robust breeding is conducted.
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- The largest nation where international Wagyu breeding occurs is Australia.
- Although it is crossed with American Angus, Wagyu is also bred in the US. That beef is typically referred to as Kobe beef when it is sold in the United States.
- Another major producer of Wagyu, which has been produced there since 1991, is Canada.
- Last but not least, the UK is a major player in Wagyu breeding, with North Yorkshire and Scotland serving as the breeding grounds.
- Japanese Wagyu:
Nowadays, there are four breeds of Wagyu beef in existence.
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- 90% Japanese beef cattle with a variety of regional breeds make up Japanese Black Wagyu.
- One of the major breeds that originates mostly in southern Japan is the Japanese Brown, often known as the Japanese Red.
- Additionally, there is Japanese Polled Wagyu, which is mostly bred in Yamaguchi Prefecture.
- And lastly, the Japanese Shorthorn Wagyu, which is mostly found in the country’s north. Just 1% of this beef is Wagyu beef.
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What are Wagyu Prices Per Pound?
It appears that the price per pound is roughly $200 worldwide. You did hear correctly. It is $200, not $20. You should be prepared to spend that amount if you purchase it from a vendor rather than a restaurant.
Having said that, Wagyu beef is among the priciest meats available worldwide. You can also spend a good deal of money on Japanese cows. The cows are rumoured to cost you at least $30,000. Per cow, that is!
Why are Wagyu Prices Per Pound Expensive?
Why are Wagyu prices per pound expensive? The first step in this procedure is that each prefecture in Japan raises cows individually.
The cows are subsequently sold to a farmer who raises cattle for meat. Over two years, the cows receive many daily feedings.
For cows to be deemed ideal for Wagyu beef, they must have 50% fat on them. The price increases as a result of this expensive fattening process.
Wagyu beef must pass a rigorous certification process since this fat must be of the highest calibre. Wagyu beef cannot be sold until it has received an A3 or A5 grade, under orders from the Japanese government.
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Conclusion
Wagyu beef is highly prized and is often used in premium steakhouses and fine dining establishments. It is commonly enjoyed in the form of steaks, burgers, sukiyaki, shabu-shabu, and other gourmet dishes.
The Wagyu prices per pound can vary significantly based on several factors, including the specific type of Wagyu, its grade, origin, and the supplier.
Thank you for reading!
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