What Makes Wagyu the Most Expensive Beef in the World?

The entire world knows that wagyu beef is the most expensive beef that money can buy. This article explores what it is that makes this type of food so desirable.

Wagyu beef has been teasing palates the world over for generations now. Ever since the east and west connected, we westerners have been licking our lips in wonderment. We have also been trying to steal the secrets of the wagyu cattle breeders. It truly was only a matter of time before the cattle hopped on a ship and made it to America. Nowadays, you can buy Wagyu beef taken from the same cattle that Japanese wagyu comprises of, but right here in the states. It comes with the same reassuringly expensive price tag and its own certificate of authenticity. Here is what you need to know about what makes wagyu beef so expensive. 

Wagyu Beef: An Overview

Whether you are indulging in Japanese or American Wagyu, you can be sure that the price tag will be high enough to accommodate for the way the cows live. A wagyu cow receives better treatment than others. It is under constant supervision from a cowherd. The farms that rear these cows feed them special, strict diets. These diets alter the meat in taste and texture. You can always spot a wagyu steak because of the marbled effect of the fat threading all the way through the meat. In a traditional steak, that fat would attach to the meat in one big bulk. In wagyu, the fat lowers in cholesterol, threaded through the meat, and tastier.

Wagyu cattle are the product of Japan. As we mentioned, American cattle breeders have recently unlocked the feeds and treatment which allow the Japanese to raise hardy, tasty meat. The market has become full of imitation wagyu, and meat labelled as wagyu that doesn’t have the same high-quality. Instead, go straight to a professional source and buy your wagyu from a reputable supplier. Look for that authenticity certificate, it really does help. This Hokkaido wagyu – A5 wagyu beef striploin steak is a great example of real wagyu with real flavor.

What does Wagyu Cost?

Real wagyu imported from Japan can sell for over $200 per pound of meat, which makes it expensive when dining out. Even American wagyu can sell for hundreds. A meal in a restaurant will set you back double this. If you were physically in Japan, the meat would cost less. However, this would be a slight reduction due to the lack of export costs.

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Why is Wagyu so Expensive?

In Japan, the state governs the strict processes that wagyu cattle must go through to qualify for the illustrious Wagyu Mark. The literal translation of the word ‘wagyu’ means Japanese cow. There are four breeds: the Kuroge, the Mukaku, the Nihon Tankakon and the Kuroge. If they want to earn the stamp, though, they need to eat the right things, grow in the right conditions, and you must treat it the right way. All this takes money. A single cow can cost $30,000.

Wagyu receives its grading based on how much meat you can remove from the carcass. The Japanese will only sell the A3, A4 and A5 grades. Japanese farmers must pay taxes and tariffs on each cow. They must raise them on fattening farms where the feed is expensive. Wagyu also has special cuts which add to the price such as in Matsusaka, where they butcher virgin female cows for a better cut.

 

 

 

 

 

• 2 cup (280g) plain all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 1 cup (200g) granulated sugar
• the finely grated zest of 1 large orange (Wash it well first)
• 1 cup (100g) fresh cranberries, chopped (rinse and pat dry before chopping)
• 1/2 cup (60g) chopped toasted walnuts (optional)
• 1 large free-range egg, lightly beaten
• 1/4 cup (60g) butter, melted
• 3/4 cup (180ml) fresh orange juice (add water to make up the full measure)
• 
  

 

HOW TO MAKE CRANBERRY, NUT & ORANGE BREAD

Quick breads such as this one are always very easy to make. They usually involve not much more than whisking together the dry and wet ingredients together separately and then briefly combining them to make a batter.

Preheat the oven to 180*C/350*F/ gas mark 4. Butter and flour a 9 by 5 by 3-inch loaf tin, shaking out any excess flour. Alternately line with baking paper, buttering both the tin and the paper.

Whisk together the flour, baking powder, soda, salt and sugar in a large bowl. Stir in the cranberries, walnuts (if using), and orange zest.

 

Whisk the egg, butter and orange/water together. Add all at once to the dry ingredients and stir everything together just to combine. Scrape into your prepared loaf tin.

Bake for 50 to 60 minutes until well risen, golden brown and a toothpick inserted in the center comes out clean.

Let stand in the pan for about 10 minutes before tipping out. Cool completely, then wrap and store for one full day before cutting.

 

 

Some other quick bread recipes which I enjoy and have posted on here that I think you might also enjoy are:

APPLESAUCE NUT BREAD - Moist and delicious. Nicely spiced and studded with toasted nuts. Not overly sweet either. A real winner.

CORNBREAD WITH FENNEL, CRANBERRIES & SULTANAS -This is one of my favourite of all the quick breads that I make. It is no secret that I am a huge fan of cornbread. I also happen to love quick breads with dried fruit in them, especially raisins and cranberries. Add fennel seed to anything and I am so on it! I just adore that slight anise like flavor of fennel seed! This lovely bread incorporates those three loves of mine in a most delicious way!

Yield: 8 (one loaf)

Author: Marie Rayner

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Cranberry, Nut & Orange Loaf

Prep time: 15 MinCook time: 1 HourInactive time: 24 HourTotal time: 25 H & 15 M

I have been making this for years. It's an old standby that has never let me down. The nuts are optional. I don't always add them.

IngredientsUSMetric

• 2 cup (280g) plain all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 1 cup (200g) granulated sugar
• the finely grated zest of 1 large orange (Wash it well first)
• 1 cup (100g) fresh cranberries, chopped
• 1/2 cup (60g) chopped toasted walnuts (optional)
• 1 large free-range egg, lightly beaten
• 1/4 cup (60g) butter, melted
• 3/4 cup (180ml) fresh orange juice (add water to make up the full measure)

Instructions

1. Preheat the oven to 180*C/350*F/ gas mark 4. Butter and flour a 9 by 5 by 3-inch loaf tin, shaking out any excess flour. Alternately line with baking paper, buttering both the tin and the paper.
2. Whisk together the flour, baking powder, soda, salt and sugar in a large bowl. Stir in the cranberries, walnuts (if using), and orange zest.
3. Whisk the egg, butter and orange/water together. Add all at once to the dry ingredients and stir everything together just to combine. Scrape into your prepared loaf tin.
4. Bake for 50 to 60 minutes until well risen, golden brown and a toothpick inserted in the center comes out clean.
5. Let stand in the pan for about 10 minutes before tipping out. Cool completely, then wrap and store for one full day before cutting.

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