Why Is Wagyu Steak So Expensive (2023)

FAQs

Why Is Wagyu Steak So Expensive? ›

How the cattle are cared for is also a factor, they are raised in low-stress conditions as stress can allow the beef to become tough over time. All of these costly aspects contribute to the final product, a buttery, delicious cut of steak, which of course in turn requires a higher price point.

Wagyu beef, however, comes from Japan, which is far smaller than the United States. The feedlots in Japan may only hold anywhere between 10 and 100 cattle. This means that the cattle raised for wagyu beef are in far shorter supply, and thus, that contributes to why wagyu beef is so expensive.

Thanks to the marbled texture and high percentage of fat, Wagyu steak or beef is moist, tender, and mouth-wateringly flavoursome. Nobody wants a sweat-inducing chew-fest when they're chowing down on a great burger.

The Japan Meat Grading Association (JMGA) is very strict, grading Wagyu beef according to color, brightness, fat marbling and quality, texture, and firmness. The beef that finds its way into high-end restaurants is the highest grade, which is worth every penny.

The Unique Marbling

Marbling refers to the thin veins of intramuscular fat that run through the meat, giving it a tender, melt-in-your-mouth texture. The fat in Wagyu beef is distributed more evenly than in other types of beef, leading to a richer, more flavorful taste.

Wagyu: Price Per Pound

Being the most prized beef in the world, expect to shell out a lot of money to sink your teeth into this type of meat. 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.

One of the most popular cuts of wagyu, the loin of the cow offers a rich, full-bodied taste that is truly incomparable. It is often heralded for offering the most characteristic flavours of wagyu, as it boasts the finest qualities associated with this type of Japanese beef.

"That can take up to 12 hours to digest, so it will sit on your gut, your gas is going to be terrible, your body will be stimulated with energy, you won't sleep well." She says just because wagyu contains monosaturated – good – fats doesn't mean it's good for you. "It will still clog your arteries," she says.

Marbling. While all wagyu beef is known for its beautiful marbling, Kobe beef is truly the top of the line when it comes to fat marbling in a steak. In terms of Kobe vs. wagyu, Kobe beef will contain slightly more marbling throughout the beef that results in an overall richer flavor.

The truth is that it does contain Wagyu and is most definitely labeled legally. There are certainly some unscrupulous businesses out there trying to pass off regular beef as Wagyu by packing it with a higher fat content, but we don't think this is the case.

Which costs more Kobe or Wagyu? ›

The Cost Difference Between Kobe & Wagyu Beef

Due to the strict regulations and high demand, both beef can be quite expensive: The price of Kobe beef per pound can range from around $200 to $500; while the price of Wagyu beef per pound can range from around $50 to $150.

The most expensive meat in the world is Japanese Wagyu beef, specifically the Kobe variety. Kobe beef comes from Tajima-gyu cattle that are raised in the Hyogo prefecture of Japan and is renowned for its high level of marbling, tenderness, and rich, buttery flavor.

This is because wagyu cattle are raised in a very specific way and fed a special diet that gives the beef its unique flavor and texture. Wagyu beef is also typically served rare or medium-rare, so it's important to ask your waiter or chef how you would like your steak cooked.

Whether you're grilling it, searing it, or slow-cooking it, you'll be amazed at how flavorful and succulent it is. Plus, its high-quality fat content makes it a healthier option than other cuts of beef. So go ahead, treat yourself - it's worth every penny!

Traditionally, Japanese Wagyu cattle are fed a mixture of grass and grain to ensure their signature high marbling. In New Zealand, where the majority of cattle are grass-fed, First Light Farms have taken Wagyu to the next level by raising Wagyu cattle on a 100% grass-fed diet.

Kobe beef is considered the most expensive and sought after beef in the world, with single portions often selling for more than $200. In Japan, the cost of Kobe beef starts at about $300 per pound. In the States, it can be $50 per ounce—whereas other non-Kobe Wagyu can be half of that cost.

At the fattening farms, wagyu cattle are raised in ventilated barns and each one is given a name instead of just a number. They will be fed a high-fibre diet of rice straw, maize, barley, whole crop silage, and concentrate.

Traditionally, Japanese Wagyu cattle are fed a mixture of grass and grain to ensure their signature high marbling. In New Zealand, where the majority of cattle are grass-fed, First Light Farms have taken Wagyu to the next level by raising Wagyu cattle on a 100% grass-fed diet.

Wagyu marbling is also better tasting. Wagyu fat melts at a lower temperature than any other cattle's, resulting in a rich, buttery flavor unseen in other strains of beef. This fat is also unsaturated and high in Omega-3 and Omega-6 fatty acids, meaning not only is Wagyu marbling more delicious, it's also more healthy.