Wagyu beef is beef grown from the Wagyu cattle. It was once nearly exclusively raised in Kobe, Japan, where it is considered the premium cut of beef because of its extensive marbling. In fact, while American Prime beef, the most expensive cut, is graded a 6 on a marbling scale of 1-12, Wagyu beef tends to be graded at 12, making it a very rich cut of meat.
Much of Wagyu beef is now grown outside of Japan, making it distinct from Kobe beef. Because of the limited space for raising cattle in Japan, smart growers in other regions realized they could make a bundle on raising these beef cattle elsewhere. Most food experts cite no significant difference between the taste of Wagyu beef versus that of Kobe beef.
Because of the extensive fat marbling, Wagyu beef may look like it’s covered in snow. It’s also sometimes referred to as “white” beef. Some, who prefer a leaner cut, may find it not worth the trouble or expense because they simply don’t like the fat. Also, cooking Wagyu beef in traditional ways will produce inferior results. Much of this beef is either prepared as steak tartar, or in quick pan searing methods. It can easily be ruined by overcooking.
Wagyu costs a lot of money when compared to many other types of beef. It can cost up to $150 US dollars (USD) per pound (0.45 kg), although this price varies. In Japan, it is not uncommon for Kobe or Wagyu beef to be sold in restaurants for the equivalent of about $300 USD per plate.
Though Wagyu beef is high in fat, the content of the fat differs from more traditional cattle meat. It tends to be higher in monounsaturated fat than other types of beef, so although it seems well marbled, the fat content may actually be healthier.
Wagyu beef prices remain high because supply of the cattle is limited. Some lower quality cuts may sell for $50 USD per pound. Normally food experts warn that consumers get what they pay for when trying to apply economy to Wagyu. These cuts may be no better than the average prime grade or choice grade cuts of beef.
With greater interest in Wagyu beef, it is likely growers will continue to add to their stocks. However, with limited stock comes the ability to charge more, so this variety may never be commonly available or inexpensive.
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anon277282
Post 13 |
Wagyu beef online is great as long as it is from a reputable retailer. You would be very surprised on how many miles most meat travels before it gets to the consumer. |
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anon271221
Post 12 |
@googlefanz: Online beef is generally vacuum sealed and shipped frozen in EPS foam coolers. The beef will stay frozen for up to 3 days during transit. If longer transit times are expected, the use of dry ice may be necessary. If the beef arrives partially defrosted, there is no reason for concern. Just put the beef in the freezer to re-freeze or in the refrigerator if you plan to cook it in the near future. |
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sumontkg
Post 10 |
Also, most are generally not pure Wagyu anymore, The cheap stuff may not be, but there are plenty of breeders - at least here in Australia - that can trace bloodlines back as far as you want. In fact, they're not allowed to export the steaks to Japan branded as Wagyu unless they can prove this heritage. I just ate an export-grade wagyu steak not more than 10 minutes ago, and it was worth whatever we paid for it (my wife won't tell me). |
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anon132060
Post 6 |
I was told by a wagyu beef retailer that this beef has monounsaturated fat like in olive oil and nuts and avocados. is this true? I can't believe it. |
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anon121086
Post 5 |
Did you know that the McLeod Eco Farm on French Island are raising Wagyu Beef? Did you know that the McLeod Eco farm will have a retail outlet for the sale of Wagyu Beef in the coming year 2011? |
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googlefanz
Post 4 |
Has anybody ever bought Wagyu beef online?
I see all these advertisements but can't imagine how they ship it to you without it getting gross.
Does anybody know? |
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StreamFinder
Post 3 |
Most of the Wagyu beef in the world today is raised either in the United States or in Australia.
Also, most are generally not pure Wagyu anymore, they've been cross-bred with Angus and other varieties of cattle to make for less fatty steaks, or for genetically better cattle.
The most expensive beef however, still comes from those cows that are descended from Japanese Wagyu beef cows, and have the purest bloodline. |
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FirstViolin
Post 2 |
Did you know that when raising the best Wagyu beef, usually in Kobe, the owners will go all out to take care of the cattle?
Some people say they even feed them on a diet of high quality grain, oftentimes accompanied by a beer!
They are also treated to massages, and daily brushings.
In order to be true Wagyu Kobe beef, the cattle also have to be castrated, in order to ensure that the beef is pure. |
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surreallife
Post 1 |
For a deluxe burger try using Wagyu beef for an out of this world experience. |
