What Is So Special About Wagyu Beef, And Why Is It So Expensive?
If you’re a meat lover, you’ve likely heard of Wagyu beef. From the lore around the pampered treatments of the Wagyu cattle to the life-changing flavors, people have a lot to say about this type of beef. But if you haven’t tasted it yet, you may wonder: is Wagyu beef really as good as people say? And if so, is it really better than the “regular” beef you can get at the local supermarket? And even if it is tastier than your average filet, why is Wagyu so expensive?
In this guide, we’ll get to the bottom of why Wagyu is so pricey and figure out how you can indulge in Allen Brothers Wagyu and feel like you got the best bang for your buck out of every bite.
What is Wagyu Beef?
Wagyu beef is a specialty beef product known for being the highest quality in terms of quality, marbling, taste, and texture. The meat must come from four approved breeds of Japanese cattle, and the Japanese government is heavily involved in protecting the tradition and integrity of this protein.
All of this care and hype has helped create beef that’s as popular as it is tasty, with each tender and buttery bite earning the admiration of discerning foodies everywhere.
Why is Wagyu Beef So Expensive?
Simply put, Wagyu beef’s high price tag is due to its superior flavor and texture of the meat — all a result of specific genetics of the breed as well as the attention, care and resources put into the raising of the cattle.
To get a full picture of what goes into this meat production, let’s look at the very real reasons a single Wagyu cow can command as much as $30,000 — otherwise known as the price of a nice family car.
We’ve touched a bit on what is special about Wagyu beef, but the fact is that the price tag can give many shoppers pause.
After all, if you’re going to shell out triple digits for a pack of A5 tenderloin medallions or Wagyu short ribs, you want to know you’re getting plenty of ROI in exchange for that hard-earned cash. Hint: Wagyu is worth every penny… but more on that in a bit.
First, let’s look at the very real reasons a single Wagyu cow can command as much as $30,000 — otherwise known as the price of a nice family car.
Unique Breeding
As we mentioned earlier, authentic Wagyu comes from four approved breeds of Japanese cattle, and these breeds weren’t chosen by accident. Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn cattle were historically bred to be hardworking and durable farming animals. Over time, these Japanese cows developed more intramuscular fat cells, also known as the ribbons of marbling that make Wagyu steaks so rich and delicious.
Extended Raising Period
Wagyu cattle are raised by specialty breeders under a sort of extended-care plan, receiving extra TLC until they’re around 10 months old. They’re then taken in by farmers tasked with fattening up the cows until they hit a benchmark weight of 1,500 pounds and around 50% fat. That takes approximately 2 to 3 years.
Compare that timeline to conventionally raised beef cattle in the U.S., which are already butchered and at market by the time they’re 1.5 to 2 years old. More time means more expenses and few cattle/pounds of meat to sell overall, requiring Wagyu breeders and farmers to increase their pricing.
Specialized Diet
Over the last couple centuries, Japanese farmers have discovered that feeding Wagyu cattle a mix of rice, hay, and other grains and greens that help create the fattiest meat. That menu is more expensive than feeding cattle basic grain-only diets or simply allowing them to graze on-demand.
Rearing Guidelines
There have long been rumors that Wagyu cattle live a pampered existence. Stories of classical music piped into stockyards, sake massages, and troughs of beer served alongside meals seem far-fetched. But the truth is that Wagyu are prized possessions, and they are treated quite well.
Wagyu cows have more room to move around than their lesser-quality counterparts. Some farms do pipe in music to help reduce stress and, theoretically, create more tender meat. Massages are not unheard of, with experts manipulating the animals’ musculature to further improve tenderness and marbling. The bottom line is turning a barn into a spa costs money, and those costs get rolled into retail pricing.
Regulations and Importing Costs
True Wagyu comes from Japan and must be imported to the United States. Tariffs (aka import taxes) can add up quickly and push the cost of meat up above anything raised domestically. These taxes can hit as much as 26.4% .
Even before meat is processed, bought, and shipped, there are bills to pay to regulatory bodies. Japan takes Wagyu seriously, and the government tracks Wagyu cattle by taking nose prints of cows at birth and assigning each one a unique 10-digit code that’s then used to track the cow and every characteristic (e.g., lineage, breeder, where it was raised, etc.) attached to it.
Scarcity
Feedlots in Japan are far smaller than the rolling pastures found in the U.S., with some holding just 10 to 100 cattle. In 2019, the total number of Wagyu brought to market in Japan sat at around 457,000. That same year, there were around 34.3 million total cattle brought to market in the U.S . The less available a product is, the higher its price will likely be.
Why is Wagyu Beef Worth the Price?
Wagyu beef’s cost is a significant consideration when you’re hunting down ingredients for your next cookout. But more important than the actual price tag is how to calculate value. In other words, is Wagyu worth it? We think so, and here’s why:
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Tenderness. Chalk it up to massages, a steady diet of Bach and Beethoven, or the special rice-based feed — whatever the cause, Wagyu is superbly tender. It practically melts in your mouth, creating a five-star sensory experience.
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Marbling. Fat equals flavor, and Wagyu is packed with thin lines of fat or marbling that melt into the steak once the meat hits the heat. It’s like buying a steak that bastes itself in the most mouthwateringly tasty bath of beef fat.
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Intense umami taste. There’s a lot of talk about Wagyu’s rich and buttery flavor profile, but this is far from a one-note protein. Wagyu is remarkably robust, largely thanks to the meat’s high glutamate content, but there’s also an underlying sweetness that balances out the savoriness.
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Juiciness and succulence. It’s hard to dry out Wagyu, thanks to all that intramuscular fat content. You don’t have to worry about a tough, fibrous filet. Instead, you can press on a cut ribeye and watch a river of juice run out (but be careful — it’s much nicer to leave that juice in the meat until you eat!).
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Versatility. All of that tenderness, marbling, and intense flavoring makes Wagyu a very versatile meat. You can grill it, braise it, pan sear it, cook it sous vide, stuff it into hot dog casings, or grind it into burgers and get a superb end result every single time.
Cooking Tips & Recipes
Because Wagyu is so rich, juicy, and versatile, you can experiment with cooking styles without risking the integrity of the meat. If you’re new to this type of beef, we recommend following our guide to Wagyu cooking . A few simple tips for prepping your steak, using proper seasoning, and getting a great sear can go a long way to maximizing flavor potential. Temperature is important, too. You want your steak to go in a very hot pan, and the meat should be removed from the heat once the meat is around medium-rare.*
Here are some other ways to wow guests with Wagyu:
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Put thinly sliced raw Wagyu on a heated salt rock or swish it in piping-hot broth (shabu-shabu style) for a special interactive meal
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Recreate a Japanese steakhouse experience with at-home hibachi-style Wagyu
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Ditch the holiday pot roast and pair Wagyu long-bone ribeyes with lobster for an unforgettable surf-and-turf spread
*Pro tip: The higher your grade of Wagyu is, the less heat it needs to transform into the perfect meal. The fat on a piece of A5 Wagyu melts at just 75 degrees Fahrenheit. You can flash sear a piece and the marbling will melt beautifully. Thinly slice it and serve to a chorus of oohs and aahs.
Discover the Advantages of Shopping Allen Brothers for Wagyu Beef
Wagyu beef is far from the cheapest meat on the market, but the quality, taste, and texture of this incredible product makes it well worth the price tag. To experience the magic for yourself, shop Allen Brothers for high-quality Wagyu or bring home a Wagyu assortment .
FAQs
What does Wagyu beef taste like?
Wagyu beef is rich and juicy, with lots of savoriness and an underlying hint of sweetness.
What is the difference between Wagyu beef and Kobe beef?
All Kobe beef is technically Wagyu, but only a small portion of Wagyu beef qualifies as Kobe beef. All Kobe is from certain cattle confined to Kobe, Japan, and the cows are bred and raised with the utmost care to create meat that is one of a kind.
Do you need to cook Wagyu differently than other beef?
Wagyu is fattier than most other types of beef, so you don’t need as many “crutches” (like marinades and liquid-based cooking techniques) to add flavor or keep the meat moist.
Does Wagyu taste different from other beef?
Wagyu has a unique taste and texture. It’s very rich and buttery, giving off a robust beefy flavor that’s also beautifully balanced.
Can you eat Wagyu rare?
You can eat Wagyu rare, because the fat melts quickly and leaves the steak quite tender. That said, many people prefer Wagyu cooked at least medium-rare to allow more of the fat to melt into the steak.
