Wagyu cattle are fed for up to 600-700 days, which is five times longer than average US cattle. This longer feeding time allows the cattle to develop a unique flavor and texture, which is why Wagyu beef is so highly sought after.
Authentic Wagyu beef is among the most sought-after and luxurious meats in the world. What makes it so special is its copious marbling, which creates a luxurious, buttery tenderness unlike any steak from cattle raised in America.
Japanese A5 Wagyu Steak is the crème de la crème of steaks! The A5 grade is the highest quality grade for wagyu beef, and it's known for its intense marbling, buttery texture, and rich flavor. It's a favorite among chefs, and it's sure to be a hit when served at the dinner table.
The cows are often raised by the breeder until 10 months old and then sold to a fattening farm. There they are kept in small farms and fed a mix of fibre and high energy concentrate made from rice, wheat and hay until the animal is 50% fat. The feed is expensive, which contributes to the price.
The Price Tag
Wagyu beef is considered one of the most expensive meats in the world. In fact, the price for authentic Japanese A5 Wagyu lies between €300 and €550 per kilogram. However, there are some reasons why it is so costly. First, it takes years to develop the right genetics to make the perfect wagyu beef.
$450/kg makes Wagyu steaks the most expensive in Australia - Beef Central.
Kagoshima A5 Japanese Wagyu BMS 11-12 Sirloin Yakiniku Slice $250/kg 500g – The Wagyu Factory.
A: This beef comes from the same breed as Kobe Beef (Kuroge Washu) but from different parts of Japan. This beef is also rated higher, at A5 only, whereas Kobe Beef can come from cattle which have rated at A4 or A5. A5 Wagyu is a higher guarantee of quality.
Kobe is typically a more expensive meat than Wagyu because it's rarer to find. Kobe beef comes only from one specific area of Japan, whereas Wagyu beef comes from Japanese Wagyu cattle. Only about 3,000 cattle classify as Japanese Kobe beef every year, which lends to its expensive pricing.
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. Why is that?
Japanese Wagyu beef is ultimately the most delicious type of beef in the world. It has a better texture and taste than Australian one. But, Australian Wagyu has its worth as it is about 95% of the original Japanese Wagyu beef. However, both the Wagyu beef, Australian and Japanese, are in demand because of purity.
In order to be rated A5 or A9 the marbling must score between 8-12 on the BMS scale. An A5 or A9 rating is extremely difficult to achieve. While the Japanese have perfected the grading standards for Wagyu over many centuries, the American Wagyu standards have been largely attempting to follow their lead.
Australian Crossbred Wagyu are fed for 350 to 450 days, whilst Japanese Wagyu cattle are fed for 600 days or more. The long-fed feeding technique makes Japanese Wagyu more tender and larger in size compared to Australian Wagyu.
You may be surprised to learn that in Japan, Wagyu beef is often consumed completely raw. In fact, there are a number of dishes which feature raw beef, including but not limited to sushi, thin sliced to show off the beautiful marbling.
What do wagyu cows eat? Wagyu cattle are fed various imported grains and commercial grain mix, along with hay and rice straw. Unlike popular myth, they do not get fed beer.
The intense white marbling you see in A5 wagyu beef is mostly monounsaturated fat — in other words, it is what we consider to be 'healthy fat. ' Monounsaturated fat has been proven to lower LDL (or 'bad') cholesterol. Maintaining a low level of LDL reduces your risk for heart disease and stroke.
Is an A1 or A5 Wagyu better? A5 Wagyu is regarded as the best grade, so A5 is better than A1 Wagyu in terms of overall quality.
Olive wagyu has been called the rarest steak in the world. At over $500 a pound, it's one of the most expensive meats you can buy. In Shōdoshima, Japan, Masaki Ishii creates olive wagyu by feeding his cattle the waste from local olive groves.
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.
As purveyors of the finest cuts of A5 Japanese Wagyu anywhere, we often get asked the question: does this remarkable beef come exclusively from Japan? The short answer is yes - at least in its purest, most authentic form.
More precisely, Kobe Beef has a creamier taste and feel in the mouth compared to regular Japanese A5 Wagyu. In our opinion, Kobe Beef takes the term 'Japanese Wagyu' to an even higher level.
Dry aged wagyu is similar to any other dry aged beef product, the key difference being that Wagyu is already an exceptionally high grade type of beef meaning dry aging elevates the wagyu A5 to a much higher level. Wagyu beef derives from native Asian cattle and is the premiere Japanese breed.
A 2-rib joint (about 2.5kg) would feed four to six people and 4-rib joint (about 5kg) would feed six to eight people.
The Daily Mail explains that the winning sirloin is an A4 grade, also known as Akune Gold, and considered an ultra-premium steak. The cow was raised on the subtropical island of Kyushu, which, according to the Japan National Tourism Organization, is home to cows that produce this ultra-premium form of Wagyu beef.
Authentic Japanese Wagyu is known for incredible flavor and tenderness, superb melting texture, and intense marbling—all which American Wagyu simply cannot compare to. Japanese Wagyu quality is simply unmatched due to the high standard of cattle raising and robust grading standards.