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Food What Is Wagyu Beef, and What Makes It So Expensive?

01:00  15 january  2020
01:00  15 january  2020 Source:   eatthis.com

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This makes it a great option for diners who are in the search of quality beef , without wanting to ruin their heart-healthy way of eating. Why is it so expensive ? Wagyu beef can cost up to 0 per pound, and the cows themselves can sell for as much as ,000, usually at an auction, Brazile says.

Why is Wagyu so expensive . The rearing method is what makes this beef expensive . In Japan, to qualify for the Wagyu mark, the cattle have to be reared and fed according to strict guidelines. Breeding cattle and pregnant cows are grazed on pasture while calves are fed in a specific way

a piece of meat: wagyu beef © Provided by Eat This, Not That! wagyu beef

If you've seen Wagyu beef on a menu before, you probably have seen how expensive it is. So what is Wagyu beef? To understand the fundamentals of Wagyu beef, first you need a quick lesson in the Japanese language. When translated, "Wa" means Japanese and "gyu" means cow—literally, Wagyu just means Japanese cow.

So why exactly do Japanese cows cost so much more than the price of their American counterparts?

According to the American Wagyu Association (AWA), the genetic makeup of Wagyu breeds of cows diverged from other cows as much as 35,000 years ago. This strain was bred to have most intra-muscular fat cells, providing an easy-to-access energy source. This isolated strain was mixed with other cow breeds from around the world. The final genetic mixing ended in 1910, resulting in the modern strain on Wagyu beef that we know today.

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Narrator: This is wagyu beef , one of the most expensive meats in the world. Produced in Japan and prized for its rich marbling and buttery taste, high-grade wagyu can cost up to 0 per pound, and the cows themselves can sell for as much as ,000. But what is it that makes the meat so expensive ?

Why is Wagyu Beef so Expensive ? In 1997, Japan declared wagyu a national treasure and banned any further exportation of cattle, which means they largely control the All that fat also makes the beef juicier than a regular steak, and since it contains more fatty acids, it also has a more appealing aroma.

While Wagyu is far from new, its popularity in countries outside of Japan, including America, has boomed in recent years. The value of Japanese beef exports has risen 200 percent in the past five years. Here's everything you need to know about this cut of beef. And if you love cooking steak, here are 14 Different Steak Recipes So You'll Never Get Bored.

Why do people like Wagyu so much?

Wagyu beef quality is considered by four categories, says Todd Brazile, executive chef for Sodexo at Space Center Houston: Marbling, color and brightness, firmness and texture, and the quality of the fat.

You can expect Wagyu beef to be more tender and juicier than standard beef, with a nice buttery flavor, he says. Quality Wagyu has marbling, the streaks of fat that run throughout beef, within the muscle and not just around the outer edges.

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Wagyu beef is a special Japanese breed of beef cattle, according to Alicia Rooker, an editor for Taste of Home, an RD.com sister site. These animals have extreme tie-dyed-like marbling, or intra-muscular fat cells, which makes their meat rich, juicy, tender, and thus more expensive and

Wagyu beef is a special Japanese breed of beef cattle, according to Alicia Rooker, an editor for Taste of Home, an RD.com sister site. These animals have extreme tie-dyed-like marbling, or intra-muscular fat cells, which makes their meat rich, juicy, tender, and thus more expensive and

"The fat is special, too—melting at a lower temperature, so that a mere perfect sliver of raw product will literally melt on the tongue, providing pure unadulterated happiness and bliss," Brazile says.

Unlike many kinds of red meat, which have gotten a bad reputation for being less diet-friendly than white meat or fish options, Wagyu beef is actually heart-healthy, Brazile says. This makes it a great option for diners who are in the search of quality beef, without wanting to ruin their heart-healthy way of eating.

"The mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef, and the saturated fat contained in Wagyu is different," he says.

RELATED: These are the easy, at-home recipes that help you lose weight.

Why is it so expensive?

Wagyu beef can cost up to $200 per pound, and the cows themselves can sell for as much as $30,000, usually at an auction, Brazile says. That compares to the typical cost of an American cow that is closer to $1,500.

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Why is Wagyu beef so expensive ? In Japan, beautifully mottled Kobe beef retails for an eye-watering US1 to US5 a kilogram for the rib-eye cut.

What sets Wagyu beef apart from other foods, Inagaki explains, is the balance of these compounds. Smith adds that it 's also partially dietary — the animals are typically fed corn and are kept alive longer than other types of cattle. High quality U.S. beef is from animals likely fed for 16 to 18 months, he

For the consumer, that cost trickles down to a higher price tag per meal. At American Cut steakhouse, for example, the Miyazaki Wagyu costs $24 per ounce, compared to the filet mignon price of $52 for 8 ounces, or $6.50 per ounce.

"It is expensive due to the manner in which the cows were raised and slaughtered," Brazile says. "The young cattle are fed milk by hand and grow up grazing on an open pasture."

According to the AWA, Wagyu production is closely regulated by the Japanese government. Genetic testing is a part of this process, and only the cows with the best genetics are allowed to stay in the reproductive lineup.

"The higher the DNA rating the more expensive," Brazile says.

Where can you get it?

While you can buy Wagyu in many Asian markets, butchers, and even some grocery stores, with something as delicate as Wagyu, it is sometimes better left to the professionals to prepare.

Brazile says that visiting a high-end restaurant that has a reputation to provide the highest-quality beef possible.

"Let the chefs work wonders for you," he says, explaining that the industry is set up to support the high-end restaurant market.

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Yes, traditionally raised Kobe/ Wagyu beef does have a rather unique texture (and taste, to a point), mainly due to its very extensive and finely dispersed fat But the actual retail or wholesale prices are simply due to enough people being willing to pay that much for it . Personally, I'm happy to have tried

Why is wagyu beef so expensive ? Have you ever tried wagyu beef and was it worth the cost? Wagyu beef is prized for its extreme and delicious marbling. Wagyu just means “Japanese Cow” Having fewer vendors actually makes more sense. Read Enterprise Strategy Groups report now to

However, for the seasoned (or daring) home chefs out there, it is also possible to prepare delicious Wagyu from any kitchen. To cook it, here's The Surprising Way You Should Be Cooking Your Steak—and It's Not on The Grill.

How is it served?

To get started on cooking Wagyu, Brazile says to cut off some fat from your steaks around the edges and use it to grease your pan for the most natural flavor.

"You can use a little bit of butter and olive oil," he says. "Salt and pepper after that—that's it for a natural flavor profile. And serve and eat it medium-rare, of course."

Read more: From Rare to Well Done, We Break Down the Steak Doneness Scale for You

While the preparation methods might be simple, for Brazile, the dishes you serve alongside Wagyu don't have to be.

"My personal culinary style has always been a little non-conventional, to say the least," he says. "Yet there are times when I long for more traditional food that I grew up with. So, I'll offer a mix of both options to consider for the next time you make some Wagyu yourself or are ordering some."

Among his favorites: a classic Caesar salad, bacon, and brie mashed red potatoes, Texas blue crab tower with cilantro caviar, and shaved Brussel sprouts. To drink, Brazile recommends sticking with porters and stouts for the beer, though whiskey, white wine, and martinis make a fine pairing as well.

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What makes the beef more expensive and rarer? All Japanese wagyu cows are graded and assessed by the Japan Meat Grading Association. The overall meat quality score of the Wagyu is determined according to four factors— beef marbling, meat color and brightness, firmness and texture of meat

Wagyu beef is a densely marbled, rich beef . The cattle that give rise to the famed Kobe beef , a particularly tender and expensive product, fall within the definition, but then again so do most other Though these fat ribbons often add calories, they also make for a much softer, more tender meal.

"Put simply, I love Wagyu beef," Brazile says. "Great beef never disappoints!"

Thinking about making Wagyu beef at home? Here are 15 Best Side Dishes for Steak to pair with it!

RELATED VIDEO: We made a $150 wagyu burger to see if it's worth the money (via CNBC)

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