What's the Deal with Wagyu?

Have you ever marveled at a cut of wagyu beef on the menu for over $100 and wondered what makes it so special? If you have pulled the trigger and tried it… you know. A quality cut of wagyu beef will melt away in your mouth with an intense, rich flavor that will blow your palate away.

“Wagyu Beef” translates to Japanese beef, and refers to the meat that comes from one of the four breeds of Japanese beef cattle. You may have heard that the cows are so fatty because they are given beer, have daily massages, and are forced to be idle, but those are all myths.

These cows have been bred in Japan for thousands of years, and are genetically gifted with a high percentage of fatty acids, which is why the meat is highly marbled (meaning lots of intramuscular fat). This fat has a melting point lower than the human body, which is why it literally melts in your mouth.

Wagyu has DNA on its side, but the highly regulated, tender care is a key component. The cows are given names not numbers, live in pristine pens, and are treated with compassion and kindness because the lower the stress, the higher the marbling. They are also fed a specific diet with high quality protein and grains as oppose to simple carbohydrates such as corn. The final component is the fact that wagyu is slaughtered at three years old, which is 18 months older than normal cattle. This is an attributing factor to the rich flavor and high fat content.

Raising wagyu isn’t your typical process, which is why it isn’t your typical price. The cost of food and longer lives explain why a good quality cut of wagyu might set you back $200 a pound. Adult cows can go for a whopping $30,000, which is 10 times more expensive than black Angus cattle. Specific regions have specific wagyu, such as Kobe beef, Ishigaki beef, and Ohmi beef. Each has a slightly different raising processes and varying fat-dictating genes that contribute to rarity and price point.

Wagyu is a culinary venture worth having at least once in your lifetime, but be warned, it will raise the stakes for your future red meat ventures.