If you are a fan of meat or like healthy and tasty delicacies, you have probably heard of Wagyu marbled beef. Let’s find out what is so special about Wagyu beef, why it is so expensive and whether it is worth the price.

What is so special about Wagyu beef? Wagyu beef is special as it has no analogues in terms of its unique texture, juiciness and taste. Wagyu beef needs minimal heat treatment and melts in your mouth. Wagyu cows have no stress in life — they eat premium selected grain and drink beer with sake, get the best massages and listen to classical music. 

Why Is Wagyu Beef So Special?

Wagyu, translated from Japanese (和 牛) means “Japanese cow.” In fact, this is the general name for special beef breeds of cows prone to intense marbling. These breeds include the Japanese black, Japanese brown, Japanese Shorthorn and Japanese hornless cows, and their varieties, which are bred in different regions of the country of the rising sun. The meat of these cows is of the highest quality. Wagyu beef is far from cheap, but the price of this product is quite justified.

Until 180 years ago, no one even thought Japan would be talked about as the producer of the best beef in the world. Since the 7th century, meat was prohibited. The turning point in history was the mid-19th century when the ban was finally lifted. The isolation of cattle for a long time has made natural selection better than any breeder. Meat breeds, characterized by a high content of intramuscular fat, have become dominant.

The Japanese use special technologies in raising Wagyu cows, which were developed centuries ago. To prevent interbreeding with other breeds, each Wagyu cow has its own pedigree and individual number. All stages from the birth of a bull to slaughter are recorded in an electronic system. Therefore, it is always possible to check in the national database where each piece of Wagyu came from.

After birth, the calves graze in green meadows. Gradually, the bulls are fed with selected grain and restricted in movement so that they gain weight. Unlike other cows, Wagyu is raised for a very long time — up to 3 years. By this age, they gain up to 1000 kilograms of live weight.

During this period, Wagyu cows are fed with barley, corn, fresh grass, rice straw and grain silage with proteins and fiber. It is believed that it is precisely this kind of fattening that helps to obtain the famous marble pattern and acquire an unforgettable sweetish aroma, similar to the smell of peach or coconut. Only Japanese marbled beef smells like that.

The farmers try to create maximum comfort for Wagyu cows — massage them with brushes to not suffer from circulatory disorders. Sometimes they add beer and sake to improve digestion and increase appetite. Many breeders treat their calves like family members.

Wagyu meat is considered the most ideal for preparing tender and juicy steaks. In addition to Japan, farms in America, Australia and Europe are engaged in Wagyu raising through replanting embryos to local marbled cows.

Why Is Wagyu Beef So Expensive?

Wagyu is so expensive, as it is difficult to raise, and the demand is way greater than the supply. Wagyu beef has the finest veins of fat that give it a delicate taste and additional nutritious properties. Wagyu beef is the rarest meat in the world and can be found only in Japan, even though Wagyu beef is also raised in the USA, Australia and other countries.

But the question is: “Is Wagyu beef worth the price?”. Wagyu beef is definitely worth the price, as this unique delicacy has a balanced chemical composition and moderate calorie content together with a soft and juicy texture, sweet, coconut taste, and unique aroma. Wague cows have no stress in life, making their meat the rarest, softest, and the juiciest that is definitely worth the price.

Wagyu beef is also very healthy. Wagyu beef is good for your health as it lowers the level of cholesterol, normalizes the heart rate, expands the peripheral vessels. Wagyu beef also improves cerebral circulation, accelerates the reaction rate, restores impaired transmission of nerve impulses, stimulates hematopoiesis, increases hemoglobin level in the blood, increases immunity, and stimulates reparative processes in the body.

There is no scientifically substantiated evidence of this type of beef’s anticarcinogenic properties, but there is evidence in the literature that marbled meat has anti-cancer properties. This effect is probably due to the presence in the meat of a large number of vitamins that improve hematopoiesis and increase immunity, which is important in cancer, especially after chemotherapy or radiation therapy.

Is Wagyu Too Fatty?

Is Wagyu too fatty? Even though Wagyu beef has many fatty veins, Wagyu is not too fatty, and it does not taste fatty. When cooked, Wagyu’s fat dissolves and makes the meat juicy and soft. Wagyu fat is healthy as it does not provoke the formation of bad cholesterol. And the calorie content of Wagyu is quite low, only 200 Kcal per 100 grams.

The meat of Japanese Wagyu cows is marbled. It consists of fat and layers of meat. At the same time, wagyu fat is soft and melts at a low temperature. Meat contains a lot of omega-3, linoleic and stearic acids, B vitamins, iron, and other useful microelements.

Wagyu beef is extremely juicy and has a rich and delicate flavor. Almost everyone can eat it. The meat does not need to be chewed for a long time; it is ideal for dental problems. It also takes only 2-3 minutes to cook Wagyu steaks.

The potential harm of Wagyu beef is due to its high protein content. Protein molecules are a source of purine bases, increasing the level of which can provoke an attack of gout, renal colic, or pain in the spine with osteochondrosis. Fatty meat can exacerbate diseases of the digestive system (pancreatitis, cholecystitis). The extractive substances in marbled beef enhance digestive juices’ secretion, so eating it can exacerbate a gastric ulcer and duodenal ulcer. Contraindications to eating Wagyu meat is individual intolerance and allergies.

Wagyu beef is a delicacy for a reason. It has juicy, tender meat with a pleasant aroma and taste. The complexity and duration of raising cattle to obtain such meat determine its high cost. Only some breeds of cows are prone to a marbling of the meat. They are grown first on free pasture, and then with the help of grain feeding.

Wagyu beef contains a lot of complete protein and fat. The peculiarity of the fats of this meat is that they contain a lot of unsaturated fatty acids (omega-3 and omega-6). This is very rare for meat products. Wagyu beef is also enriched with vitamins and minerals. With all this, there are practically no carbohydrates in it.

The calorie content of 100 g of marbled meat is low and amounts to 200 kcal. Most often, American steaks are fried from Wagyu beef. The presence of a large number of fatty layers in the meat makes the steaks juicy and tender. The high taste and safety of this meat make it possible to use it even raw (tartar, sashimi).

Each breeder takes care of Wagyu cows in its own way. For example, on some farms in Japan, Wagyu cows are massaged, given beer or sake to awaken their appetite, and even played classical music. Do Wagyu cows drink beer? Do Wagyu cows get massages? Let’s dive into the peculiarities of Wagyu beef raising technologies.

Is Wagyu beef humanely raised? Yes, Wagyu beef is humanely raised. Calves necessarily feed on mother’s milk, then graze in green meadows, and at a certain age, they begin to feed on corn grain. Wagyu cows are in the most comfortable conditions with classical music and massage. Wagyu cows are provided with everything to make their life stress-free. 

How Is Wagyu Beef Raised?

To achieve such an outstanding Wagyu beef marbling, Japanese farmers use the technologies of cultivation, feeding, and maintenance that have been worked out over the years. So, stories about massage, classical music, and how bulls are given beer and sake to drink are not so far from reality.

After birth, the calves are fed with mother’s milk for six months; then they graze on green meadows; at this time, farmers practically do not interfere with animals’ lives, allowing them to grow up and gain strength. Then the Wagyu cows are fed with selected grain.

The grain feeding period for Wagyu cows is over 400 days. At this time, the Wague cows can find themselves in the most comfortable conditions — they are played classical music, given a massage with special scratches. Farmers even support Wagyu cows in the stall with leather aids to relieve unnecessary stress on their legs. And, yes, they are indeed given brewery and rice cake from sake production. It is a great source of vitamins, amino acids and improves appetite.

At the same time, Wagyu cows are gradually limited in movement — this is necessary for gaining mass and effectively distributing fatty layers. They are massaged with special brushes to improve circulation, played classical music and even given sake and beer.

It sounds unlikely, but all this is necessary for the animal to feel as good as possible. The absence of stress is the key to getting excellent soft and juicy Wahyu beef. The stress hormone cortisol has a detrimental effect on the quality of the meat.

How old are Wagyu cows when slaughtered? Wagyu cows are slaughtered when they are three years old, unlike animals of other breeds, which are slaughtered at the age of 15 months. The live weight of bulls is 900-1000 kg, cows – 500-600 kg. With proper fattening, the average daily gain in their live weight is 0.9 kg. Slaughter meat yield in the carcass is high — it is 64%.

Limited Number

The Japanese have reached perfection in raising Wagyu beef. Japan is a small and mountainous country. There are relatively few grazing fields, so it is simply impossible to breed large herds (like Australians, Americans, or Hispanics). Breeding of Japanese Wagyu beef takes place on small farms with an average number of up to 100 cows. Accordingly, this is another factor hindering Wagyu price reduction. But on the other side, we get outstanding quality, because every bull and cow is in sight!

The caring attitude to Wagyu cows in Japan is also confirmed by the fact that literally every calf is given a name at birth and is cared for as a family member. Caring for animals and the farmer’s reverent attitude towards their work are the guarantee of the excellent taste of Wagyu.

Moreover, on each Wagyu cow, there is a number that can be entered on the National livestock breeding center website and get comprehensive information about the breed of a cow, its date of birth and slaughter. The Japanese even keep records of the ancestors of each calf up to the third generation! This is necessary to clearly demonstrate the purebred of each individual.

Wagyu Cows Feeding Technics

While other cattle breeds are fattened for 180-200 days to obtain marbled meat of the Prime category, Japanese bulls’ fattening period is 360-400 days! This is why farmers need to ensure every animal has a good appetite.

What do Japanese Wagyu cows eat? Wagyu cows eat barley, corn, and other grains and fresh grass, rice straw, and various types of grain silage. Grain silage is a source of protein and fiber, as well as trace elements and amino acids. This kind of feeding makes it possible for Wagyu cows to obtain the famous marble pattern and white veins on the beef.

It is important to note that thanks to the perfectly matched, balanced feeding, another important difference of Wagyu is achieved — its unforgettable, incomparable sweet aroma. It is similar to the smell of peach or coconut. This unusual taste appears when chewing meat. You will definitely not feel this when using other types of beef!

Wagyu beef produced in Japan is considered the benchmark. However, in other countries, at the moment, no less elite breeds of cows are raised, from which exquisite marbled beef of the highest class is obtained. It is no coincidence that at the World Steak Challenge, held in London in 2016, the best steak in the world in terms of marbling, juiciness and softness was recognized as Wagyu beef steak of Australian origin.

Due to the abundance of fatty layers, the Wagyu beef’s taste is very tender and juicy. For the same reason, after slaughter, it remains fresh for a long time. Surprisingly, the fat in this meat does not contain harmful acids, but on the contrary, it is considered useful. The fatter the meat, the more expensive it is.

Where is Wagyu Beef Raised?

Where is Wagyu beef raised? Wagyu beef is raised in Japan. The three most famous prefectures (as administrative units are called in Japan) are Hyogo, Shimane and Tottori. Today, in addition to Japan, Wagyu cattle are raised in many countries of the world, including the countries of North and South America, Australia, and Europe.

Generally, on Australian farms, all production is automated. The massage is done by special machines, not people; bottled beer is not served by farmers, but with special hoses. If calves are raised for about 11 months, the duration of grain feeding is usually at least 100 days. The use of high-quality grain is essential in the production of marbled meat.

True, it all depends on the country of origin. In the United States, some factories use corn and mixed feed, and in Australia, a more environmentally friendly country, wine and honey are added to the diet of animals. The latter contains substances that soften the muscle fibers of the meat and make it juicier. In Australia, grass-feeding is also popular, when animals feed on pastures for several months. Such fattening has a negative effect on the marbling of the meat as it becomes leaner.

In Japan, there is an original classification system that serves as a standard for an objective assessment of the quality of Wagyu. Within the framework of this system, the Ministry of Agriculture of Japan approves a single all-Japanese standard based on which experts of the Japan Food Evaluation Association strictly evaluate each carcass.

In Japan, Wagyu bulls are considered an important resource, and to preserve information for further breeding, each head is registered and entered into the register. A registration check is carried out on the farm within four months after the birth of the calf. If the calf meets the certification criteria, a “Calf Registration Certificate” is issued within six months of birth, and the breed is determined. The registration record contains data on the calf’s parents and ancestors up to the third generation, which allows you to trace the pedigree of the individual.

In the prefecture capital, Kobe, they are guided by the principle “the better the bull, the better its meat.” One animal is cared for by up to twenty people. It is also given a manual massage, beer, fed with selected grain and limited in movement. However, unlike in other provinces, bulls here are piece goods and are not exported for sale. Less production means a higher price. Kobe meat is costly, several times more expensive than regular Wagyu meat, 100 grams cost about 50 euros.

In all respects, marbled meat surpasses ordinary beef breeds, differing in tenderness and useful properties. The name itself appeared due to the external similarity of uniform fat layers and a pattern on the marble surface. Marbled beef contains substances that prevent the formation of cholesterol and even has anticarcinogenic properties. Wagyu is the finest marbled beef and the rarest variety. Though, not many people know what to eat and drink with Wagyu steak. Let’s find out.

What is the best way to cook a Wagyu steak? The best way to cook a Wagyu steak is to fry it. Fry it in a pan or grill for 2-5 minutes with the addition of pepper and spices, and the gourmet dish is ready. Wagyu beef goes best with fresh or grilled vegetables. To fully experience the taste, Wagyu should be cut into very thin strips. 

What Goes Well With Wagyu Beef — Ultimate Guide

What goes well with Wagyu beef? Light, crisp, chilled salad greens go well with Japanese Wagyu. When it comes to drinks, there are no strict rules. Pick up what you like, like sake, wine, beer, or whatever. Depending on which drink will make the Wagyu making experience more enjoyable for you.

If you are preparing a Wagyu steak, then you need to forget all the principles of preparing a classic steak. Due to easily melting fat, Wagyu steaks are cut thinner than classic ones, no more than a finger thick. Such pieces are fried very quickly. To make a great steak, fry it for about 90 seconds on each side. When frying in a grill pan or cast-iron skillet, there is no need to add oil at all. The fat will melt and will be more than enough to cook the steak.

What sauce to serve with Wagyu beef? Wagyu steak is complemented with traditional sauces: teriyaki, chirashu, ponzu, soy sauce and others. And also vegetables: local cabbage, carrots, soy sprouts. Chefs do not recommend using a lot of sauces if you want to experience the real taste of this tender meat and not the sauces. 

Oil mixed with grated herbs, demi-glace sauce, and smoked sea salt are the best sauces and seasoning to serve with Wagyu beef. The butter melts on the hot meat, and the herbal mixture begins to smell. Chefs do not recommend using a lot of sauces if you want to experience the real taste of this tender meat and not the sauces.

What to Serve With Wagyu Beef?

How do you serve Wagyu steak? Wagyu steak can be served with potatoes (fried, baked, mashed, etc.), fresh vegetables (tomatoes, cucumbers), and grilled vegetables (zucchini, eggplants). These side dishes will bring out the true taste of Wagyu beef and increase the production of digestive enzymes to digest the beef better. Wagyu steak is served with sake, wine, or beer. 

True connoisseurs of steaks will say that good Wagyu beef does not need additional side dishes, and they are absolutely right! The right steak can please even the most capricious gourmets. And the whole secret lies not so much in spices and culinary skills but in high-quality meat.

• Potatoes

The first and most versatile type of garnish for Wagyu beef is potatoes. Moreover, it can be served in any form  — fried, baked, mashed potatoes, etc. It has a fairly mild flavor so that it won’t fade the taste of the Wagyu steak. The main thing is not to overdo it with seasonings. It is better to limit yourself altogether with salt and olive oil.

• Fresh Vegetables

Both professional chefs and ordinary barbecue lovers agree that the best side dish for Wagyu meat is a salad of fresh vegetables and herbs. Firstly, this is due to their unobtrusive taste, and secondly, the ability to increase the production of digestive enzymes that make it easier for the body to assimilate beef.

• Grilled Vegetables

Another equally popular type of side dish for Wagyu beef is grilled vegetables. They are easy and quick to prepare, do not require any special preparation and perfectly complement the steak’s taste. It is enough to grease the ingredients with oil, salt and place them on the grill.

What do you drink with Wagyu beef? You can drink sake, beer and wine with Wagyu beef. Cabernet Sauvignon with the rich fruity and strong aroma is a great choice for Wagyu beef. Zinfandel, with its high acidity and moderate tannins, is another choice for Wagyu beef. Malbec with a tart taste and high tannin content is perfect for Wagyu steak and is one of the best representatives of dry red wines.

Merlot also is an excellent red wine with a low tannin content. Pinot Noir is also a fine, light red wine that perfectly matches a wide range of Wagyu meat dishes.

Wagyu is an elite beef variety that is particularly soft and tender. You can find restaurants in almost every corner of Japan that specialize in Wagyu beef.

If you prefer a meal with rich, versatile flavors, try sukiyaki. This is perhaps the best Japanese meat dish. The West and East of the country have their own cooking tricks, but the recipe’s basis is the same: thinly sliced ​​pieces of Wagyu beef are put in the soy sauce, sugar and rice wine, and then stewed in a saucepan along with vegetables. Turn it over with tongs so as not to compromise the integrity of the steak.

Inside Wagyu steak, there are many valuable fat veins, which have already begun to melt and turn into juice.  After the meat is fried, leave it for 10 minutes. To emphasize the taste and aroma of meat, a raw egg sauce is offered to the dish.

To reveal the great taste of Wagyu, Wagyu beef needs to be cooked just a little bit. For example, in a traditional sukiyaki recipe, Wagyu is boiled in broth for 3 minutes. Sometimes raw strips are dipped in boiling water for a few seconds and immediately sent to their plate. Traditionally, Wagyu pieces are dipped in a raw egg (yolk) after being processed in broth. However, Wagyu beef is never served raw. Like any meat, it needs some heating treatment.

If you prefer light and healthy food, be sure to try shabu-shabu. This is not just a dish, it is a whole ritual. A pot of boiling water and plates of thinly sliced ​​vegetables and meat are placed on the table in front of you. Sometimes noodles and tofu are also served. You need to put vegetables in a saucepan to make a broth. Then you take the thinly sliced ​​pieces of meat and dip them briefly in the broth. This way of cooking helps to reveal all the tenderness and unique taste of Wagyu beef. The sauce is essential, and you can choose citrus or sesame seeds.

Wagyu beef steaks are familiar to Europeans but no less tasty and exotic. The grilling meat method is not unique, but it helps to reveal the rich taste of tender Wagyu beef. It is better to try this dish in specialized restaurants.

And finally, a delight for sushi lovers and fans. Usually, sushi is made from fish, but you can find nigiri-sushi and Wagyu beef in some restaurants. Thanks to the unique properties of Wagyu beef, this dish will melt in your mouth.

Wagyu beef’s muscle fibers have thin layers of fat, which melt under hot temperatures and make the steak extra tender and juicy. Wangyu beef is made only of certain breeds of bulls like Aberdeen-Angus, Hereford, Charolais, which are genetically prone to the formation of fatty threads within muscle fibers, while usual milk cows are not.

Before starting the story about marbled beef, it is worth making a reservation that all cows in agriculture are divided according to their purpose into two types: meat and dairy. The latter are prepared for slaughter only in old age when they stop giving milk, and beef cows are often slaughtered when they are still young.

So, what is the difference between marbled beef and regular beef? If you look at a piece of Wagyu beef and normal beef, the difference will be visible to the naked eye: white fatty layers make it look like a piece of marble. However, it is valued not at all for its appearance but for its taste.

Wagyu beef is healthier than normal beef. Wagyu beef contains important minerals (phosphorus, potassium, sodium, magnesium, copper, iron, etc.), vitamins A, E, C, B12, B2, which are not lost during heat treatment. Wagyu beef has a moderate cholesterol content of about 40 mg/100 g, while normal beef has 57 mg.

The Main Differences Between Wagyu and Normal Beef

Taste

Wagyu beef does taste different. The presence of fatty layers affects the taste and aroma of Wagyu steaks. When frying, all this fat melts, the meat is saturated with it and becomes unusually tender, juicy and fragrant. Steaks from Wague beef will never be hard and dry, even if they are prepared by a completely inexperienced cook.

Breed

Wagyu beef is grown only from certain breeds of bulls like Aberdeen-Angus, Hereford, Limousin, Charolais. Such animals are genetically prone to the formation of fatty threads within muscle fibers. Special conditions of detention only reinforce this tendency, thanks to which livestock breeders manage to grow tasty Wagyu beef.

Growing Technics

The presence of body fat explains why Wague beef has little fat veins that look like marble. Wague cows are fed special foods and are sometimes even given sake and beer.

A balanced diet often means that up to six months, calves are fed only on milk. After they are transferred to grass-feeding in ecologically clean areas, away from highways and industrial cities. Only then, when the cold begins, they are fed on first-class grain.

Also, farmers specifically make sure that the cows lead a sedentary lifestyle, for which they keep it in a narrow stall. This is done to reduce muscle and increase the meat mass of the animal. In addition to these basic rules, each farm has its own secrets for raising cows for Wagyu beef: some give them a little alcohol to improve their appetite, others do a special vibration massage so that the fat streaks are evenly distributed, and still, others regularly play classical music so that the animals feel calm.

Initially, Wagyu beef was produced in Japan, but later the method of obtaining it spread throughout the entire globe. Now such countries as Argentina, New Zealand, Australia, the USA, Austria specialize in the cultivation of expensive delicacies.

How is marbled beef obtained? First, cows of a certain breed are bred. Such breeds as “Alpine,” “Aquitaine,” “Wagyu,” “Aberdeen Angus,” and some others are most suitable for obtaining a cut with an ideal marble pattern. Secondly, the “marbling” is influenced by such factors as the diet, the animal’s minimum physical activity, and some additional manipulations.

Cooking

The speed of cooking Wagyu beef is many times faster. This is because the animal is slaughtered when it is young and not experiencing severe stress. Therefore, Wagyu beef steak can be cooked in a few minutes, not the case with normal beef. Additionally, normal beef is often dry and firm because it does not have enough fat to distribute evenly, making the steak juicy and soft.

Body fat in Wagyu beef is essential. The tenderness of the meat is provided not only by the young age of the animals but also by the increased fat content. During the heat treatment of beef, the fat melts and permeates the meat, making steaks and steaks especially juicy.

Normal beef is not fermented like Wagyu beef. It is this process that makes the meat of the Wagyu unusually juicy and tender. Wagyu beef is placed in special chambers for a certain period. During this time, chemical processes occur in the meat that destroys muscle fibers. Dry and wet aging methods are used.

Drying takes more time as the pieces are held in the salt chamber for up to 3 months. During this time, the piece becomes dry but with a pronounced aroma and taste. For wet fermentation, 3-15 days will be enough. At this time, the piece of meat is in a room with humid air and at a certain temperature.

Classification and Selection of Wagyu Beef

There are 10 types of marbled beef. The quality depends entirely on the age of the animal and the degree of marbling. The United States Department of Agriculture (USDA) has introduced and uses arguably the best-known classification for determining the quality of beef.

After a special evaluation procedure, Wagyu beef goes to one of the categories: Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner (in descending order of quality). We are interested in the first three quality grades, for which young bulls up to 3 years old are used. This results in a low connective tissue content, which makes the beef more tender.

The rest of the categories are taken from older bulls. According to this classification, the Prime category is assigned to elite marbled steaks, followed by Choice. Select assumes low marbling, but the price of this option is lower.

The most elite is Prime. This variety has the maximum amount of small fat layers. Reputable restaurants and supermarkets prefer this particular type.

The choice is top-quality meat, without excess fat layers, and has the same tender structure as Prime.

Select is considered a more economical option. However, the nutritional value and benefits of meat do not suffer from this. It is good to grill such beef without subjecting it to a long heat-treatment process. If you overdo it, then the steak will turn out to be less juicy and harsh. For all three species, gobies under the age of 3 years are used.

How can you tell a real Wagyu? When choosing Wagyu beef, you should pay attention to its color. It should be more reddish than regular beef. Also, the steak should have a pleasant smell, without sourness. Fat streaks in decent meat are evenly distributed. When choosing, you should lightly touch the steak. It should not be slippery, and the palm remains dry after touching.

Wagyu beef is great for preparing classic steak, shabu-shabu (meat pieces are boiled with vegetables and noodles) or sukiyaki nabe (boiled marbled beef with bean curd, noodles, vegetables and a raw egg). Excellent quality meat will decorate any table.

Wagyu beef can improve well-being and deliver useful trace elements to the body. It will also surprise you with its tenderness and juiciness. Gourmets from all over the world will agree that the Wagyu steak is a special delicacy that is impossible to resist. In addition to its excellent taste, this special type of red meat is a healthy product.

Wagyu is an exquisite kind of marbled beef obtained from Japanese Kobe cows, raised using a special technology. Wagyu is understood as a combination of several breeds genetically predisposed to a marbling of meat (accumulation of fatty layers) and a high oleic acid content (omega-3 and omega-6).

By itself, marbled beef is not only more tender and tasty but also healthier than regular beef. Wagyu beef is also considered one of the most valuable types of beef in the world, and it has a unique, strong aroma and exquisite taste.

Is Wagyu beef worth the money? Wagyu beef is definitely worth the money. Due to the special conditions of keeping Wagyu cows, the finest streaks of fat appear in their meat, which gives Wagyu a surprisingly delicate taste and endows the meat with additional useful properties. The substances contained in Wagyu beef have anticarcinogenic properties and prevent the formation of cholesterol.

Why Is Wagyu Beef So Special?

Wagyu is the world’s most expensive and rarest marbled meat. This meat is made exclusively of Japanese cows grown in special conditions using technologies, which the Japanese jealously keep a secret. Real wagyu beef is very rare and costs several times more than premium beef.

Why is Wagyu beef so expensive? Wagyu beef is so expensive because it is rare and costly to grow.  Due to the abundance of fatty layers, Wagyu beef is very tender and juicy. For the same reason, after slaughter, it remains fresh for a long time. The fat in Wagyu beef does not contain harmful acids, but on the contrary, it is considered useful. The fatter the meat, the more expensive it is.

Even though the Wagyu cows are destined for a sad fate, their stay on the farm still resembles a resort. Let’s find out how Wagyu cows are brought up.

Wagyu Beef Raising and Feeding Process

Wagyu means “Japanese cow.” This is not one, but a whole set of breeds of cows whose meat is prone to marbling. Originally, they were bred in Japan using special technologies to include a certain diet and daily regimen.

How is wagyu beef raised? From birth until the age of six months, calves are given natural milk and then are released to graze in the meadows for several months. Then calves are placed in separate soundproof rooms. They are suspended on reins so that, being motionless, their muscles nevertheless remain in tension. This position contributes to an even distribution of fatty layers in the meat.

The cows are placed in soundproof rooms and suspended on reins to restrict their movement and promote an even distribution of fat layers in the meat. Their diet includes, among other things, selected grain and expensive fresh beer (or sake). As for gymnastics, they are given a manual or vibration massage. Farmers also often play classical music for Wagyu cows. What a life!

Farmers strive to create the most comfortable, almost sanatorium conditions for the Wagyu cows. The animals are fed with selected grain and are given expensive beer (in some provinces, they use sake), and instead of sanatorium gymnastics, they organize manual and vibration massage. And to improve digestion, they include classical music. The grain feeding period lasts about 10 months.

Due to the abundance of fatty layers, Wagyu cow meat is very tender and juicy. For the same reason, after slaughter, it remains fresh for a long time. Surprisingly, the fat in this meat does not contain harmful acids, but on the contrary, it is considered useful. The fatter the meat, the more expensive it is.

Like other traditions carefully guarded by their ancestors, in Japan, these technologies are honored and treated with jealousy, similar to how the French cling to the definition of “champagne.” However, as in the case of sparkling wine, Wagyu is already produced all over the world. Australia and New Zealand are considered the leaders in production, where they cross Japanese and local cows. As a rule, one bull is brought from a Japanese farm, which is quite enough to get numerous marble offspring.

History of Japanese Beef

The history of Japanese relations with meat, especially beef, was quite dramatic. Until the 6th century A.D., the Japanese were meat-eaters, but then Buddhism came to the country. And the emperor issued a decree limiting the consumption of meat. Simultaneously, the restrictions applied only to animals raised in captivity, and the aristocracy quite legally continued to hunt game.

The situation began to change in the late 19th century when the new emperor decided to adopt Western customs. He himself began to eat meat and immediately received a revolt of monks who believed that meat-eating would destroy the soul of the Japanese. The revolt was suppressed, and meat firmly entered the diet of all country residents, especially after the end of World War II.

Initially, Japan began to sell cow breeds abroad, thereby creating competition for itself in the marble beef industry in distant Australia and the United States. Australia is the world leader in the export of marbled beef, but Japan has taken the palm in terms of product exclusivity.

The fact is that Wagyu meat is made from several breeds of Japanese cows, many of which were sold overseas and mixed with local cows. Kobe meat can only be produced from the Tajima cow. These cows undergo a special selection on Japanese farms in Hugo Prefecture, as a result of which their body’s tendency to accumulate intramuscular fat is determined. It is the latter characteristic that creates the characteristic “marble” pattern of meat. During cooking, the fat melts, making the meat very tender and juicy.

Is Wagyu beef healthier than normal beef? Wagyu beef is a lot healthier than normal beef because of the right ratio of saturated to monounsaturated fats. Wagyu beef contains choline, vitamins B1, B2, B5, B6, B9, B12, E, H and PP, and the minerals like potassium, calcium, magnesium, zinc, selenium, manganese, iron, sulfur, iodine, phosphorus and sodium.

According to Characteristics and Health Benefits of Highly Marbled Wagyu and Hanwoo Beef research, Wagyu beef also contains conjugated acid, strengthening the immune system. It also has anti-inflammatory effects, reduces the risk of heart disease, asthma and diabetes.

Is Wagyu beef worth the price? Wagyu beef is definitely worth the price. If you have the opportunity, you should try Wagyu beef because Wagyu is so unique in the culinary sense that it can be safely attributed to humanity’s cultural heritage. Wagyu is usually served with several sauces, emphasizing and revealing the rich taste of marbled meat in its own way.

Marbled Wagyu beef is great for making a classic steak. Due to its extremely tender texture, the meat is cooked in minutes. It takes 6 minutes to fry a steak until medium-rare.