The World’s Most Expensive Beef

Wagyu beef is one of the world’s most highly-rated foods and is one of the most expensive in its class. This high-quality beef comes from Japan. It is incredibly sought-after and renowned for its exceptional marbling and unparalleled tenderness.


Nobody questions why Wagyu Beef Online Ipswich is so expensive once they have had a taste of it.

The meat has a distinctive buttery texture and melt-in-your-mouth sensation. Many people claim that the taste and texture make the price worthwhile.


Breeding and care


Wagyu is one very successful result in meticulous breeding, care and rearing practices. The rearing of wagyu cattle follows a tradition that prioritizes their well-being.


To ensure their physical and emotional comfort, the cattle are raised in a stress-free environment with individualized care.


Likewise, they have a unique feeding regimen that includes a balanced and high-quality diet that contributes to the formation of the characteristic marbling.


Grading system


Wagyu beef is graded on a specific system. To dateitis the best of the best according to that system and the A5 Wagyu is so expensive, even in comparison to other types.


Kobe beef and Matsusaka beef are two other specific types of wagyu that rate incredibly high on the scale due to its flavor and incredible marbling.




Wagyu specializes in umami, or “savoriness”. It is considered special because its high marbling.


Marbling are the thin lines of fat are distributed uniformly throughout the flesh. Thanks to the unique characteristics of the four Japanese cattle breeds, Wagyu offers a very hearty and luxurious dining experience.


Types of cows


There are four types of Wagyu cows that exist, which includes the ones in Tottori, Hyogo, Shimane, and Okayama Prefectures. The Japanese Brown/Red is the second most popular, found chiefly in the South (Kochi, Kumamoto).


Japanese Black cows are the most popular breed for Wagyu beef. These cattle breeds have Japanese names (kuroge, akage, mukaku, and tankaku). Cattle breeders crossed native cattle with foreign breeds to create today’s modern Wagyu cattle.


Care and feeding


To help achieve its special meat flavor, the cows that make Wagyu beef live stress-free lives in vast, green pastures. Most Wagyu producers provide their cows with three meals daily, consisting of high-energy foods, including hay, corn, and wheat.


The process is all-natural, and Wagyu cows don’t receive artificial enhancements for flavor or feed. Because of the unique characteristics of the four Japanese cattle breeds, Wagyu offers a very hearty and luxurious dining experience.


Specialty breeders keep Wagyu cows until they are seven to ten months old, selling them to a farmer along with a birth certificate attesting to their pedigree. The cows go to the highest bidder and can earn farmers up to millions of yen in return.


Meat marbling


The marbling in Wagyu beef gives it its umami flavor. This marbling characteristic originates from intramuscular fat cells and distinguishes them from standard beef from its Wagyu cousins.


Since Wagyu cows are more physically resilient, their fat cells are more uniform across their muscles. Because of these, Wagyu meat is pinker and much more delicate, resulting in a more flavorful, soft cut of meat.


The meat can cook for extended periods without becoming leathery or dried up. Wagyu beef also has fat that is better and healthier than other types of meat.


Since it melts at a lower temperature, you will taste the fat much more quickly while eating this kind of beef. While the steak cooks, the fat’s marbling melts into the muscle’s fibers, allowing it to retain more moisture and taste.




Even though Wagyu originated in Japan, these cattle don’t have to be born, grown, and processed on Japanese territory. Farmers have frequently exported cattle to foreign nations worldwide since the 20th century.


As a result, Wagyu beef from Uruguay, Australia, the United States, and even the Netherlands are all accessible on the market.


One distinction is that Australian Wagyu is a cross-breed with the Holstein cow. American wagyu, however, is often a combination of Angus beef and a type of Wagyu.


American Wagyu has many followers despite lacking the robust umami-like taste of Japanese Wagyu and having a more approachable price range of $10 to $15 per pound.




In practical terms, most of the meat you buy in the grocery store comes from factory farms with plenty of land and plenty of cows.


Wagyu beef, however, comes from Japan, which is far smaller than the United States. The feedlots in Japan may only hold anywhere between 10 and 100 cattle. This means that the cattle raised for wagyu beef are in far shorter supply, while the demand is getting higher and higher.


Feeding costs


Wagyu cattle aren’t fed like normal cattle. They’re fed on a specialized high-energy diet that keeps them happy and healthy while contributing to their famous marbling.


They get three meals per day, and the food in those meals is often imported from other countries. In short, these cows have expensive diets. If their food is expensive, it’s going to contribute to impact the final cost of the beef.


In-depth care


The wagyu cattle are not only fed better food than other cattle, they are also fed for longer periods. Many domestic farms only feed their cattle for around 120 days. Wagyu cattle are fed for over 600 days.


These cows receive excellent care for well over a year (, over two years). Aside from their longer feeding time, they’re also given health check-ups, provided with a stimulating environment, and overall treated well.


There are specialized farmers who dedicate their lives to keeping these expensive cows happy and healthy.


Import costs


Wagyu beef comes from Japan. Because of that, if you want it in America, it needs to be imported. Today, there is an import quota  of beef in the United States, and once that quota has been met, a high import tax is added to all future imports.


All of this means that the beef has to be priced higher compared to all the others as a result. Unfortunately, consumers end up paying for that import tax. This is another reason why wagyu beef is so expensive.

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