Consumer Handbook: Wagyu Beef

Wagyu, the most prized meat in the world

Wagyu, literally "Japanese beef", is a premium meat known throughout the world for its rich marbling, tenderness and unique flavour.

But what exactly is Wagyu and how do you distinguish a quality product? In this article, we will guide you through a journey to become conscious consumers of this delicacy.

Wagyu: Crossbreeds and Costs

Wagyu is not a single breed of cattle, but a generic term that groups together several Japanese breeds crossed with each other or with Western breeds.

There are several types of Wagyu, resulting from the crossbreeding of four Japanese cattle breeds: Kuroge Washu, Akage Washu, Japanese Shorthorn and Hodagyu.

The most prized is the pure blood Wagyu, obtained by crossing two Wagyu cattle. That is, the 50% one, obtained from a pure Wagyu female and a pure Wagyu male.

Then there are crosses with Western breeds, such as Angus, which give rise to the crossbred Wagyu, less expensive but still of excellent quality.

How much does 1 kg of Kobe beef cost?

The price of 1 kg of Kobe beef can vary greatly depending on the quality, cut and place of purchase.

In Japan, the price of rib eye steak can exceed €1000/kg, while in Italy it averages around €200-300/kg, dropping as low as €50/kg.

Why is Wagyu so expensive?

The high price of Wagyu depends on several factors: Crossbreeds vs. pure blood : Meat from crossbreeds of pure Wagyu breeds is generally more valuable and expensive than meat from crossbreeds with Western or less valuable breeds. Wagyu Male vs. Female : The meat from Wagyu females is generally leaner, more tender and flavourful than that of males, and therefore commands a higher price. Premium cuts vs. regular cuts : Premium cuts, such as fillet and sirloin, cost more than less premium cuts, such as ground beef or osso buco. Japanese meat cost vs Italian cost : The price of Wagyu in Japan is generally higher than in Italy or Europe, due to higher breeding and labor costs, as well as being higher in large cities than in rural areas.

Wagyu Beef: How Not to Get Scammed

To ensure you are purchasing quality Wagyu beef, it is important to pay attention to some details:

• Wagyu Origin : High-quality Wagyu beef comes exclusively from Japan. If the beef is labeled "Wagyu" but comes from another country, it is likely a lower-quality product.
• Wagyu Cross : In Italy, you can find Wagyu meat from 50%, 75% or 100% crosses. In general, 100% Wagyu meat is the most valuable and expensive.
• Wagyu Cut : It is important to know the names of Wagyu cuts of meat in Italian to avoid being misled by incorrect translations or anglicisms. For example, "roast beef" is not a Wagyu cut.
• Wagyu Marbling : Marbling, or the presence of fat embedded in the muscle fibers, is an important indicator of Wagyu quality. High-quality Wagyu beef has a fine, uniform marbling. Excessively white or grainy fat is a sign of low quality.

Valorising the whole beast: Wagyu box and other cuts

Wagyu beef is not limited to premium cuts. Wagyu also offers less expensive cuts such as Osso Buco, Wagyu Ground, Wagyu Stew if sourced from a high quality Wagyu, can be very flavorful and satisfying.

Don't waste, then, enhance the whole beast and try different preparations to discover new flavors.

It's the same philosophy we apply with the Wagyu Box: assorted cuts of Wagyu (Japanese cattle) beef, 50% F1 cross, born and raised on our family farm.

Don't forget:

• There is not only Kobe : there are several fine types of Wagyu from other regions of Japan.
• Enjoy in moderation : Wagyu is a delicious food to be consumed sparingly, given its high percentage of fat.

Buying Wagyu beef can be a truly special culinary experience. By following the advice in this handbook, you will be able to choose a quality product and fully enjoy the unique taste of this prized meat.