Can you imagine sinking your teeth into a piece of meat so tender it practically melts in your mouth—that’s Wagyu beef for you. But what is Wagyu beef, and why is it so expensive? Is it worth the hype? We’re here to investigate!
Known as one of the most luxurious meats in the world, Wagyu is not just your average beef; it’s a sensation of marbling and flavor. Whether you’ve seen it on a menu or heard foodies rave about it, Wagyu’s reputation for decadence is well-earned. But what exactly makes it worth the absolute fortune of a price tag you’ll see on menus at fancy restaurants? Is it all just one big trick?! Well, no!
Read on to find out what makes this premium beef so extraordinary and why it costs such an eye-watering amount of money.
Understanding Wagyu Beef: What Is It?
Where the name came from
Let’s start with the basics: what is Wagyu beef? The term “Wagyu” literally translates to “Japanese cow” (wa meaning Japanese + gyu meaning cow). But Wagyu is not just any cow—it’s a specific breed known for its extraordinary marbling and buttery texture.
Originally, these cattle were used for agricultural labor, but over time, selective breeding transformed them into the Wagyu we know today. The meticulous care and tradition in raising Wagyu have made it a cultural icon in Japan, symbolizing luxury and craftsmanship. Once reserved only for royalty and special occasions, Wagyu beef now represents the epitome of fine dining.
Different Breeds and Grading System
Wagyu has four main breeds: Kuroge (Japanese Black), Akage (Japanese Brown), Mukaku (Japanese Polled), and Nihon Tankaku (Japanese Shorthorn). Among these, Kuroge is the most famous, known for producing the highly prized Kobe beef – the ones you most probably have seen on Tiktok or Instagram.
Moreover, not all Wagyu is created equal, which is where the grading system comes into play. Think of this precious expensive wagyu beef scale as a little bit like a diamond rating scale. Japan’s grading system is detailed but easy to understand. Among these grades, A5 Wagyu is likely something you already heard of, as it represents the highest quality of beef. So, when you spot A5 Wagyu on the menu, you can be sure you’re in for a treat — meat that’s been carefully evaluated and certified for its top-notch quality. A4 comes next—it’s slightly lower but still delivers a rich and flavorful experience. Then obviously, the scale continues until you reach A1, which is the lowest quality. But probably better than your standard supermarket T-bone!
But aside from the number, like 1-5, you also get the letters. Grade A is given to cuts with a 72% or higher percentage yield, whereas B and C grades are for lower percentages. So an A1 would still be better than a C5. Detailed, as we said! And this also explains why some Wagyu beef is so expensive compared to others. They aren’t all created equal.
The Dining Experience
When it comes to Wagyu Beef, the dining experience is nothing short of extraordinary. This meat isn’t about eating a huge steak just because you’re hungry. The same way sushi isn’t about satisfying a huge hunger pang. Instead, it’s about really savoring each bite and taking your time. This is the kind of dish where you’ll want to appreciate the skills involved in its preparation. From dining at a high-end restaurant to cooking in your own kitchen, knowing how to properly prepare and serve Wagyu can elevate your meal to new heights.
Here are some popular dishes and cooking methods that you can try at home using Wagyu:
Wagyu Steak
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![Wagyu Beef]()
450 g Wagyu Beef Japanses -
![black pepper]()
0.25 tsp black pepper -
![salt]()
0.25 tsp salt -
![Rosemary]()
2 Pieces Rosemary
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Wagyu Steak is celebrated for its exceptional marbling, which gives it a rich, buttery flavor and a melt-in-your-mouth texture. When preparing Wagyu steak, simplicity is key—season lightly with salt and pepper to let the meat’s natural taste shine. The best cooking method is a quick sear on a hot skillet or grill. Because of its high fat content, Wagyu cooks faster than other steaks, so aim for medium-rare to keep it tender and juicy and keep an eye on it to avoid overcooking. For a truly unforgettable meal, pair it with simple sides like roasted vegetables or a light salad to let the steak shine even more.
Wagyu Burger
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![ground wagyu beef]()
1 lb ground wagyu beef -
![salt]()
0.5 tsp salt -
![onion powder]()
0.5 tsp onion powder -
![slices cheddar cheese]()
4 slices cheddar cheese -
Burger condiments like mayo, ketchup, mustard, relish
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![brioche burger buns]()
4 brioche burger buns split -
![leaf lettuce]()
4 pieces leaf lettuce -
![tomato]()
1 tomato large, sliced thinly
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Want to a gourmet twist to your classic burgers? What about stacking up a juicy and flavorful Wagyu Burger? The rich fat content of Wagyu makes these burgers incredibly tender, with a taste that is both rich and indulgent. Grill it or pan-fry it, make sure to achieve a perfect crust while keeping it juicy on the inside. Simple toppings like lettuce, tomato, and a light sauce work best to complement the rich taste of your burger.
Wagyu Meatballs
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![panko breadcrumbs]()
0.75 cup panko breadcrumbs -
![chicken broth]()
0.25 cup chicken broth -
![egg]()
1 egg -
![soy sauce]()
3 tablespoons soy sauce -
![toasted sesame oil]()
3 tablespoons toasted sesame oil
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![green onions]()
2 green onions finely diced -
![minced ginger]()
1 tablespoon minced ginger -
![garlic cloves]()
3 garlic cloves minced -
![ground beef]()
1 pound ground beef wagyu
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Another comfort food on the list is Wagyu Meatballs. They take the humble meatball and turn it into something truly special. Baking them is ideal because it helps them cook evenly and stay moist. Just imagine these melt-in-your-mouth meatballs served over pasta or rice. Doesn’t that sound like the ultimate comfort food?
Wagyu Tataki
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![wagyu beef sirloin]()
500 g Blackmore wagyu beef sirloin -
![olive oil]()
2 tbs olive oil -
![togarashi]()
2 tsp togarashi japanese spice mix -
![red radishes]()
4 red radishes cut into matchsticks -
![daikon radish]()
0.5 daikon radish mooli, cut into matchsticks
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![shiso cress]()
120 g shiso cress punnet, or small asian herb leaves, to garnish -
![japanese soy sauce]()
2 tbs japanese soy sauce -
![rice vinegar]()
1 tbs rice vinegar -
![lime juice]()
1 tbs lime juice -
![wasabi paste]()
0.5 tsp wasabi paste plus extra to serve -
![garlic clove]()
1 garlic clove crushed -
![grated ginger]()
1 tsp grated ginger -
![caster sugar]()
1 tsp caster sugar -
![sesame oil]()
0.5 tsp sesame oil
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Among all these dishes, if there is a dish you should try that truly lets the quality of the Wagyu beef shine, it would be Wagyu Tataki. Imagine thin slices of Wagyu, quickly seared to perfection on the outside while remaining rare and tender on the inside. After searing, the beef is chilled and then thinly sliced, creating a delicate dish that’s often served with a tangy japanese soy sauce dressing and garnished with Asian herbs and daikon radish.
Tips, FAQs and more…
Now that you know why Wagyu beef is expensive and have learned about some dishes you can make with it, here are some FAQs to help you further with your ultimate Wagyu experience:
Aside from the grading system, recognizing authentic Wagyu beef involves looking for specific identifiers that confirm its authenticity. True Wagyu should have a clear certification or label that indicates its origin, often specifying the breed and region it comes from in Japan. Additionally, the marbling of the meat is also a key feature—Wagyu beef will have a high degree of intramuscular fat that gives it a distinctive, marbled appearance. When buying Wagyu, ensure that the seller provides detailed information about the beef’s source and grading to confirm its authenticity.
Yes, you can! But it’s essential to know what to look for. Look for labeling that specifies the beef’s origin and grading. In the U.S., for example, you may find American Wagyu, which is a crossbreed of Japanese Wagyu and domestic cattle, or imported Japanese Wagyu. Make sure the product is certified and traceable to ensure you’re getting genuine Wagyu beef.
To properly store Wagyu beef, keep it in the refrigerator if you plan to use it within a few days. For longer storage, Wagyu can be frozen, but it’s important to wrap it tightly in plastic wrap and place it in a freezer bag to avoid freezer burn. When you’re ready to use frozen Wagyu, click here to get to know the different ways you can cook your frozen beef.
The Takeaway: What is Wagyu Beef, and Why is it So Expensive?
To wrap things up, Wagyu beef offers more than just a meal. It offers a luxurious experience rooted in tradition and unmatched flavors. From its exceptional marbling and tenderness to the careful attention it receives, Wagyu is in a league of its own. And that is precisely why Wagyu beef is so expensive! Think of it as the lobster of the meat world. Prepare and serve it as a perfectly seared steak during grilling season, as gourmet burger, or as a delicate tataki.
Ready to cook with Wagyu? Explore our app for recipe inspirations that highlight this premium beef. Your next gourmet dish is just a tap away!
