Wagyu beef has been around since ancient times.
It was originally used as an alternative protein source in Japan because it’s high in fats and low in carbohydrates.
What Is Wagyu Beef?
Wagyu (or Japanese) beef refers to meat from any of several breeds of cattle native to Japan, including Kobe, Banteng, and Yakiniku-style Wagyu.
There are actually two distinct breeds of wagyu cattle – one that originated on the island of Kyushu and another that developed in northern Honshu.
The first breed came into existence when farmers introduced European cows to Japan.
This hybridization produced a hardy cow with great milk production but also very little fat.
The second breed came about through natural selection over centuries.
In order to produce a leaner animal, farmers selectively bred their herds to develop smaller frame sizes.
In modern day Japan, there are currently only three recognized breeds of wagyu cattle.
These include the aforementioned hybrids, the Nellore, and the Chianina.
Because these breeds differ so much, they tend to taste quite differently.
For example, the Nellore produces large quantities of red blood cells and therefore tends to be marbled throughout its entire body.
On the other hand, the Chianina is known for its rich flavor, which comes from the amount of collagen present within its muscles.
These differences make each type of wagyu unique.
However, all three varieties share many similarities, including high quality and tenderness, a rich, sweet flavor, and a long shelf life.
What Are The Different Types Of Wagyu Beef?
There are two main types of wagyu that are commonly eaten today – Kobe and Matsusaburo.
Wagyu meat also comes in many other forms including ground beef, steak cuts, and even jerky.
Each type of wagyu has its own unique flavor and texture which makes each one special.
Kobe Beef
The Kobe breed originated from the Japanese city of Hyogo Prefecture.
The first cattle bred by farmers there were short-horned animals, but after some time, they developed longer horns with less hair on their face.
Some farmers then began breeding these shorter horned beasts into long-horned cows.
The long-horned breed became known as the “Japanese Black” or just “Black Cow.”
Farmers selected those who had the largest rib eye steaks and started selling them at auction.
Eventually, the popularity of this beef spread throughout Japan, and the name “Kobe” came about due to its origin in Kobe City.
Today, there are over 100,000 heads of cattle belonging to the Kobe breed.
This breed is known for having higher levels of fat than most breeds while still maintaining leanness.
Because of this, it’s considered a premium cut when preparing Wagyu burgers.
Matsusaburo Beef
In contrast to the Kobe breed, the Matsusaburo breed is not actually black.
They are brownish red in color and can be found all across Asia, especially in China, Korea, and Vietnam.
They’re smaller in size compared to the Kobe breed, so much so that they are often mistaken for dairy cattle.
They are known as “red cattle” instead of “black cow” because they aren’t naturally black like the Kobe breed.
Like Kobe beef, most of the Matsusaburo cattle belong to the Shizuoka region where they’ve been raised since the Meiji Era (1868).
Where Does Wagyu Beef Come From?
The name “wagyu” comes from the Japanese word ‘waagyuu,’ which means cattle that originated from Wagayu Island, near Osaka City, Japan.
The island is located in the Inland Sea off the coast of Shiga Prefecture.
Because the island had no natural grasses or trees, farmers relied on saltwater marshes for grazing their livestock.
These marshes were prone to flooding during rainy seasons, making them difficult to maintain.
As a result, many cows died due to starvation.
In order to save his animals, one farmer named Kiyotaki began raising dairy cow meat under the supervision of Buddhist priests.
He eventually sold these cows to other farmers who agreed to continue the practice.
Kiyotaki’s efforts paid off when the first shipment of wagyu beef arrived at Kyoto Castle in 1586.
As demand grew, he established a company called Waga-ya (meaning ‘cattle ranch’) to grow and export waguyu beef across Japan.
Today, there are five major producers of wagyu beef in Japan.
They include Kobe Beef Co., Nihonbashi Meat Market Co., Tottori Beef Ltd., Yamamoto Corporation, and Yakiniku Beef Co.
As far as where wagyu beef originates, most people think it’s from Kobe, but that’s not entirely true.
Wagyu beef can be traced all the way back to Kyushu region in southern Japan.
There, it was known as “kurobuta.”
Kurobuta refers to black cattle—the same breed used by farmers to raise dairy cows.
However, after World War II, many of those farms shut down and so did the kurobuta breeding program.
That left wagyu beef production up in the air until a few entrepreneurs decided to revive the industry with new methods and technologies.
How Is Wagyu Beef Raised?
The name Wagyu comes from the Japanese word “wa-gyu,” which means cattle with good quality meat.
The breed of cow that produces the best wagyu beef is called Kobe Beef.
These cows are descended from native Japanese cattle, but they were later crossed with European breeds such as Hereford, Charolais, and Simmental.
Japanese farmers began breeding their own purebreds after World War II to produce better cows.
They also wanted to improve on the taste of their local beef by adding other ingredients like soy sauce, salt, sugar, or vegetables.
Nowadays, many producers use artificial flavor enhancers and colorants to make their product look appealing.
In order to become Kobe beef, the animal must be fed a diet containing only grasses, hay, and water until it reaches maturity.
After reaching adulthood, these animals spend about two years being fattened up before they go into one final year of growth.
During this time, the animals eat nothing but milk products and then gain approximately 200 pounds (90 kilograms) each year.
After gaining weight, the cows are slaughtered at between 1,500 and 2,000 pounds (680 and 907 kilograms).
Once dead, the carcass is inspected to ensure that there aren’t any defects or diseases.
Next, the meat is cut off the bone, trimmed down, and then ground into hamburger patties.
Once the meat is ground, it goes through several different processes.
First, it’s mixed with a paste made out of corn flour, wheat flour, and potato starch.
Then, it gets put into a machine where it’s mixed with a solution containing sodium chloride, potassium nitrate, monosodium glutamate, disodium hydrogen phosphate, and ammonium sulfate.
Finally, the mixture is placed inside plastic bags and frozen.
The finished product can last anywhere from six months to a year once thawed out.
What Makes Wagyu Beef So Special?
You may be familiar with Kobe beef from its use in Japanese cuisine.
Wagyu beef is actually similar but not identical to Kobe beef.
The difference between them is that all of the meat from Kobe beef comes from one breed (the black-tailed type) while most of the meat from wagyu beef originates from two breeds (Japanese Black and Japanese Polled).
Additionally, some wagyu beef comes from three different breeds (Japanese Black, Japanese Brown, and Japanese Polled)
The main reason why people like wagyu beef over other types of beef is due to its flavor.
While both Kobe and wagyu are considered premium meats, there are differences in their taste.
For example, wagyu beef tends to be leaner than Kobe beef.
However, they still have plenty of fat which helps make their texture juicier.
Another thing about wagyu beef that sets it apart from others is how long it takes to mature.
Wagyu cattle can live up to 30 years old whereas regular steers only live for 10 or 12 years.
Because of this, wagyu beef requires longer aging periods before being sold at markets.
In fact, it goes through a process called “Mizunara” (a Japanese word meaning “to age”), where the meat is aged for at least 18 months.
How Do You Cook Wagyu Beef?
If you want to know how to cook wagyu beef, then we recommend reading our article on Wagyu Beef 101.
We also highly suggest checking out the best wagyu steak recipes if you haven’t already done that.
The basics of cooking wagyu beef
- Start by trimming all excess fat off the meat (if there isn’t any fat, remove it).
- Season the meat with salt and pepper before searing it over medium-high heat until just cooked through.
- Once the meat is fully cooked, transfer it to a cutting board and let rest for about 5 minutes before slicing it into thin strips or cubes.
Cooking tips for wagyu beef
When preparing wagyu beef for grilling, make sure to sear it first to ensure even cooking throughout.
Place the flat side down on the grill, cover it, and allow it to sit while you prepare the other ingredients.
For those who don’t like their burgers extra well-done, be sure to flip them halfway through cooking time.
If you aren’t planning to eat right away, place the burger in the refrigerator after flipping it for 10 minutes to retain its juiciness.
While you should always use proper utensils when handling raw meats, there are ways to prevent cross contamination between different food items during preparation.
For example, you can use separate cutting boards for raw chicken and raw ground beef, which helps keep each item safe from potential pathogens.
You can also clean up kitchen surfaces using hot water and soap instead of harsh chemicals.
Finally, washing hands thoroughly with warm water and soap after touching raw meat can help reduce the risk of spreading bacteria to other foods.
Now that you know the ins and outs of cooking wagyu beef, here’s what else you need to know…
What Are Some Popular Wagyu Beef Dishes?
The most common types of wagyu beef that people eat include sashimi (raw), kabayaki-style (grilled or pan-fried) and kushiyaki (cooked over charcoal).
The meat itself can be either leaner or fattier depending on how it’s raised.
Wagyu beef comes from cows that were born, raised, and slaughtered in Japan.
Cows with lighter coloring tend to produce leaner cuts, while those with darker coloring produce fatter ones.
Because they’re so rich in fat, wagyu burgers are typically made with seitan — a wheat gluten substitute — instead of ground beef.
Wagyu burgers also come with other ingredients like mushrooms, onions, peppers, and herbs.
Some even use shiitake mushroom powder in lieu of fresh mushrooms.
But if you want something different, try these delicious wagyu burger recipes!
How Much Does Wagyu Beef Cost?
The price of wagyu beef varies depending on where you live.
In general, though, you should expect to pay somewhere between $30-$40 per pound at a butcher shop or grocery store.
However, if you want to save money, you could try buying whole cuts from local farmers markets instead of purchasing it pre-cut.
If you do decide to go with a cut that has already been trimmed, then you may be able to find wagyu beef for less than half the listed price online.
But remember that wagyu meat isn’t always easy to come by due to its rarity. So, when you see a good deal, grab it!
Cheap Wagyu Beef Recipes
- Wagyu Burger Recipe – This wagyu burger recipe is great for those who don’t like their burgers too greasy. You won’t even need any condiments because these burgers are so flavorful.
- Wagyu Burgers with Fennel Seeds & Mustard – These burgers are delicious and filling thanks to the addition of fennel seeds and mustard. They also happen to look super cute served up on mini buns.
- Pork Tenderloin Stuffed with WAGYU BEEF – If you love pork tenderloins but think they might taste better stuffed full of wagyu beef, here’s what you’re looking for.
- Wagyu steak sandwich with spicy sesame sauce – This wagyu steak sandwich makes a tasty lunch or dinner option. The combination of sweet soy sauce, chili oil, and fresh ginger make it extra special.
More Wagyu Beef Recipes
Want to learn how to cook wagyu beef?
Here are our favorite recipes that we’ve tried out ourselves.
Where Can I Buy Wagyu Beef?
There are several places that sell wagyu beef.
You can find it at specialty butcher shops or grocery stores like Whole Foods.
Wagyu beef comes from Japanese cattle raised on farms near Tokyo.
The meat itself costs about $10 per pound (or around 4 oz.) depending on where you shop.
Some people also make their own wagyu burgers by grinding up their own steak cuts.
Butcher Shops
Some of our favorite butcher shops to get our wagyu beef include:
- Gourmet Butcher Shop: This store specializes in all sorts of meats including bison, venison, and even ostrich. Their website lists all of their products so you can browse them before making a purchase.
- Carnivore Meat & Fish Co.: Carnivore offers both whole and ground-up wagyu steaks. They are located right next door to Gourmet Butcher Shop but they don’t offer any other types of meat besides beef. If you want to try something different, Carnivore might be the place for you.
- Namu: Namu sells both whole and ground-up wagyu steaks along with other kinds of meat. There aren’t many locations scattered throughout California so if you live there, make sure to check out their website to see where they are.
Whole Food Markets
The following Whole Foods Market chains carry wagyu beef:
- Albertson’s
- Carrs
- Safeway
- Walmart
If none of these brands fit your budget, look into buying your wagyu directly from a farmer.
Farmers typically charge lower prices than supermarkets do.
Is Wagyu Beef Worth The Price?
If you want to try out some of the best burgers on the planet, then you need to know that wagyu beef is expensive.
Wagyu beef isn’t cheap, but once you start looking into what makes it so special, you’ll be hooked.
It’s not only great for cooking, but also tastes fantastic when eaten raw.
The most popular cuts are shoulder meat (kobe) and top sirloin, which are both very fatty.
The fat content varies from one cut to another, with kobe having about 25% more than top sirloin.
Because of its higher fat content, it takes longer to cook properly than other types of beef.
For this reason, it’s important to make sure you use a good quality wagyu steak.
You don’t always have to go straight for the big wagers like kobe or top sirloin though – there are plenty of cheaper options available too.
Some of these include short rib, rump, brisket and skirt.
Equipment
- 1 Grill
Ingredients
- 2 pounds Wagyu Ground Beef
- Cooked bacon slices
- Cheese slices
- Buns
- Salt and pepper to taste
- Tomato slices
- Lettuce
Instructions
- Heat up your grill to its maximum potential. Each one-pound roll should be divided into three 1/3-pound burgers. Roll them in your hand and press them into flat patties, about 5 inches in diameter. To avoid the burgers from plumping, make sure the middle is pressed in a little bit more.
- Burgers should be thoroughly salted and peppered on both sides just before grilling.
- After properly distributing them, cover the grill. After five minutes, flip them over. Add your cheese as soon as you've flipped them. Give them another 4-5 minutes to fry.
- Take them off and give them five minutes to recover. Stack a burger on its own bread, add a few slices of bacon on top, and add any additional toppings you choose.
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My blog is all about creating delicious meals with ingredients that are easy to find in your local grocery store. I’m passionate about making yummy meals that I can share with my friends and family.