You’ve heard the hype about Wagyu. You’d love to try some for yourself, but the hefty price tag has you wondering if it’s really worth it. What makes Wagyu so expensive, anyway?
A variety of factors contribute to the cost of Wagyu.
Scarcity
As with any commodity, it all comes down to supply and demand.
Angus
When you shop for beef in your local grocery store, the coolers are filled with Angus beef.
In fact, Angus cattle make up 80% of the commercial beef industry in the United States, with over 30 million head of registered Angus.
Angus first arrived in the United States in 1873 where they were cross-bred with Texas Longhorn cattle to produce a polled (naturally hornless) cattle that survived well on winter range.
Ranchers continued to import thousands of Angus from Scotland for the next 20-30 years before turning their attention to improving the American Angus through selective breeding.
Wagyu
Wagyu is much more rare than Angus cattle, though. There are only 30 thousand American Wagyu being raised in the U.S. today.
Wagyu cattle weren’t introduced in the United States until 1976. At that time, only two Japanese Red Bulls and two Japanese Black Bulls were imported.
In 1993, three Japanese Black Cows were imported, leading to the first full-blood Wagyu to be born in the U.S.
Japanese Lineage
Japan has always guarded Wagyu pretty closely. They didn’t export Wagyu cattle until the 1970s, and have never exported them in great numbers.
Fewer than 200 full-blood Wagyu were imported from Japan before 1997, when Japan designated Wagyu a “national treasure” and banned exports.
That means that all Wagyu-influenced cattle born and bred in the U.S. are direct descendants of one of these original imports.
To be considered Wagyu today, cattle must have at least 50% Wagyu genetics. Purebreds must be at least 93.75% Wagyu.
To be registered as full-blooded, both parents must have DNA traceable to their ancestors in Japan.
Specialized Diet
While Wagyu is genetically predisposed to intense, well-distributed marbling, farmers, ranchers, and researchers have developed specialized diets to increase the quality of the marbling and the tenderness of the beef.
Instead of traditional cattle feed that is made primarily of corn and oats, Wagyu are fed highly nutritious diets that include rice straw, maize, barley, and silage, which is made by fermenting grass crops such as sorghum, oats, and alfalfa.
To increase intake, Wagyu are fed three times a day as opposed to once a day like their Angus counterparts.
While there is no evidence that American Wagyu ranchers give their cattle sake massages, as is rumored to be customary in Japan, many do brush their Wagyu to increase circulation.
Longer Feeding Regimen
Angus in America are generally slaughtered at 18 to 24 months of age.
Wagyu are only slaughtered when they reach 1500 pounds consisting of 50% fat, which usually takes two to three years.
So, not only do farmers and ranchers pay more for specialized diets, but they incur feeding expenses for twice as long, reducing the number of cattle they can take to market.
It’s Worth It
Now you know why Wagyu is some of the most expensive beef in the world. And with just one bite, you’ll know why it’s worth every penny.
Enjoy a tender, juicy, flavorful steak from Texas Beefhouse. Register to bid on Texas Beefhouse wagyu at www.bidonbeef.com