Why Wagyu beef commands sky‑high prices worldwide

Wagyu is beef that originates from Japan. It is not meat for every budget. In Canada, you must pay over CAD 500 per kilogram for it. A kilogram of regular beef in the market costs several dollars. Why does wagyu cost so much?

Wagyu beef is one of the most expensive and luxurious meats in the world. For a kilogram of ribeye or tenderloin, you must pay between CAD 400 and even CAD 600, while regular beef in the market costs several dollars per kilogram. Why do you spend so much for this particular type of meat? The high price is mainly due to the specific way it is raised.

The beef must come from cows 100% genetically derived from one of the four Japanese cattle breeds—Kuroge Washu, Akage Washu or Akaushi, Mukaku Washu, and Nihon Tankaku Washu. These breeds are referred to as wagyu.

Wagyu cows receive the most expensive and best feeds, which affects the meat's consistency. Feeding wagyu cattle is costly, so breeders must sell the meat at higher prices to offset their expenses. The cows are fed organic feed consisting of grains, potatoes, rice, and legumes. This feed is certified, adding to the cost.

This is another additional cost associated with producing this Japanese beef. In Japan, it is much harder to find free pastures, so maintaining such a farm is more expensive.

Wagyu cows reach a weight of around 680 kilograms. For the animal to get such a weight, breeders must let it live longer than other cattle breeds. The cost of maintaining a cow pays off after about a year, so farmers amortize it in the selling price.

Each piece of meat is carefully evaluated. Inspectors, trained for many years, pay attention to elements such as marbling, ease of cutting, and fat content percentage. These experts are highly respected and well-paid in Japan. All of this is reflected in the price you must pay for Wagyu.

The Japanese strive to ensure that meat from wagyu cows comes from their country. Therefore, exporting the semen of these Japanese bulls is hindered. The Japanese use their dominance to drive up the price.

Since the Japanese maintain a monopoly on breeding and preparing the meat, wagyu beef must be imported to various countries, including Canada. Logistics, customs duties, and taxes are other components of the meat's high cost.

Connoisseurs claim that wagyu is not equal to beef. It is considered the caviar of meats. Taste, however, is not everything. Among other things, this beef has an exceptionally favourable effect on cholesterol levels. Wagyu cow meat is rich in monounsaturated fats, omega-3, and omega-6 fatty acids and has high protein and iron content.