The Japanese Wagyu is an exclusive Japanese beef breed, that is being sold as “Kobe” meat in top restaurants. Experts regard the Wagyu meat as the most tender and tasteful meat in the world. Which is why it features at high prices on the menus of top restaurants in Tokyo, and why the cattle are considered the caviar among the beef breeds.
Today, wagyu beef can be found in high-end restaurants and butcher shops around the world. However, it can be quite expensive, with some cuts of A5 selling for hundreds of dollars per pound. Due to the high demand for beef, some farmers have started to breed cattle outside of Japan, in places like Australia, the United States, and even South America.
In conclusion, wagyu beef is considered as one of the most premium and luxury food item due to its unique flavor, texture and high-quality marbling. The care and feeding practices that the cattle receive, in addition to the genetic improvement make it a highly sought after delicacy. It’s a unique and exclusive experience to taste the wagyu beef, but it comes with a high price tag.