![]() With the exception of a tiny percentage in Australia, all authentic Wagyu beef hails from Japan. Japan has prohibited the export of live cattle and even cattle sperm, making them hard to raise elsewhere. It is Exclusive to Japan - Unfortunately for Americans who love the elevated experience of a supremely marbled Japanese steak, we have to pay the price of import.This process is rigorous and exclusive to the Japanese, which helps protect the integrity, transparency and authenticity of the meat. The highest quality Wagyu is A5 Wagyu, which must be graded at Grade A for yield and Grade 5 for marbling, fat, color, firmness and texture. The beef carcasses are graded for yield (the ratio of meat compared to the actual carcass weight) as well as for marbling content, color, fat standard, firmness and texture. It Must Meet Rigorous Japanese Grading Standards - Authentic Japanese Wagyu is strictly graded by the Japanese Meat Grading Association.Simply put, there are no shortcuts or budget cuts here. Wagyu must be pasture-raised with room to roam to ensure that they don't become stressed and develop tense, tough muscles. It takes a Japanese Black cow between two and three years to mature to around 1,500 pounds or 50% fat. To achieve this, Japanese farmers must create the perfect stress-free environment for their herds and feed them an expensive, high-energy diet with three meals a day. It's Expensive and Time-Consuming to Breed - Typically made from the Kuroge (Black) Japanese cow, Wagyu beef is beloved for its high fat content.Here are some reasons why Wagyu beef is produced in small batches and is therefore relatively hard to find in the U.S. ![]() Wagyu cattle can be consistently raised and bred at a relatively large scale, so how could it be rare? The answer is that Wagyu is the highest caliber of artisan beef, produced in small quantities and closely governed by Japanese guidelines, and it is this exacting process that makes it so exceptional. The truth is that Wagyu is not rare in the traditional sense, not like a 10-carat diamond or a limited-edition Rolex. But if Wagyu is so delicious - and, trust us, it is - why isn't it on every menu and in every supermarket in America? This ultra-luxury Japanese beef is revered around the world for its superb marbling and delicate, buttery texture. If you're an epicurean of any sort or at least enjoy a good steak every now and then, you've no doubt heard about Wagyu beef. ![]()
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