Wagyu beef is celebrated for its unparalleled tenderness and rich flavor, leading to its classification as a national treasure in Japan. This beef comes from a breed of cows that have undergone extensive cross-breeding and meticulous care, including specialized diets and treatment. Due to a ban on live cattle export to other countries, Wagyu in the U.S. is costly, with restaurant prices reaching up to $255. American Wagyu, a result of crossbreeding Japanese Wagyu with other breeds, allows for lower-cost alternatives, yet purebred Wagyu cows remain rare in the U.S.
Wagyu beef is not a cut of beef, but rather a breed of Japanese cows. 'Was' means Japanese and 'gyu' means cow – the literal translation is 'Japanese Cow.'
Wagyu’s intense fat content and a melting point lower than the human body temperature give it its renowned melt-in-the-mouth texture and extreme tenderness.
Today, cows can be labeled American Wagyu as long as they are 50% full-blood Wagyu, but there are only about 5,000 purebred Wagyu cows in the U.S.
A cut of store-bought Japanese Wagyu ribeye can cost $79, while in upscale restaurants like Delmonico's, it can sell for upwards of $255.
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