Wagyu beef, originating from Japan and dating back 35,000 years, has surged in popularity, particularly post-pandemic. Notably, Australian Wagyu has emerged as an affordable alternative, benefiting from the extensive export of Japanese cattle in the 1990s, resulting in the largest global population outside Japan. Although Japanese Wagyu is renowned for its superior marbling, environmental factors play a significant role in the quality of the beef, as explained by expert Jon Urbana. Key considerations for purchasing Wagyu include the cut's appearance and marbling characteristics, which influence the overall taste experience.
"Think of Wagyu like wine - regionality matters. Even if the breed is the same, the end product is influenced by everything from the soil and water to the feed and animal care."
"Japanese Wagyu is known for its incredibly high marbling, while Australian Wagyu tends to align more with USDA Prime standards. Both are quality, but the experience is different."
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