Wagyu is a breed of cattle that is genetically predisposed to distinctive marbling and to producing a higher proportion of unsaturated fats than different breeds. The marbling ratio can meet a standard of up to ninety p.c fats and 10 percent meat. Though style is subjective it has been said that the meat that is produced from this animal exceeds that of some other beef in both tenderness and taste. Most of it is graded at least grades higher than prime meat here within the United States. Wagyu beef is definitely determined in another way and uses a twelve level scale. The most prized beef in Japan would rating a twelve compared to USDA prime which would rating a 5-6 on the identical scale. Raised traditionally in Japan, Wagyu standards are a lot higher than the average American born burger. The Japanese require that the cattle be of pure lineage and raised its entire life on native grasses and water. It must be a bull or virgin cow and the longer time span of raising the cattle for consumption alongside with the scarcity adds to the higher costs that this type of beef commands. The Japanese are known for raising the cattle with exceptional care from everything like food regimen to massages.

A lot of the sales of the much wanted Wagyu beef are managed by Japan. From 2009 till Aug. 2012 the USDA banned imported meat from Japan as a result of an outbreak of Foot and Mouth Disease. Only a small share of cattle raisers in the United States and Australia truly raise 100% Wagyu cattle.

Sadly, this has led to the selling of “Imposter Beef”. Japanese Wagyu cattle have been bred with Angus cattle here in the United States to create a crossbreed named Kobe Beef. Many eating places here within the United States declare to offer a “kobe-type” beef product. This is not genuine Wagyu. This has caused plenty of confusion for customers and a number of profit for the sellers. Wagyu beef has such a status for excellence that unsuspecting customers are prepared to pay higher prices for meat that’s advertised as “Kobe”.

Don’t be fooled. Only 100% fullblood Wagyu cattle can produce the meat that buyers are hungering for along with the higher standards that they’re expecting. Shoppers should be aware that lots of the Kobe beef advertised on-line are really a 50 % breeding imposter.

Additionally many wholesalers are selling low density Wagyu products at lots less cost. These decrease quality Wagyu products do not measure as much as the higher standards set by Japan and so they land on the low finish of the twelve point grading scale. Typically these genuine but “poorer quality” products are priced round $30 per pound.

When looking for authentic Wagyu beef, one ought to look to see that it is “genuine 100 percent Wagyu cattle” and ask concerning the density of the meat that they are buying. Wagyu beef averages between $100 to $one hundred fifty per pound.