Not surprisingly, the most expensive meat in the world — the Kobe beef A5 Wagyu Tomahawk — is also the highest quality of beef. Only a specific type of cattle from a certain region of Japan are selected to make Kobe beef, according to Ventured.
Kobe is typically a more expensive meat than Wagyu because it's rarer to find. Kobe beef comes only from one specific area of Japan, whereas Wagyu beef comes from Japanese Wagyu cattle. Only about 3,000 cattle classify as Japanese Kobe beef every year, which lends to its expensive pricing.
The A5 Wagyu Kobe steak is considered the highest quality and the most expensive steak in the world. It's not something you come across often, even at top steakhouses. It's the rarest grade of Japanese Wagyu beef steak. This is a type of Wagyu steak that comes from Kobe.
Because Kobe beef exemplifies everything that makes Wagyu better! It is considered the most abundantly marbled beef in the world. To be labelled Kobe, cattle must meet stringent standards upon slaughter. Due to these stringent standards, only 3,000 head of cattle qualify as authentic Kobe cattle each year.
Japanese Kobe Beef
But, before you sprint off to your local Whole Foods clamoring over the incredibly marbled cuts of Kobe beef, just know the meat you're seeing likely isn't the authentic thing. Sorry everyone, but real Kobe beef is incredibly rare and likely not what's presented in those display cases.
According to the United Nations Food and Agriculture Organization, pork is the most widely eaten meat in the world (36%) followed by poultry (33%), beef (24%), and goats/sheep (5%).
The carnivore diet could damage the colon and degrade gut health. In fact, changes to the microbiome eating nothing but meat could colonize the gut with bacteria that increase the risk for heart disease. Animal protein is high in L-Carnitine, a type of amino acid.
Australian Wagyu is a breed of beef that has been developed for the Australian market. They are genetically linked to the Japanese Wagyu breed, but are raised in Australia, where they are fed a diet of grain and hay.
A single certified wagyu cow can cost as much as $30,000, which is 10 times more than the typical American Angus. High demand/low supply is a second factor. The cow that produces wagyu beef lives a life even a human would envy. They are pampered from the day they are born to ensure they live stress-free.
Wagyu refers to any of the four specific breeds: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled. Japanese Black and Brown cattle are available in the United States and are crossbred with American cattle to produce American Wagyu beef.
Originating in Japan and prized for its rich marbling and buttery taste, wagyu meat can cost up to $200 per pound, and the cows themselves can sell for as much as $30,000.
Owing to their large size, and as they contain meat from two of the most prized cuts of beef (the short loin and the tenderloin), T-bone steaks are generally considered one of the highest quality steaks, and prices at steakhouses are accordingly high.
Traditionally, Japanese Wagyu cattle are fed a mixture of grass and grain to ensure their signature high marbling.
WHAT DOES WAGYU BEEF TASTE LIKE? You'll find that it has a buttery, yet firm texture and lustrous, red colour It's a very juicy style of beef with some serious umami flavour. Although it has a strong beefy taste, it's more “sweet” than “greasy.”
Considered the premium upgrade on regular Wagyu, Ozaki beef comes from the Kuroge Washu genotype of Japanese Black cattle that are located on one single farm in Japan's Miyazaki prefecture that is run by Mr. Muhenaru Ozaki.
The highest yield grade and meat quality grade for Wagyu beef is A5, where A represents the yield grade, and 5 represents the meat quality grade. A5 Wagyu beef denotes meat with ideal firmness and texture, coloring, yield, and beef marbling score.
There is currently strong demand for both Wagyu beef and Wagyu feeder cattle. Wagyu X Angus steers are selling for up to $2.80/kg. Fullblood Wagyu steers are selling for $3-$5/kg liveweight with heifers selling for slightly less.
Today, more than 90% of Australian Wagyu is exported to a diverse range of premium international markets.
Australia is now home to some of the world's most expensive cattle. Pregnant cows, worth $1,200 a head in northern New South Wales three years ago now have a $2,000 price tag, while heifers have gone from $350 a head to $800 in three years.
Since Japanese Wagyu cattle are fed for up to 250 more days before slaughter than their Australian counterparts, they may be more tender and possess more marbling. You may notice that Japanese Wagyu possess a unique “sweet” flavor, which may be attributed to the higher levels of marbling found in Japanese Wagyu.
Wagyu is famed for its high levels of marbling. Even though Australian Wagyu beef has large amounts of this intramuscular fat, it is not to the same extent as Japanese Wagyu's marbling. “Japanese Wagyu is more marbled than Australian Wagyu,” Kimio says.
Although the history of Wagyu beef originates from Japan, Australia is one of the key players in Wagyu beef production globally. As the world's largest breeder of pure and crossbred Wagyu cattle outside of Japan, Australia has its own regulating body called the Australian Wagyu Association.
Without the vitamin, scurvy would bring on rashes and gum disease, not to mention very bad breath. Moreover, meat lacks fiber, so you'd probably be constipated. All in all, you wouldn't be healthy or comfortable. That said, some groups of people have survived—even thrived—on an animal-only diet.
Certified Angus Beef says that a steak is considered rare when it is cooked to 125 degrees Fahrenheit. This falls short of the USDA's recommendations by 20 degrees, so it's still not considered safe to consume.