Wagyu beef is on the rise and is increasingly being seen in restaurants and butchers around Australia and is often considered a luxury item, but there is still the confusion of whether price actually equals quality. It comes with a hefty price tag of between $100 to $250 per kilogram depending on the cut and quality of the beef itself.
Wagyu beef, pronounced 'wag-you', can be translated to mean Japanese beef - as 'wa' means Japanese and 'gyu' means beef. It is a particular type of grain fed cattle originally bred in Japan and it's is considered premium beef due to its extensive marbling. These days it is recognised worldwide and are also grown through Europe, America and Australia.
Characteristically, Wagyu beef is highly marbled. This means that the muscle is finely laced with fat in a lattice-like pattern. The marbling is the reason for the unique flavour, texture and moisture of Wagyu beef. The quality and flavour of the meat is different from other types of beef commonly eaten in Australia and some may describe the beef as a smooth caramel, buttery flavour that is very sweet and delicate. When the beef is cooked the fat is absorbed into the muscle, resulting in a ‘melt in your mouth’ almost sweet meat that is full of flavour, exceptionally juicy and so tender that you can virtually cut it with a butter knife.
While it has become known that fat in beef is unhealthy, the marbling in Wagyu beef has a different story altogether. The heavy marbling in Wagyu beef has been found to contain monounsaturated fats. Research has shown that the monounsaturated fats in Wagyu can assist in reducing cholesterol levels in the body.
Prior to Wagyu entering the Australian market, the Australian grading system was 0 to 6, with the best of the Australian breeds including Angus, averaging about 2. Since the introduction of Wagyu into Australia, the Australian grading system has been increased to 9. 9 has the highest amount of marbling resulting in a better quality and flavour and also more expensive.
Personally, I believe that Wagyu is fantastic, but next time you see it on the menu at your local pub it's best to ask what grade it is as some places will advertise such a cut of beef at a good price but it is very low in marbling and quality.
Matt Clark Chef, Freelance Writer and Culinary Madness