Wagyu is just a breed of cattle, like black angus.
Rough-Attorney-6909
Bad quality
RestaurantSilly6598
It’s from the USA….
for good waygu you need to find Australian wagyu.
MjrAdvntg
Wagyu isn’t a grade
curious_chef_
Whatgyu?
Logical_Warthog5212
Looks like any decent choice CAB at less than half that price.
Embarrassed_Use4466
Wagyu is the breed of cattle like black Angus
whenyoda
Doesn’t look like wagyu… where’s the marble?
ASSMANWILLIE
I think OP is asking fresh market the question, not us.
10Core56
Omg the marketing is wack!
cravingmore69
Crazy money and its no better than a regular ribeye
EarlTheLiveCat
I can’t wait until fake wagyu goes out of style.
Realistic-Fact-2584
That ribeye is not worth that kind of money
Repulsive_Mark_5343
That’s Prime, not Wagyu.
sea666kitty
Definitely not Japanese Wagyu
tHE_MiNi_wHEaT
It looks like a first generation American wagyu
noscope360gokuswag
That is without a doubt absolutely fucking not wagyu
damntit
Maybe american waygu, an whomever raised it, did a terrible job on the feeding
CatPhysh0U812
They did. $54.99 a pound 🤣
StrangeLoveTriangle
Whatever it is, that ain’t it..
sousvide4
Wagyu is the breed of cow. Not a process. The majority of the Angus beef you eat is cross bred Angus cattle… and some of the cows are even black.
atx_Bryan
The price will tell you everything. If it was pureblood it would 200-$300+/lb. This is probably Aussie, kiwi, or f1-cross domestic genetics. Whatever it is, it’s entirely average and mid-choice grade IMO. Doing itself no favors with the claims. Because it in no way looks to be a $50 steak.
“Wagyu” is a double edge sword in terms of marking. Let’s set aside how wrong the term Wagyu is first off, and the various breeds that come from Japan. My main point is if you’re selling or marketing this product it has to 100% look the part, convincingly. Even crosses should yield steaks looking prime or better. If not don’t bother with the genetic claims. It will turn more consumers off than it attracts.
The only purebred Japanese beef will only ever come from Japan, period. Aus/NZ can produce almost as prestigious with fullblood cattle. USA is primarily crossbred genetics. So we got the short end of the straw on that.
The history around the trade and the genetics of the 4 primary beef breeds in Japan is documented and really interesting to meat nerds. This has some interesting details https://worldwagyucouncil.com. Also Wikipedia has some detail about it.
ChefSuffolk
Wa-gyu just means any of the breeds of cattle considered native to Japan.
Nothing else.
It is not a signifier of quality. There is good wagyu, there’s shit Wagyu, even in Japan.
A McDonald’s hamburger in Japan is made from wagyu.
Dog food in Japan is made from… wagyu.
If you raise one of those Japanese cattle in the US, or Australia, or Iceland, it’s wagyu.
What’s in that picture is wagyu.
Worthey66
Wagyu isn’t worth the price tag. Sure, some of it is good, but 90% of it is shit so just buy yourself a cheaper cut that is more than likely better
WantedFun
Those look like they’d be considered choice lol. Good looking steaks fs, but the same looking steaks can probably be found across the street for half the price, maybe even lower.
It very well could be wagyu. That just means it has enough of a Japanese breed in it to classify. But not all Japanese cows are the pampered fat asses that result in meat butter. Japan raises normal cattle and has learned breeds too. They just don’t raise a lot because they’re an island nation that doesn’t have much grazing land, so a lot of their beef focuses on being a niche specialty. But wagyu is just a Japanese cow basically lol, doesn’t mean it’s the highly marbled ones
No_Poet_7244
$54/lb is asinine for that. Prime at my local butcher is $23/lb.
This at a market in Philly. “Wagyu” simple means a minimum of 50% Akaushi genetics (F1)
jmc1278999999999
Who everyone is paying that much deserves to be scammed
lcdroundsystem
What a scam
PuzzleheadedImpact19
Appreciate that regular beef has steric acid fat….the “bad” fat. Wagyu is oleic acid fat; the “good” fat. All cows have the genetic switch to produce oleic, thus crossing an angus w/akaushi produces oleic fat progeny which will keep the “switch” turned on as they reproduce. So buy it for the health benefits…BTW…that A-5 slab of meat is SO rich you’d get sick as shit (no pun intended) if you “at the whole thing.” (IYKYK 😜)
Danger_Zone06
There is a lot of misinformation here. Look, Wagyu just means Japanese cattle. That’s it. You have a lower grade (A3, maybe) market style beef. We don’t know the breed of the cow from this picture. It would be a hard pass from me. If that was in the $20ish range, I’d give it a go.
Northman_76
Bullshit. That’s closer to chicken than it is Wagu.
2013nattychampa
to everyone saying I don’t know what wagyu is, I’m well aware. But this seems like a scam.
20PoundHammer
Wagyu – one of 11 or so breeds of Japanese cattle (Matsuzaka, kobe, omi, Iwate, yonezawagyu, etc)- , steer was a wagyu breed, fresh market aint gonna risk selling it labeled as such. Its not Japanese raised Matsuzaka beef from Kansai and graded.
No-Kaleidoscope5897
I asked a girl behind the butcher counter at a local store, what is the difference between the meat there versus the meat in the cooler. She said you can choose the meat you get at the counter.
What?!? I’m choosing the meat from the cooler, aren’t I? Why not just say there’s no difference, but you’re gonna pay more from the counter. Because it all looks the same to me!
Exotic_Albatross_564
Definitely not wagyu
ilcuzzo1
Not really wagyu
Curlymoeonwater
If you do some reading on the American Wagyu Association website there is a lot of marketing hooey about “bloodlines” but it’s pretty difficult to find a clear definition of “America Wagyu” – click on “consumer” and they never reveal that AW can be a hybrid. No doubt that’s what is in the picture. But click on some of the producer names and you can learn something. Some are strictly breeders, some also sell meat. Sustainable Natural Foods is a breeding ranch which stresses that they deal in only Fullblood Wagyu. From their website:
# “Fullblood Wagyu Remains Exclusive In A Growing Industry
In the United States, there are about 40,000 Wagyu cattle, including crossbreeds, with less than 5,000 being Fullblood. Fullblood Wagyu remains highly exclusive, while crossbreeding with Angus has become common to combine the marbling of Wagyu with the robustness of Angus beef.Fullblood Wagyu Remains Exclusive In A Growing Industry. In the United States, there are about 40,000 Wagyu cattle, including crossbreeds, with less than 5,000 being Fullblood. Fullblood Wagyu remains highly exclusive, while crossbreeding with Angus has become common to combine the marbling of Wagyu with the robustness of Angus beef.”
Now try J&H Livestock – breeder and they sell meat – American and Puredred.
I assume 90% of “American Wagyu” is hybrid which is what will be in mass market stores. The folks selling purebred, 100% Japanese bloodline Wagyu will be bragging about it and charge accordingly.
I dug into this a while back because I have a local guy raising purebred grass fed Wagyu. The stock has traceable bloodlines from 1990’s imports.
38 Comments
Wagyu is just a breed of cattle, like black angus.
Bad quality
It’s from the USA….
for good waygu you need to find Australian wagyu.
Wagyu isn’t a grade
Whatgyu?
Looks like any decent choice CAB at less than half that price.
Wagyu is the breed of cattle like black Angus
Doesn’t look like wagyu… where’s the marble?
I think OP is asking fresh market the question, not us.
Omg the marketing is wack!
Crazy money and its no better than a regular ribeye
I can’t wait until fake wagyu goes out of style.
That ribeye is not worth that kind of money
That’s Prime, not Wagyu.
Definitely not Japanese Wagyu
It looks like a first generation American wagyu
That is without a doubt absolutely fucking not wagyu
Maybe american waygu, an whomever raised it, did a terrible job on the feeding
They did. $54.99 a pound 🤣
Whatever it is, that ain’t it..
Wagyu is the breed of cow. Not a process. The majority of the Angus beef you eat is cross bred Angus cattle… and some of the cows are even black.
The price will tell you everything. If it was pureblood it would 200-$300+/lb. This is probably Aussie, kiwi, or f1-cross domestic genetics. Whatever it is, it’s entirely average and mid-choice grade IMO. Doing itself no favors with the claims. Because it in no way looks to be a $50 steak.
“Wagyu” is a double edge sword in terms of marking. Let’s set aside how wrong the term Wagyu is first off, and the various breeds that come from Japan. My main point is if you’re selling or marketing this product it has to 100% look the part, convincingly. Even crosses should yield steaks looking prime or better. If not don’t bother with the genetic claims. It will turn more consumers off than it attracts.
The only purebred Japanese beef will only ever come from Japan, period. Aus/NZ can produce almost as prestigious with fullblood cattle. USA is primarily crossbred genetics. So we got the short end of the straw on that.
The history around the trade and the genetics of the 4 primary beef breeds in Japan is documented and really interesting to meat nerds. This has some interesting details https://worldwagyucouncil.com. Also Wikipedia has some detail about it.
Wa-gyu just means any of the breeds of cattle considered native to Japan.
Nothing else.
It is not a signifier of quality. There is good wagyu, there’s shit Wagyu, even in Japan.
A McDonald’s hamburger in Japan is made from wagyu.
Dog food in Japan is made from… wagyu.
If you raise one of those Japanese cattle in the US, or Australia, or Iceland, it’s wagyu.
What’s in that picture is wagyu.
Wagyu isn’t worth the price tag. Sure, some of it is good, but 90% of it is shit so just buy yourself a cheaper cut that is more than likely better
Those look like they’d be considered choice lol. Good looking steaks fs, but the same looking steaks can probably be found across the street for half the price, maybe even lower.
It very well could be wagyu. That just means it has enough of a Japanese breed in it to classify. But not all Japanese cows are the pampered fat asses that result in meat butter. Japan raises normal cattle and has learned breeds too. They just don’t raise a lot because they’re an island nation that doesn’t have much grazing land, so a lot of their beef focuses on being a niche specialty. But wagyu is just a Japanese cow basically lol, doesn’t mean it’s the highly marbled ones
$54/lb is asinine for that. Prime at my local butcher is $23/lb.
https://preview.redd.it/t8or5xmn88xe1.jpeg?width=3024&format=pjpg&auto=webp&s=dafc13412339a12004f6b9345d0f49f8ace7a477
This at a market in Philly. “Wagyu” simple means a minimum of 50% Akaushi genetics (F1)
Who everyone is paying that much deserves to be scammed
What a scam
Appreciate that regular beef has steric acid fat….the “bad” fat. Wagyu is oleic acid fat; the “good” fat. All cows have the genetic switch to produce oleic, thus crossing an angus w/akaushi produces oleic fat progeny which will keep the “switch” turned on as they reproduce. So buy it for the health benefits…BTW…that A-5 slab of meat is SO rich you’d get sick as shit (no pun intended) if you “at the whole thing.” (IYKYK 😜)
There is a lot of misinformation here. Look, Wagyu just means Japanese cattle. That’s it. You have a lower grade (A3, maybe) market style beef. We don’t know the breed of the cow from this picture. It would be a hard pass from me. If that was in the $20ish range, I’d give it a go.
Bullshit. That’s closer to chicken than it is Wagu.
to everyone saying I don’t know what wagyu is, I’m well aware. But this seems like a scam.
Wagyu – one of 11 or so breeds of Japanese cattle (Matsuzaka, kobe, omi, Iwate, yonezawagyu, etc)- , steer was a wagyu breed, fresh market aint gonna risk selling it labeled as such. Its not Japanese raised Matsuzaka beef from Kansai and graded.
I asked a girl behind the butcher counter at a local store, what is the difference between the meat there versus the meat in the cooler. She said you can choose the meat you get at the counter.
What?!? I’m choosing the meat from the cooler, aren’t I? Why not just say there’s no difference, but you’re gonna pay more from the counter. Because it all looks the same to me!
Definitely not wagyu
Not really wagyu
If you do some reading on the American Wagyu Association website there is a lot of marketing hooey about “bloodlines” but it’s pretty difficult to find a clear definition of “America Wagyu” – click on “consumer” and they never reveal that AW can be a hybrid. No doubt that’s what is in the picture. But click on some of the producer names and you can learn something. Some are strictly breeders, some also sell meat. Sustainable Natural Foods is a breeding ranch which stresses that they deal in only Fullblood Wagyu. From their website:
# “Fullblood Wagyu Remains Exclusive In A Growing Industry
In the United States, there are about 40,000 Wagyu cattle, including crossbreeds, with less than 5,000 being Fullblood. Fullblood Wagyu remains highly exclusive, while crossbreeding with Angus has become common to combine the marbling of Wagyu with the robustness of Angus beef.Fullblood Wagyu Remains Exclusive In A Growing Industry. In
the United States, there are about 40,000 Wagyu cattle, including
crossbreeds, with less than 5,000 being Fullblood. Fullblood Wagyu
remains highly exclusive, while crossbreeding with Angus has become
common to combine the marbling of Wagyu with the robustness of Angus
beef.”
Now try J&H Livestock – breeder and they sell meat – American and Puredred.
I assume 90% of “American Wagyu” is hybrid which is what will be in mass market stores. The folks selling purebred, 100% Japanese bloodline Wagyu will be bragging about it and charge accordingly.
I dug into this a while back because I have a local guy raising purebred grass fed Wagyu. The stock has traceable bloodlines from 1990’s imports.
That’s my non-expert 2 cents.