If you have ever tasted the world's most opulent Wagyu beef, you probably understand why it is highly admired in America and worldwide. Its rich marbled texture can't be found in any other form or breed of beef. Now the demand for such a delicacy is high, but still, Wagyu is hard to find on the menu cards and at the supermarkets around the United States; why is that so? Read on to find out!

Wagyu Beef Is Raised In A Unique Environment

Basically, it all comes down to how the Wagyu beef is raised and the kind of cultivation process they go through. Cultivated solely in Japan, the authentic Wagyu beef is harvested from four different Japanese breeds; Black, Brown, Polled, and Shorthorn. Japanese Wagyu cattle make up 90% of the Wagyu beef cows in Japan. Out of which, the A5 Wagyu is the highest graded and the most expensive one. Here are some reasons why the A5 Wagyu is not and probably won't ever be factory farmed.

High-Quality Feed

To get the buttery flavor and signature tenderness for which the Wagyu is greatly known, the Wagyu cows are fed three meals a day made up of high-energy ingredients, including hay, grain, and wheat. Much of the feed is imported from around the world. The Wagyu cows are never given steroids, growth promotants, or drugs to gain their weight faster. The whole process is natural and takes time. Raising this breed is quite time-consuming and very costly.

Low-Stress Environment

Unlike the present Angus cattle of America, the Wagyu cattle thrive in a low-stress environment. The black Wagyu cattle take longer to mature and need extra pampering. But the myth that the Wagyu cows are daily massaged is so not true! Large scale breeding and factory farming setups put a lot of pressure on the animals, and the excessive stress poorly affects the flavor and tenderness of the meat. The reason is that the stress raises the cattle's adrenaline levels, tensing their muscles, and toughing up the meat.

Strict Japanese Regulations

Another factor that prevents Wagyu beef's mass production on a large scale is that these cattle are highly valued and protected by the Japanese. The Japanese greatly treasure their cultivation, and their heavy restrictions have prevented the import of live cattle into America. In order to be authentic, the Wagyu must be rated by the Japanese according to their system. Therefore, mass production on a large scale would have to comply with strict Japanese regulations.

Final Words

While several factors restrict the Wagyu beef's mass production, it is really the high cost of the feed and land that is prohibitive. Although everyone wants Wagyu, the integrity of the A5 Wagyu must be preserved. But that doesn't mean you can't taste the luxury of the A5 Wagyu! At Fine Wagyu Beef online shop, we are mainly focusing on Authentic A5 Japanese Wagyu. Contact us to buy your share of the indulgence of Wagyu beef.