Why is Wagyu steak so expensive?

If you're looking for an extravagant dining experience at a restaurant in Bergen city centre, the Wagyū steak at Engen Steakhouse is the right cut of meat for you. But what is the reason for the steep price? 

Let's start with the origins of this world-renowned beef — and that takes us to Japan. Simply put, Wagyū is a Japanese word that translates as beef, and which more narrowly refers to a breed of cattle that has been bred in the mountains of Japan for many years.  

Wagyu cattle is a collective term for four cattle breeds, of which one breed, Japanese Black, accounts for almost 95% of all production. The Japanese have also been good at promoting the legend surrounding this type of cattle, with many claiming that the livestock has pure bloodlines that run all the way back to the 1200s. This means that they have not crossbred with other types of cattle, although this is a half-truth, at best.  

However, one can trace the pure bloodlines of the Tajimak cattle several hundred years back in time. It is this breed that gives us Kobe beef.  

In any case, there is no doubt that the beef is pure and exclusive. But that alone does not explain its high price. Let's take a look at the role played by a couple of other key factors.

Steak, breeding and environment

First and foremost, genetics play an important role in the journey from cattle to steak. The Japanese have spent a lot of time and effort perfect the science behind breeding for the right cow that provides such excellent taste. In addition, the cow's diet is essential. Wagyū cows are fed a tailor-made blend of proteins and omega fatty acids. Some cows are even fed malt.  

Another myth that remains alive and well is that the cows are given massages and listen to classical music. Although not entirely true, the well-being of the cattle remains an important focus for Japanese breeders. All stress must be kept to a minimum. The climate also plays a key role, both in terms of water and grass quality.  

Japan is also home to host of inspectors who travel around Wagyū farms and supervise production. If the requirements for feed, genetics, and well-being are not met, producers are not permitted to sell their beef as Wagyu.

All in all, there is an extensive process behind the juicy steak that is served at Engen Steakhouse.  

Also read: The art of wine pairing steak: An expert’s insights

Why is wagyu so expensive?

Wagyu cattle are harvested when they are between two and three years old, at which point and some of the cuts find their way onto European plates. The meat has become very popular in kitchens around the world – and should be a natural item on everyone's culinary bucket list – even though the price is steep (hey, you deserve it!).  

So, the next time you're going out to eat in Bergen, you should definitely stop by Engen Steakhouse and sample this mythical, fantastic beef for yourself.  

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