The Battle Over Wagyu Beef | WSJ 

Push this comment to the top ~

Wow we need call outs like this. This video felt like a hit peace anyway. The Japanese wagyu is a brand after all..

I think the translation was correct -- I am not native but very very fluent. I do telephone sales in Japan so I know what I am talking about

agreed. Reading the subtitle made me think the guy was rude but then I tried to listen to what he said in Japanese and found that he wasn't rude at all.

Ilya Vasilenko Well you are a business man. Of course I don’t know Japanese that well, but I at least know that the language businessmen in Japan use and regular people are different. Since you are in a business setting, you may not know the connotations of these phrases as well as a native speaker.

it all depends on what consumer willing to pay

Yeah the japanese one looks gross, i want beef not a lump of lard

@@roddevereaux1830 :)

Bad Boy Bubby If you ever get to try the real thing you’ll see that the truly marbled fat just melts into the meat, so it’s actually not fatty at all. The fact that they can call something from Australia “Wagyu” which literally means “Japanese Beef” is ridiculous. They should call it “Augyu” or something.

@@Steve-so5lg no body forcing u to buy.

Well its wsj. It either has bad production quality or its just no good

Japanese wagyu is actually the more expensive one

They are both for profit.

Not true it comes down to taste and preffrence

profit? if you are going to eat beef you wouldnt go for that australian bee shown here. u either go japanese a4 a5 or else just whatever on the menu

Ya it's like if you fill a bucket with coal compared to diamonds

I agree with that , Japanese wagyu is more like homemade steak

Shan makes no sense.

The taste is known to be similar, but instead of eating a few slices with rice, you can eat a full Australian steak, and have leftovers

True

It’s completely different. Although Aussie Wagyu is quite delicious.

I would rather the Australian. Looks like more of a bite with the perfect blend of fat than the Japanese Wagyu that will just melt in your mouth.

@@DzoanDuong That's just preference then. I don't necessarily like fat. too chewy for me.

If they were to compare expensive Australian Wagyu to expensive Japanese wagyu the visual similarities might surprise you.

@Donnie Ring yeah correct but not everyone would understand this

@TheEditor107 MBS9 is not literally Japanese Wagyu, non-Japanese "wagyu" is Wagyu crossbred with another type of cattle which includes the MBS9, I take it you never actually tried the A5 stuff, taste the two side by side and you'll taste the difference

I agree with Peter Mach, as a regular buyer of both, the Aussie wagyu is like a different product not in the same class. I don’t know why it’s allowed to be sold labelled as “wagyu” when it is different. The Spanish stopped Aussie winemaker’s using the label “Sherry” some years ago saying that it’s not the authentic product so perhaps the same should apply in this case.

@TheEditor107 MBS9 is better A5 haha. It's so obvious from your comment that you've never tried A5 from Japan before.

@@petermach2581 dare we take a different perspective and say they're two totally different experiences with neither being "better" than the other? Better is in the eye of the beholder and our Fullblood Australian Wagyu outsells our Japanese A5 Wagyu by multiples because most people find A5 to be too intense. Source - we're a Kobe-certified butcher shop/online e-tailer.

It's still early days. The Australian Wagyu program is new. Eventually bottom dollar Australian Wagyu will outclass A5 Japanese Wagyu due to the methods used in creation. It takes a while to get the ball rolling for breeding programs. Japan is far behind.

Selective breeding is how the Japanese created wagyu in the first place. It's just more efficient now with technological advancement.

@@leoli7868 yes but you can't artificially create fat, so is in the growing and feeding as well

Jeffrey Lee yeah, but cows also have different metabolism

@@demonickayz yeah but you can't break chemistry or physics lol. You can effect efficiency but not by the percentage needed to get the same result. You can even clearly see the difference in the meat in the vid

@@demonickayz this whole video is a stupid comparison. Is like comparing lotus to a Pagani they are both sports car so they must be the same even if one is so much more expensive 🤦🏻‍♂️

@bobwatters That's not the point they're making. What WSJ is trying say is Aussie farmers are using 21st century technology to drive down the cost of producing wagyu so that one day it can surpass Japanese wagyu both in taste and price. Which ironically is what Japanse farmers are doing in other sectors of agriculture.

@@leoli7868 price? yes. taste? no way.

@bobwatters Yes, there are purebred Wagyu in Australia. Angus is a Scottish breed, it doesn't survive better in Australia any more than Wagyu does. The reason its half wagyu is it appeal more to the western palate due to its 'beefier' taste.

@@enixliu Care to explain why?

bobwatters - that’s not true. Japan allowed live export of Wagyu animals in the late 90s. So in Australia you have three broad groups - full blood, which are pure Wagyu descendants from the live exports, ‘pure blood’ which has a small amount of cross breeding to select certain traits and cross breed, which are roughly 50% Wagyu.

correction- the mobs torture you to death

@@tausbari1508 just like mullahs do for drawing cartoons or saying things about their prophet😁

@@cs-mi8ur well I saw a documentary that reported on many cases of people in India being killed by mobs for eating beef . And I do not really understand why you gotta bring up the term "mullah" over here as if we were discussing about Islam about here and you were the one who brought up about India giving prison time for eating beef

@@tausbari1508 so now you get mad when your religion is criticized.

@Mahender Singh india is a secular country, but slowly thats changing sadly

so you don't think people with a black parent and a white parent can call themselves black?

@@TheBd0g They can but they are not 100%

@@TheBd0g And stop trying to intentionally bring out racism topic to attract attention.

they shoujld be calls Angyu or something, thats like if i brought a pitbull and he was a mix breed, people would call him a mut

@@bennrox4702 most simple example that people can understand, but still no racism

I got that feeling as well. 'Wagyu' is a brand the Japanese built through generations of expertly refined methodology. The Australians, however, can't be bothered and instead are intent on piggybacking off a brand as an "efficient" means for fattening their margins.

Its Australian wagyu. Its not japanese wagyu. Its still wagyu regarless of who its mother is.

It's the same breed of cow mate

Just like Holden trying to compete with Toyota 🤣🤣

@@steinsberry1789 no..

Cause they aren't the same quality steak to begin with. The Japanese wagyu goes for quality while australia goes for quantity. It's like going to eat at a regular steak house on a regular day versus a fancy steakhouse on a special occasion. You aren't gonna be eating japanese A5 or even A4 wagyu all the time only on really special occasions. While australian wagyu would be more for a somewhat special occasion the kind that will occur far more frequently.

Because they don't.... You can cleaaaaaaaarly tell which is which. Doesn't matter if you are drunk, high or stupid you can tell.

Having had both, they do taste quite different. True Japanese wagyu is just about the most amazing stuff you can ever try, Australian wagyu isn't bad, it's like an angus, but more flavorful. The grade has an impact too.

them Japanese guys massage the cows nipples every night

They don't, japanese is so much better in so many ways

Then what do you propose we call kangaroo?

@@hoilst jumping jacks

@@hoilst "Roid Rat"

Lol

Nah, Kangamate

i mean it is. The Japanese one is 100% Wagyu and the Aussie one is 50% (hence it's cheaper) so technically the aussie one is just waygu but not pure waygu

@@massaman877 Aussies should just change the name of their beef if it's not the same product. All it is just stealing a name for profit regardless of their bs.

@@massaman877 we even have US ranches with 100% Kuroge Wagyu cattle, but it's still vastly different from cattle raised in Japan. It's not the genetics that make it more expensive, but how they are raised.

The Australian one looks more like a natural piece of steak. The Japanese one looks like a lump of lard

@@bazil4146 they're both good, but eating a Japanese A5 is an amazing experience that you savor one bite at a time. It is the most tender, rich piece of beef you'll ever have. Ribeye barely stays together while you cook it, as the intramuscular fat starts to melt away. It's best enjoyed in small portions.

Right? Is it Good beef? Yes is it WAGU..NO no it isn't

Pisses me off.. this guy is lying through his teeth on film!

@Jamie Clore There is no doubt he found MUCH better quality Australian beef. It still isn't A5 marbling. Maybe A3. But at 30% of the price, I'd buy it for sure. Plus A5 is so rich you really don't want to eat a large steak of A5. Maybe 4-5 oz of filet mignon. If you want a 20oz porterhouse, I'd pick guga's version instead. Also he really overcooks his steaks.

The Kobe is noticeably better. I'm not sure if I'll spend that much on either again unless I find a way to add another 0 to my income but I'm glad I crossed that one off the bucket list.

"A1/A5 etc" has absolutely nothing to do with the marbling.

There are pureblood wagyu farmers in the West that produce some beef with extreme amounts of marbling. Not on the level of Japanese A5, but it's starting to get there.

@@jaffacalling53 USA?

@@markgilrosales6366 Yes in the US

That seemed one of the few rationale comments

well said.

But you are Hindu what do you know about beef?

You eat beef☹️

@@PritamDas_26 like there is a huge taste difference between beef, buff and veal. That's the basic stuff 😂... What else do I need to know it's all about the experience

@@akshat6007 yep

@@PritamDas_26 also not a hindu, I'm a sikh but both are dharmic religions so doesn't matter much

There is, its called kobe beef. All kobe beef is wagyu but not all wagyu is Kobe

They have a rating which describes A5 as the best cuts of meat.

@@vsvntvnv nah my guy, kobe is a city in japan, kobe keef is wagyu from kobe

pontus thern i know that im try g to say that is the most expensive wagyu

@@vsvntvnv absolutely wrong. Kobe beef literally is beef from the Kobe region, and is far from the most expensive. Japan uses a marbling chart from A1-A5, with A5 being the top, and the BMS scale for more refined rankings. Their rankings go far, far past the USDA's. And there's plenty of non-Kobe A5 (Kagoshima's beef is most popular internationally among regular wagyu buyers, for example), and plenty of A1 Kobe beef. The most coveted and pricy wagyu is Tankaku, which you can't get outside its home region in Japan; meaning most Japanese haven't even tried it. Australia also has their own grading scale since they're competing in the high end beef market.

This comment is spot on! Aussie Wagyu is what you eat for a good feed. Japanese Wagyu is that top tier that you can brag “I’ve eaten that”.

@@R3V0LV3R45 Shut up nerd. No one is impressed that you've eaten the carcass of a murdered cow.

No kidding. If you're going to do a piece on class culinary, at least get someone who knows something. JFC

Agreed! The Y in gyu, where you at?

WAGUHH🤣🤣!

Listening to the constant mispronunciation of Wagyu is painful.

I'm still trying to decifer what is wagoo, some type of gazoo?

I like BBQ, I haven’t had the chance to taste Japanese wagyu, it’s to pricey for me. When I BBQ theirs a minimum of five people around. If it cost $100 each, that’s $500 for all of us to eat. I rather buy Prime Brisket & Dino Ribs to smoke in the offset smoker. And a couple of Australia Wagyu to eat before the ribs & brisket are done. If I ever visit Japan, I’ll definitely gonna try Japanese Wagyu.

Where does Kobe beef stand?

@@maniacpwnageking It hasn't entered a wagyu competition in years iirc. Just the most well known brand in the US due to a former basketball player's name.

How about olive wagyu, the rarest beef in the world?

18007422066 calm down weeb

It's really both. What they're producing is a better product than prime angus, but not as good as Japanese wagyu. The price isn't just about quality, but quantity. I'm fortunate enough in my life that once a month I can just blow the money on prime ribeyes and enjoy that. The Australian stuff is better than normal angus, hands down but only twice the cost as opposed to five times. The Australian stuff is something I might do for July 4th and my bday, the Japanese stuff I might do once in a decade.

@@Dumdumshum I had the japanese stuff for my birthday which was 300 dollars for me and my girlfriend while in japan. it was actually kobe and it was magical. melt in your mouth kind of power. I might have A5 wagyu for my next birthday.

@@nawab256 So, as it turns out, Kobe is just Wagyu from a specific farm. Kinda like a brand of Wagyu.

@@Dumdumshum Yeah that's true. But I hear it's not the best of the best but very much at the top three at least.

@@nawab256 Pretty sure Kobe is the farm that massages their cows and feeds them beer.

Or tequila

Doesnt really work though, because wagyu comes from the breed of a cow, as long as that breed is maintained it is wagyu beef.

That's what Kobe Beef is for. From Kobe Prefecture.

Catfish name can only be used for Southeast United States. The same species of fish from overseas must be called Swai.

@@JipJDB Which species of catfish? They're the most common fish on the planet. Also, you'll note that American laws don't actually apply to either Japan or Australia.

Weeb

@@turkeysgotmorecloutthanyou weeb

the world has progressed past the need for japan

@@daemfbesity the world has progressed past the need of the middle class and lower.

Yup. Its crazy. Ill take the good old fashioned stuff any day.

Well not really sometimes

Japanese wagyu business are falling behind because of that

But not really - Wagyu is a breed of cattle.

Consumers won't care so much, but I'll probably try out the meat in Japan just to taste the price.

和 wa. means Japanese style. Put wa in front of words make Japanese style or made in Japan. Like Opposite word is “Yo”洋 洋Yo means foreign style, mostly uses When telling it’s westerners style. So Wa-Shoku 和食　Japanese food Yo-Shoku 洋食　western food Wa-gashi 和菓子　traditional sweet s Yo-gashi 洋菓子 Cake ice cream etc And the point is , it’s not about who it made or where it’s made. If an American cook in Japanese restaurant in NY , that’s a “waShoku chef “ I don’t have any problem that Aussie people call the meat wa-gyu because it has something related with Japanese meat. And you want to apeal its Japanese style meat. But if you want to apeal them as Australian original, and want to hide the Japanese image , you shouldn’t use wa I guess. So I think Aussies people are honest Using the word wa and doesn’t try to hide it’s Japanese original. That’s respectful and fair . Most of the countries just steal it and say it’s my original.

Yeah it’s referring to the breed just like how angus is. Like merlot is from grape from France but like wagyu, it’s produced elsewhere too or Parmesan cheese outside of Parma

Taco Q Thats exactly what I wanted to say! And one more thing. If you call it “Kobe beef” without permission or low quality, That’s a problem. You have to protect the brand image.

Ditto - me too.

Japanese wagyu isn't nice though. it's like drinking the meat you don't even get to shew it it's a horrible feeling for my personally.

@@MysticalGB lol, overexaggerate much? Wagyu has the perfect texture and taste

@@MysticalGB have u ever tried wagyu? U suppose to cook it so the fat melts u dont drink the fat dude .

@@yukytr The fat melts and then sits inside the meat. Its more like a mouthful of oil.

Japan just wants to corner the market, its stupid patenting thing in where people will only buy from you because you are the only one who is allowed to sell it.

@@gon4455 it's not a secret technique. Other industries here on the US also does that but on a much much more bigger scope

They have different purposes. Try eating the Japanes Wagyu with A5 marbling as a 2 inch thick steak. Good luck trying or even wanting to finish. The fat content is too high for western steak cooking.

Loveflying they don’t usually serve it where the fat will become overwhelming... us Japanese people believe shabu-shabu is the best way to consume wagyu. Shabu-shabu is wagyu that is a couple millimeters thick that is cooked in a seaweed dashi for a couple seconds. the yakiniku places don’t serve big pieces. the thickest piece of wagyu they will serve is a small 2 inch by 2 inch with only 1 inch in thickness.

@@yutoshiraishi2451 Exactly. That's why Australian farmers crossed the cows with holsteins to reduce the marbling level and make the beef more suitable to western steaks.

@@loveflying4488 That's it! It's the cultural difference! Most Westerners prefer Thick beef steaks whereas most of the asians prefer Thin shabu-shabu beefs.

Loveflying no it’s not it’s to reduce costs

touche

Take my like and GET OUT.

well it is cheap but it all the way in down under..... and you can not eat raw.... yeah.. wagyu can eat raw since they taken care so well that they can cut it up and no parasite nor inflect with any virus.... Take that hot austrian climate... you lost before you begin... it is a basically a knock off of the real thing...

booooooooo

Fetch the executioner

If "care" means shackled to a feeding trough then sure.

Australia is a part of China now

@Grimm Viper At least Japan is standing up to China, not like Australia.

@Grimm Viper I have. Why do you think the rest of the other people replying as such, because this is what Australia looks like to the rest of the world. The slave of Chinese government.

@Grimm Viper "Indian dude"

michael hall yup! that’s why I said the Japanese take it as an art while making profit. :D

@@RC-rk2xs awards doesn't mean strong market competitive. Refusing any modern technology isn't respecting the culture but just stubborn.

As if that makes a difference in terms of taste! If A is objectively better than B in terms of taste then it matters but if you cannot tell the difference it’s does not matter. This is like US wine making 40 years ago. Today US wines beat out the best from France despite not having the tradition that the French have.

@@miketheman4341 what, US wines are better than French?, people win once in a while but wine is Mediterranean

KIM You missed the point! If you knew anything about the world of fine wine you would know that CA wines regularly best out Europe’s best. That the analogy! Name anyone in the industry who denies that fact?

There are better Australian Wagyu farmers out there. Look up blackmorewagyu.com/

They just trying to make money and steal the market from Japan.

See A9 Australian Wagyuu.

It’s literally the closest thing you can get to wagyu if you want to eat it as a thick steak which is preferable to westerners

yeah it said their english is the same as other english... come on now...

Straya😂😂 gotta get the cow preggo somehow

lol

Haha haha this made me laugh.

🤣🤣🤣

Heheheh

the difference is, anyone can tell the difference between a real japanese wagyu and an australian one, where as with champagne, even professional sommeliers are known to not be able to tell the difference between “real" and "fake"

@@YSFmemories not from reading it on a menu though.

@@pintthereof4598 What I meant was, real wagyu and aussie wagyu are tangibly different, therefore they should be differentiated in terms of naming. Whereas with champagne, it's pure marketing hype.

there's no Australian wagyu. wagyu means japanese cow

there's no cheap alternative to certain things

@@zulfanirich7594And that breed of cow was IMPORTED from Japan in the early 90’s. So yes, its Japanese beef that now resides in Australia……..

@@zulfanirich7594 You're clueless, some of the best Wagyu comes from Australia and is exported to Japan.

​@@zulfanirich7594Wagyu is a cow breed, it can grow in any climate that supports them

The cow breed and thus its genetic makeup are also called Wagyu, though. They actually went out of their way to get the embryos and sperm for it to be a Wagyu cow, just like one could get a longhorn cow, or an angus cow.

If the Japanese had named the breed and the product different things, they'd probably be calling it what the breed is still in Australia.

@@Dumdumshum Wat? The breeds and the product are named different things. The breeds of fattened cattle in Japan have their own names as they are from different regions and although are native, are not like eachother. Most of the Australian fattened cows are cross bred "Wagyu" since they needed to rush to meet demand. Now although Wagyu across Japan will be labeled differently such as Black or Polled, its still Wagyu since its raised from the native fattened cows with a consistent tradition. The cross bred cows in Australia do not have the same base diet or grazing patterns and do not follow any of traditions that the different farmers in Japan raising multiple breeds of cow adhere to.

@@meowmixmeowmix Fair. I stand corrected. Thank you.

Oh look - another person trying to outdo traditions whilist telling everyone is the future. classic

and thats why australia is out selling japan

@@brendonrookes1151 That's why fast foods like Mcdonalds sells more than vegetarian food chains*

You’d get a heart attack in about a year

@@lihanou it would be worth it

@TheEditor107 well yeah. It’s super rich

Good luck to your wallet

Javabasily he's rich

My thoughts exactly...

Australian tastes better imo, especially in large quantities. I've gotten an 8 oz Japanese A5 and I had to stop eating it because it was too fatty.

@@sasukesuite1 Australian one is better for steaks, while the Japanese one is better for hotpot, bbq etc.

he didnt even live the kennedy assassination....

It wasn’t even a comparison.. its a metaphor

not a comparison, he was using it to express that he hadn't been in the wagyu business for a very long time

@@armuk Actually it sounded to me like he was suggesting that he remembers where and when he had his first wagyu the same way others remember where they were on 9/11 or when Kennedy was assassinated. Personally, I don't think that's such a great comparison, but to each his own.

armuk Wow. You really didn’t understand what he said. I’m sure of he had the chance he would take back those words. Really unaware how insulting that was to an entire country

every market types always have a competitor

This is RU-vid. You think we came here to relax? I need you to fight me & hurl your worst insults my way for completely innocuous comments.

What about Korean beef? Isn't it better than Australian beef?

Yeah it does lol.

Wagyu in this sense is the breed of cattle that the Japanese has also called wagyu. These Australians were able to get thier hands on the embreyos of Wagyus, but thier wagyu is 50% wagyu and marketing it as that. Hence the lower price.

@@Timothee_Chalamet_CMBYN yeah we know, but even to the japanese people, they know their brand "wagyu" are not the actual "wagyu"

yeahyeahnatnat it's not full Wagyu, it's 50% wagyu for a lesser price. The Japanese just mad now that the Australian selling more then them. 🥱

@@Timothee_Chalamet_CMBYN Sorry, I know you want to point out about the brand, but my problem is with the name "wa-gyu". even if they use 100%, what they are selling is still not "Wa-gyu", bcuz "wa" literally means Japan, and raising japanese cattle somewhere else won't make your "gyu" a "wa". Sorry I am repeating myself.

Japan is regarded as the most technologically advanced country in the world, yet their traditions are holding them back. im sure the Aussies will perfect the marbling over time and produce a product just as good or better. traditon cant beat science

@@godz1379 Even if that turns out to be true, people will still spend more on the Japanese beef because of the artisan nature of it.

@@godz1379 I'm pretty sure that the Japanese are using technology in producing their beef but in a manner that culture holds a lot more importance. Whereas the Aussies are using only technology.

Not Australia, Chinese influence. Australia lost its credibility long ago.

Its really the weather mainly... The Aussie farmers are at a great disadvantage with the weather.

POV: Ur gay

💯💯

@@Jumbo_J There are better Australian Wagyu farmers out there. Look up blackmorewagyu.com/

Simply put

There's a reason the rest of the world wants Australian beef champ

Wagyu cattle in Japan isn't treated humanely. They're barely allowed to walk around. This Australian farmer is MUCH more humane.

djokawari aha funny. then why is there more marbling on the Japanese wagyu than the Australian wagyu? tell me

@@yutoshiraishi2451 Are you joking? Marbling does not equal humane treatment.

djokawari then what does mean humane treatment? cross breading other breeds of cows and ruining a Japanese breed?

@@yutoshiraishi2451 You're an idiot if you can't understand that walking around is good for cows.

Yes and the moon landing

I was surprised by that too. I know those were major events for us Americans but I didn't know it was ingrained in the memory of some people in other countries.

Aussie here. America's problems are the world's problems...

no he was just using using those examples for an international audience nobody here in australia would give that much attention

@@hoilst that comment had me worried...

well they love their animal...

Yeah, why get rid of this unique product just to boost the economy? I can't understand why that guy would make such a ridiculous suggestion.

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-EBj5tzx68es.html

Why?

@@farhannavas2690 i don't expect people to know how Japanese words are pronounced. But when a professional reporter can't even pronounce all five sounds in a five-sound word, I don't think that person's a good fit for a WSJ position.

YAGOO beef

It would be like if she pronounced Tokyo as toh-koh or Kyushu as koo-shoo

@@Flint_Ironstag or pronouncing New York the same as Newark.

Jet C Because they're from the same breed of wagyu so they can call it that

This reminds me of how 1 Scottish distiller wasn't happy when a Japanese Scotch won best Whiskey award because he claimed the Scotch is defined by the Scottish climate and it cannot be topped being made somewhere else. He said something along the lines of Scotch is to Scotland as Waygu is to Japan. Now look where are now hahaha,.

eWorkx Except the northern part of Hokkaido, where Nikka is made, IS very similar to Scotland and was chosen for that reason. This is just Australian farmers trying to pass off cheaper meat for higher prices.

It's marketing, and sadly the term is unprotected. However they got the DNA of the wagyu cow to Australia, it's their excuse to call it "wagyu" because it derives from the same "gene" of cattle. Even if the care to raise the animal is not there, the reasoning is enough for them to use so they can capitalize on the demand market for wagyu. "This wagyu is really expensive, so I'll buy the cheaper one since they're both wagyu" is literally their selling point If Japan had put a greater effort to protect the name, maybe the distinction would have been more than "Japan vs Australia" wagyu, but at this point, it feels too far gone to battle

@@Steve-so5lg Similar is not Scotland though and that was the basis of his sad argument.

Hahaha

It's also in the Eurovision... So go figure!

Well there was a time that it almost was! :)

And they are the same JAPANESE breed of COW. Are you simple?

@@SeanAlcorn Keyword almost.

No. Japanese waygu is definitely better by a mile. The difference is the cost to quality ratio. Japanese waygu is REALLY REALLY good but it's super duper expensive. As for Australian waygu, it's still delicious but it isn't AS GOOD but it's cheaper so you can eat more of it.

So what? Once it's cooked, the fat melts away.

Gary Rumain The number one rule of cooking high grade marbling beef is to never overcook it. Not all of the fat melts away, otherwise you are wasting the ingredient

if you see the price... still cost too much.. i only eat them when they had a promotion.... just love it..

I have tried both. They are to be eaten quiet differently in my mind. The Australia wagyu beef can be consumed almost like any regular beef. The Japanese wagyu beef is meant to be eaten in smaller quantity. The Japanese farmer has it correct. It is like consuming caviar. You are not suppose to eat a whole bowl of caviar as lunch.

Get ready for prolonged pandemic and most will pivot away from these ultra luxury purchases

Louis Vuitton vs. Calvin Klein

Aussie wagyu you can have it like once every fortnight, Japanese wagyu is like once every 6months.

Yeah. Such a stupid and odd thing to say. Glad I wasn't the only one to think so.

Ace!

Karl Rock I would imagine it is pretty tough to get a wagu steak in India! Love the channel btw

@@anthonymunroe5749 it used to be possible just a few years ago, but not any more due to current govt

Had them both. Japan A5 melts in your mouth. Australia Wagyu just feels overly oily.

They taste amazing. Its like eating a melted butter. Trust me you have to try it.

@@KarlRock as far as i know their are no ban on beef export or import in india...

right i want AT LEAST a 1LB ribeye.

PepperMan because the cattle breed the AU farmer is wagyu. The beef we know as Japanese wagyu is a brand. It signifies that is comes from a Japanese cattle breed (which is also called wagyu), which was raised is a very specific way. Which is why Japanese farmers don’t like AU farmers using the term “wagyu.” It confuses people because their brand of wagyu is placed on beef that was not raised in the specific way

mk I know but the question is “why is she pronouncing the two differently”. Wagyu is both the cattle and the beef. The farmer used the name AU Wagyu because in tis case Wagyu refers to their cattle that have the genes of Japanese cattle (wagyu). The Japanese use Wagyu is refer to both the cattle and the cow. Exactly why the use of Wagyu by the AU farmer is problematic. It is confusing and I think they are changing the pronunciation so as to differentiate the two.

@@SilverStarOfTheNight maybe thats how the Australians pronounces "wagyu"?? so the reporter pronounces it "wagu" to refer the Australian "wagyu".. thats just my hunch though..

Hey its me! JM maybe, that is also a good point.

@@heyitsmejm4792 youd be wrong then shes just a cretin

So carefully balancing a diet like the Japanese farmer did isn't science?

Being chained to a feeding trough for the entirety of their life isn't natural. It is "traditional" though, like force feeding geese to make patte is traditional.

No such thing as Aussie wagyu.

What's even crazier is that some people in this comment section is claiming that "tHeY aRE tHe sAmE"

@@anime-tiddies bunch of weirdos I tell you☕

@@anime-tiddies australia came in with supply when japan couldnt hack it

Thanks for pointing this out!! Isn't that weird? People pronounce words differently! How bizarre is that! People who live in a different part of the world than you do pronounce words in a different way! Wow!! sociorocketnewsen.files.wordpress.com/2016/07/mind-blown.gif

Darrddaa

That’s how you pronounce it you fool.

Well in this case, data doesn't even make it better does it. Probably has nothing to do with his accent so much as his emphasis and stressing on 'Daata' to perhaps, gently discrediting the obviously superior product.

More like 'Daatur'.

Guga Foods seems to have high praises for Australian wagyu.

@@Grahf0 How much were they paid? It should be illegal for Australia to use the name "Wagyu"

@@EmperorRahem Wagyu is only the name of the breed, it is not false or misleading advertising. The Australians are selling Wagyu, most of the wagyu in Japan is not even close in marbling to the cuts you are seeing here. Only the most high end beef producers create the highest grades and they are already protected by region, like Champagne with win, Kobe and Miyazaki have trade marked their names for beef.

@@chinogambino9375 they still stole Japanese banding. I wouldn't buy Australian wague. It is a fake copy.

As someone who has eaten Japanese wagyu and Australian wagyu the japenese one isn't steak. It's butter in meat form and nowhere near worth the price you pay if you plan on eating it at least somewhat often. It's pretty cringe actually to see this level of Japense obsession.

Yup

C F 2 overcrowding you mean.

If the entire meat industry was nicer to the cows, the price of meat would skyrocket.

@@ioratv That's true, although that would also allow for more jobs to become available and more farmers. If the demand is still there of course.

@@Johnnyy832 There isn't enough land for all the animal farms.

He used the ODB method

Keegan Oh baby he likes it raw. 😜

Yeah I watched that and thought it wasn't a very good cook. Now how I take mine anyways

If im not mistaken, i think the fat of the wagyu is special and a healthy fat that basically will render at very low temperatures. The fat of angus cows melts at a much higher temp which you pointed out. God i would love to try an A5 cut of kobe beef.

@@sswmetalhead ....animal fat is animal fat.

Of course, but the Australians are offering a reasonably affordable product with a smaller difference. For countries like Australia, america, england I dont see them finding reason in purchasing 100 dollar cut of meat, when you can have luxury for 40 dollars. It is really practicality vs tradition/experience

it more that just fat... the Meat taste and everything... meat eater can tell the different

@@gungeternal4119 Yeah... but yet again.. would you paid that much for a knock off.... most place just selling it as wagyu style while charge about the same price as real thing....

@@campkira Yeh I get what your saying, but for the average person wagyu beef for 40 dollars would sound like an experience in itself, most people don't know or arent willing to pay 100 dollaes

Dude what Australian warehouse looks like is what every meat warehouse the difference is those storage in Japan are probably going to be sent to a auction house and the meat is worth over $5000. There is little so they can fit it into a small sanitize storage but Australia is doing mass production.

That's what you get from some chinese knock off product... I meant australian

@@plokijum someone’s jealous ;)

@@nephtaliistratoaie6687 yeah I wish I had a storage unit. Store all my unwashed laundry in there.

@@plokijum keep the salty tears pouring! Beefs always better with a little more salt.

There are better Australian Wagyu farmers out there. Look up blackmorewagyu.com/

@@Ken-nv2hl You just spammed this on a few other posts. Are you some sorta front

@@Dirkei sure am I need my 50 cents

@@Dirkei actually more like pointing out the bias in the report to interview certain farmers suite their narative.

@@Dirkei we have the homegrown good stuff here too that cost $200/kg but at least the $40/kg wagyu allows people to try something new and have a little luxury in their lives

*brhind

Miles ahead in terms of price too🤣🤣

@C F 2 they don't had to care... enough japanese people to buy them... the rest of the world had to beg for.....

And just like with champagne, the cheap stuff (prosecco) probably tastes better and is cheaper.

James Musgrave yea taste, is subjective

James Musgrave Better is subjective, I’m sure that the elites of society would think otherwise in contrast to commoners like us

@@jamesmusgrave3894 prosecco has nothing to do with champagne, is a different product with a different target and drank in a different way...

@@jamesmusgrave3894 that is not the point....

While he is arrogant I wouldn't say the product is inferior. For the intended purpose of undercutting real wagyu, yes, if you are looking for something you can grill and eat by the pound, no. It should be compared to US Prime because it's not meant to be cooked like how wagyu traditionally is.

@@vietster1141991 but, the product is inferior technically. Look at the marbling.

Moon Truther well look at the price tag lol

@@lieutenantpepper2734 you just reinforced his statement lol. The price tag being higher means superior quality. The marbling speaks for itself...

@@seth7726 that’s what I meant, you get what you pay for

station

Kobe beef would be the equivalent of your examples, and is protected now. Wagyu is just a breed of cattle, and anyone can call it that as long as the cows are of that breed (similar maybe to how you can protect champagne but you can't protect cabernet sauvignon).

They can protect Kobe Beef. Kobe is a region, so they can only call Kobe Beef if it's raised in Kobe.. But these others can call it Kobe Style Beef if it's the same breed of cattle and similar method of raising. But they are all figuring out the best way to raise the cattle….

Oneness100 but the final results is way too jarring.. in the video, it said tht the australian wagyu only has 50% of the marbling compare to the japanese ones. so yeah, its kinda false advertisement

@@jangguttok7437 It all depends. It all depends on the cattle purebred or crossbred, how they are fed/raised, and the actual marbling score. even in Japan, there are different farms with different levels of quality. Try getting the ultra rare Kagawa Farms Olive Wagyu. Either way, if you get a purebred Wagyu that's properly raised and it has a high marbling score, it's going to be superior to a USDA prime Angus. With ANY beef, marbling with vary. you can go to places like Grand Western Steaks website and they have a pretty extensive variety of quality levels, different farms, etc. So it all depends in terms of marbling. Even with Japanese Wagyu, I've seen A4 and A5. And with Australian, I've seen as high as their 9+ level, which is equivalent to A5. But you probably won't spend as much money on the Australian because they have a much bigger number of cattle to bring down the costs. Rarity increases the price tag.

salmon kokanee Wagyu literaly meeans “Japanese Beef” in Japanese. No one should name their cattle wagyu if they are not breed in Japan. This makes no sense to me.