Now on the market circulation of a variety of Japanese Wagyu cattle, many people think that the cattle produced in Japan is Japanese Wagyu cattle, this idea is very wrong! Japanese Wagyu cattle determination standards are three, respectively: pedigree, origin and grade.
Japanese Wagyu cattle are divided into 1-5 five grades, the larger the number of grades, the higher the selection is mainly expert eye judgment. The final grade of beef is determined by the lowest score in each category, so authentic Japanese Wagyu is rare, and top grade A5 beef is even more valuable.
The most representative are Kobe beef, Matsusaka beef and Omi beef
Matsusaka beef: a work of art among meats
Generally found in fine restaurants
Kobe beef: the best of the best
Per capita: 900 RMB
100g ranges from 500 to 900. Depends on the fat ratio .
Omi Beef: Japan's oldest beef cattle for meat
Meijima Beef: The most expensive beef
Meijima Beef, on the other hand, is hard to come by. They are reserved at birth. It doesn't come to the market at all. The two types of 100g are around 2,000 and 5,000. Extreme tens of thousands are also available
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