Wagyu beef is unlike anything else you’ll find at the butcher’s counter. Its signature marbling fine streaks of fat woven through the muscle gives each cut an unmatched tenderness and depth of flavor. Because the fat melts at a low temperature (around 25°C/77°F), the result is a buttery texture that practically dissolves on your tongue, leaving a rich, creamy finish. You can buy wagyu beef near me from us and enjoy same day delivery.
Wagyu beef is expensive because it’s essentially the result of tradition, genetics, and meticulous care coming together in one product. Unlike most cattle, Wagyu are bred from bloodlines that have been carefully protected and managed for generations in Japan. Farmers put an enormous amount of time and effort into raising them everything from their stress-free environments to their specialized high energy diets is designed to maximize marbling, which is what gives Wagyu its signature buttery texture and rich flavor.
On top of that, Wagyu production is tightly regulated in Japan. Only beef that meets strict standards for marbling, color, texture, and fat quality earns the highest grades (like A5 with a Beef Marbling Score of 12). This isn’t just marketing it’s a formal grading system that ensures only the best beef makes it to market, and even less of it is exported overseas. That scarcity drives prices even higher.
Finally, it’s worth remembering that not all Wagyu is the same. Cuts like Ribeye, Tenderloin, and Sirloin are the most sought-after, but within Wagyu there’s a spectrum of quality. A simple A3 cut will still outshine most other steaks, while a perfectly graded A5 Wagyu Ribeye is about as close to melt in your mouth luxury as beef gets which explains why it often costs hundreds per pound.
One of the biggest differences between Japanese Wagyu and American Wagyu comes down to breeding. Japanese Wagyu is always purebred, raised from cattle such as Tajima, Shimane, and Akagawa. These breeds are prized for their extraordinary marbling and deep, buttery flavor. Farmers in Japan follow strict traditions everything from the animals’ diet to their stress-free environment is carefully controlled. The result is beef that’s considered among the best in the world.
American Wagyu, on the other hand, is usually a cross between Japanese Wagyu and breeds like Angus. The goal is to combine the signature marbling of Wagyu with the hearty characteristics of American cattle. While the quality can still be excellent, American Wagyu often doesn’t have the same level of marbling or the richness of authentic Japanese Wagyu.
At Quincy Shaking Crab, we serve certified Miyazaki Wagyu beef, sourced directly from the Miyachiku Co-op in Japan’s Miyazaki Prefecture. Miyazaki is one of the most respected Wagyu-producing regions in Japan, known for consistency and exceptional quality. When you order a cut like a ribeye or tenderloin, you’re getting genuine A5 Wagyu raised and graded under Japan’s strict standards.
Wagyu doesn’t have to be reserved for a special night out, you can prepare it at home just as easily. A quick sear in a hot pan or on the grill is all it takes to bring out its natural flavor. Some prefer to keep the seasoning simple, while others pair it with rich sides for a full experience. Either way, Wagyu transforms an ordinary meal into something memorable.
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