Wagyu steaks

What is a Wagyu steak?

Wagyu literally means Japanese (Wa) cow (gyu). It is a cattle breed that originates from Japan and is considered the most exclusive beef in the world — at least when we are talking about authentic Wagyu imported directly from Japan. At a certain point, the Japanese themselves recognized how unique the marbling and flavor of their cattle were, which led them to protect the bloodline. Since 1997, exporting Wagyu DNA has been prohibited.

You may have noticed that we do not only sell Wagyu beef from Japan. Our assortment also includes Australian and American Wagyu steaks, and there is even Dutch Wagyu. Today, Wagyu cattle are bred all over the world. While these are not always 100% full-blood Wagyu, the meat still carries fantastic characteristics of the original Japanese Wagyu — such as a lower fat melting point and beautifully fine marbling.

How do you prepare a Wagyu steak?

When you invest in a premium steak, you naturally want to prepare it perfectly. Wagyu beef is known to be more expensive than steaks from more common breeds such as Black Angus USA or Aberdeen Angus. That said, the preparation itself is not complicated — you can cook it just like any other steak. We do recommend avoiding open flames due to the higher fat content, and we advise not serving it too rare. Always follow the preparation advice per cut. A picanha requires a slightly different approach than a tournedos.

Below you will find a preparation video for Japanese Wagyu A5 BMS 12 Entrecôte.

Why is Wagyu so expensive?

There are several reasons why Wagyu steak is relatively expensive. Consider the size of Japan — not very large, especially when you realize it supplies the global market with its exceptional Wagyu beef. The cattle industry is significantly smaller than in the USA, which naturally impacts pricing. In addition, Japanese Wagyu cattle receive special treatment. They are fed for more than 600 days on a specially formulated, energy-rich diet — a costly and labor-intensive process. This feeding period is considerably longer than for most other cattle. Japanese feedlots are also smaller than those in the United States, meaning they cannot benefit from the same economies of scale.

What makes Wagyu steak so special?

When you look at a Wagyu steak, the first thing you notice is the exceptional marbling — also known as intramuscular fat. In Japanese Wagyu, this intramuscular fat is developed purely through precise feeding and extended feeding duration.

What makes it truly unique is the melting point of the fat. In Kagoshima Wagyu, for example, the fat melts at around 29 degrees Celsius — extremely low. Simply holding the meat can already start the melting process. Because of the high concentration of fine fat veins, the muscle tissue often appears pink rather than deep red, as seen in other beef breeds. The flavor is unparalleled and delivers an incredibly buttery mouthfeel.

Where does Wagyu come from?

Although Wagyu originally comes from Japan, it is now bred in many parts of the world. At The Butchery, alongside authentic Japanese Wagyu, you will also find Australian Wagyu and American Wagyu steaks in our selection. That said, authentic Japanese Wagyu is in a league of its own. Do not get us wrong — Australian and American Wagyu are outstanding in flavor and quality, and offer a more accessible alternative to the original from Japan.

What is Kagoshima beef?

Kagoshima Wagyu originates from the southern city of Kagoshima in Japan and comes from 100% full-blood Japanese Black cattle. With Kagoshima Wagyu, you are selecting the very finest. The quality is guaranteed through an exceptionally strict grading and selection process.

How much Wagyu steak per person?

You could serve a full steak per person, but for larger gatherings this can quickly become a serious investment. A popular option is to divide a beautiful Japanese Wagyu steak into smaller portions and serve it as an impressive amuse-bouche or starter. In that case, allow approximately 30 to 40 grams per person. Planning a full Wagyu dinner? Consider serving Australian or American Wagyu as the main course — or both — for a refined Wagyu tasting experience.

Buying Wagyu steak

You will not easily find Wagyu steak at your local butcher. Fortunately, you can order it online with ease. At The Butchery, we offer exclusive Japanese Kagoshima Wagyu, Australian Wagyu, and American Wagyu steaks. Order online and enjoy fast delivery. Orders over €60 ship free of charge, and if you order before 11:00 on business days, your steak can be delivered the very same evening. Weekend deliveries are available on Saturdays when ordered before 15:00 on Friday.

Wagyu quick-frozen and delivered to your door

When you order Wagyu online from The Butchery, your steak will be delivered frozen. Immediately after arrival, portioning, and trimming, our master butchers individually vacuum-pack each steak and freeze it within the hour using a rapid freezing process. In our facility, products are frozen at extremely low temperatures to preserve texture, flavor, and nutritional value. Curious about how and why we use this quick-frozen method? Read more here.

Order Wagyu steak online

When you order Wagyu steak online from The Butchery, it comes directly from a real butcher shop. The Butchery originated from a traditional brick-and-mortar butcher shop in Meppel and Wanneperveen, where our craftsmen still work daily with passion and precision. With full in-house production, the possibilities are endless and we create exceptional artisan products. Every Wagyu steak passes through the hands of our butchers to be carefully cut, meticulously trimmed, and vacuum-packed per portion with care. We are not box movers — we are true craftsmen with a deep passion for premium meat.

Questions about our Wagyu beef? Feel free to call or email us. We are happy to tell you more and provide personal preparation advice.