I have been slacking in recent weeks with blog posts as the spring season has got our little homestead abuzz with chores! We had a short break to wander around local markets last weekend, and a trend within the beef industry in our area has become apparent to me. So I decided to crack open the laptop and make a few comments.

In the past few years, Wagyu beef has been in foodie news and articles because of its unique fat marbling qualities. If any of you have heard the term Kobe beef, you know what I am talking about. However, just because a product may advertise having Wagyu beef does not mean it is to the same standards as Kobe. The term Wagyu consists of four strains of cattle with breed origins from Japan. Kobe beef comes from a specific breed of Wagyu cattle in Kobe, Japan. These cattle are raised in a very specialized manner in order to earn the status of Kobe beef. If anyone is interested in this process let me know in the comments!

So, back to the markets. As we were strolling, shopping, and tasting our way through the city center, I encountered niche market products with the labeling, “Wagyu Beef”. This discovery, along with other observations such as farmers buying up more and more of these animals, made me realize the popularity of this strain of cattle is on the rise. My prediction is that the term, Wagyu, will soon be on the same level as the term, Angus, in the U.S. beef marketplace.

This post is about my personal observation. Please let me know if you are interested in more information like breed details, requirements, meat market niches, etc. There are a lot of rabbit holes to go down on this topic so tell me which way you are wanting to turn!

Until next time…

The Ag Wife

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