Wagyu Beef Market 2023 - Global Analysis and Forecasts by Type, Application, Regions, Trends, Growth and Market Size

Wagyu Beef Market :

Wagyu is a breed of cattle native and unique in their genetics to Japan. Wagyu beef is highly marbled, meaning that the muscle is finely interspersed with monounsaturated fat. This marbling gives the beef its “melt in the mouth” moisture and tenderness. Japan is the largest producer of Wagyu Beef, and it also leads in global consumption, accounting for more than 80% of total volume. For Japan, Australia and US are also the main producers of wagyu beef.

The market for Wagyu Beef is fragmented, the major players include Itoham Foods Inc., Starzen Co., Ltd., Australian Agricultural Company (AACo), Snake River Farms, Mishima Reserve, Blackmore Wagyu, Imperial Wagyu Beef, Black Hawk Prime, Lone Mountain Cattle Company, Toriyama Umami Wagyu, Masami Foods, Morgan Ranch and so on. Itoham Foods Inc account for nearly 15% global market share in value in 2019.

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Wagyu Beef market was valued at 1151.98 Million USD in 2020 and will grow with a CAGR of 3.71% from 2020 to 2027

By Market Vendors:

Itoham Foods Inc. Black Hawk Prime. Starzen Co Ltd Toriyama Umami Wagyu Australian Agricultural Company (AACo) Snake River Farms Mishima Reserve Blackmore Wagyu Imperial Wagyu Beef Robert Estrin/Lone Mountain Cattle Company Masami Foods Morgan Ranch Agri Beef Stockyard Lone Mountain Wagyu , Jack's Creek Sugar Mountain Stanbroke Beefcorp Australia Pty Ltd

By Types:

• Fullblood Wagyu
• Purebred Wagyu
• Crossbred Wagyu
• Retail
• Wholesaler
• Direct to Consumer

By Applications:

• Foodservice Channels
• Retail Channels
• Others

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Wagyu beef is a highly prized type of beef known for its exceptional marbling, tenderness, and rich flavor. Originally from Japan, the term "Wagyu" literally means "Japanese cow" ("wa" = Japanese, "gyu" = cow). Wagyu cattle breeds are carefully selected for their ability to produce high-quality meat with intense intramuscular fat, giving Wagyu its signature marbling that melts at lower temperatures and results in a buttery texture and flavor.

Key Characteristics

1. Marbling: The marbling, or fat distribution, in Wagyu beef is fine and uniform, creating a melt-in-your-mouth experience. The fat melts at lower temperatures due to its higher levels of monounsaturated fats, which also contributes to the unique flavor profile.
2. Flavor and Texture: Wagyu has a smooth, rich flavor and a soft, tender texture, largely due to the fine fat distribution. The taste is often described as nutty, sweet, and slightly creamy.
3. Health Aspects: Wagyu beef has a higher percentage of omega-3 and omega-6 fatty acids and monounsaturated fats compared to most other types of beef, making it a comparatively healthier option for red meat.

Types of Wagyu

• Japanese Wagyu: Often classified by regions, such as Kobe, Matsusaka, and Omi, each with its own subtle flavor characteristics. Kobe beef is probably the most famous, but all Japanese Wagyu types are highly regarded.
• American Wagyu: A crossbreed of Japanese Wagyu and domestic cattle (usually Angus). While it doesn't reach the marbling level of Japanese Wagyu, it still offers excellent quality.
• Australian Wagyu: Similar to American Wagyu, often with high marbling, but with some adaptations to local cattle-raising practices.

Grading

Japanese Wagyu is graded based on the Japanese Meat Grading Association (JMGA) scale, which considers marbling, color, texture, and fat quality. The top grades, such as A5, represent the highest quality, with intense marbling and flavor.

Price

Wagyu beef is expensive, largely due to the extensive care involved in raising Wagyu cattle and the demand for high-quality, limited supply meat.

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