Businessweek
What’s Better Than Japanese Wagyu Beef? Wagyu Beef Aged in Snow
There is only one producer of this pricey delicacy, and the competition for it is getting fierce.
Intense marbling and absolute tenderness is a signature of snow-aged Japanese wagyu beef.
Photographer: Stephanie Noto for Bloomberg Businessweek
Not so long ago, wagyu was a synonym for top-of-the-line beef. Now consumers can find as many types of wagyu worldwide as there are shows on a Netflix watchlist. Demand for the luscious Japanese original, which can come only from one of four breeds of exquisitely cared-for cattle, is growing.
In 2020 the U.S. imported almost $39 million worth of wagyu, 136% more than the previous year. And that number is expected to keep climbing as chefs go beyond steaks to use it for tartare, in ramen, and as a pizza topping, according to the Japan Food Product Overseas Promotion Center.