The Battle Over Wagyu Beef | WSJ
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- čas přidán 3. 06. 2020
- Japanese and Australian farmers are competing for the U.S. wagyu market that will be worth $1.1 billion by 2023. WSJ visits one rancher using traditional methods to produce $200 steaks, and another who has invested in new technology to slash prices. Photo: Mami Morisaki for The Wall Street Journal
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#WSJ #Wagyu #FoodScience #TheBattleOverWagyu
The Japanese farmer never said that he would “never try this type of meat again”. He said something along the lines of “I wouldn’t go out of my way to try it again”. Please be more accurate with your translations, it hurts your credibility if you don’t.
Push this comment to the top ~
Wow we need call outs like this. This video felt like a hit peace anyway. The Japanese wagyu is a brand after all..
I think the translation was correct -- I am not native but very very fluent. I do telephone sales in Japan so I know what I am talking about
agreed. Reading the subtitle made me think the guy was rude but then I tried to listen to what he said in Japanese and found that he wasn't rude at all.
Ilya Vasilenko Well you are a business man. Of course I don’t know Japanese that well, but I at least know that the language businessmen in Japan use and regular people are different. Since you are in a business setting, you may not know the connotations of these phrases as well as a native speaker.
Japan: $100
Australia :$40
India: prison time
correction- the mobs torture you to death
@@tausbari1508 just like mullahs do for drawing cartoons or saying things about their prophet😁
@@cs-mi8ur well I saw a documentary that reported on many cases of people in India being killed by mobs for eating beef . And I do not really understand why you gotta bring up the term "mullah" over here as if we were discussing about Islam about here and you were the one who brought up about India giving prison time for eating beef
@@tausbari1508 so now you get mad when your religion is criticized.
@Mahender Singh india is a secular country, but slowly thats changing sadly
This video is kind of bias, We all know that the traditional marbling of Wagyu from japan is better and we also understand its gonna end up more expensive. Let's not pretend like they're on the same level lol.
One is for profit the other is for quality.
Japanese Wagyu > Australian wagyu in marbling
Australian > Japanese Wagyu in price.
Well its wsj. It either has bad production quality or its just no good
Japanese wagyu is actually the more expensive one
They are both for profit.
Not true it comes down to taste and preffrence
profit? if you are going to eat beef you wouldnt go for that australian bee shown here. u either go japanese a4 a5 or else just whatever on the menu
The Japanese did not say I will never eat this meat again. That's just condescending. What he said was "it's not something I will really miss"
Normal people: "Wagyu"
Wall Street Journal Narrator: "WaGoO"
In japanese when the y syllable is placed in the middle like that it is not stressed normally. Agree its not the best pronunciation but not totally off.
Because the WSJ is the real sick man of journalism.
@@jakestevens1762 they don't understand japanese... do they look like people who can afford wagyu? i more like Kobe type which had better taste...
@@jakestevens1762 That's inaccurate. The "y" is there for a reason.
It's pronounced as wah-ghee-you.
Not weh-gooo.
Yanks pronounce foreign foods so strangely. Even Gouda cheese is pronounced “Gooda” to them which is 100% incorrect.
Japan: love and care
Australia: mmm... *that's some good D N A*
Selective breeding is how the Japanese created wagyu in the first place. It's just more efficient now with technological advancement.
@@leoli7868 yes but you can't artificially create fat, so is in the growing and feeding as well
Jeffrey Lee yeah, but cows also have different metabolism
@@demonickayz yeah but you can't break chemistry or physics lol. You can effect efficiency but not by the percentage needed to get the same result. You can even clearly see the difference in the meat in the vid
@@demonickayz this whole video is a stupid comparison. Is like comparing lotus to a Pagani they are both sports car so they must be the same even if one is so much more expensive 🤦🏻♂️
I'm from Australia, I've tried all the cuts of 9+ Wagyu beef in Australia. I went to Japan and did the same with all their A5 Wagyu. Australia Wagyu got nothing on Japanese Wagyu in terms of taste and marbling. Cheap $30-40 will often totally out class Australia Waygu of the same cost.
@TheEditor107 MBS9 is not literally Japanese Wagyu, non-Japanese "wagyu" is Wagyu crossbred with another type of cattle which includes the MBS9, I take it you never actually tried the A5 stuff, taste the two side by side and you'll taste the difference
I agree with Peter Mach, as a regular buyer of both, the Aussie wagyu is like a different product not in the same class. I don’t know why it’s allowed to be sold labelled as “wagyu” when it is different. The Spanish stopped Aussie winemaker’s using the label “Sherry” some years ago saying that it’s not the authentic product so perhaps the same should apply in this case.
@TheEditor107 MBS9 is better A5 haha. It's so obvious from your comment that you've never tried A5 from Japan before.
@@petermach2581 dare we take a different perspective and say they're two totally different experiences with neither being "better" than the other? Better is in the eye of the beholder and our Fullblood Australian Wagyu outsells our Japanese A5 Wagyu by multiples because most people find A5 to be too intense. Source - we're a Kobe-certified butcher shop/online e-tailer.
The Australian beef shouldn’t be called wagyu. Its clearly different, they are just trying to ride the popularity and quality of wagyu beef. I felt like this video is biased.
I got that feeling as well. 'Wagyu' is a brand the Japanese built through generations of expertly refined methodology. The Australians, however, can't be bothered and instead are intent on piggybacking off a brand as an "efficient" means for fattening their margins.
Its Australian wagyu. Its not japanese wagyu. Its still wagyu regarless of who its mother is.
It's the same breed of cow mate
Just like Holden trying to compete with Toyota 🤣🤣
@@steinsbarry9490 no..
The difference in marbling is night and day.
it all depends on what consumer willing to pay
Yeah the japanese one looks gross, i want beef not a lump of lard
@@roddevereaux1830 :)
Bad Boy Bubby If you ever get to try the real thing you’ll see that the truly marbled fat just melts into the meat, so it’s actually not fatty at all. The fact that they can call something from Australia “Wagyu” which literally means “Japanese Beef” is ridiculous. They should call it “Augyu” or something.
@@Steve-so5lg no body forcing u to buy.
sorry, real wagyu from japan isn't even the same product compared to AU or US. Just look at how the beef is prepared and eaten.
Ya it's like if you fill a bucket with coal compared to diamonds
I agree with that , Japanese wagyu is more like homemade steak
Shan makes no sense.
The taste is known to be similar, but instead of eating a few slices with rice, you can eat a full Australian steak, and have leftovers
True
The old school debate between "quality vs quantity"
Both are delicious! Japanese wagyu would be like a one-time-treat for yourself, while Australian wagyu’s are like the steaks you can eat with a group of people that’s both cost efficient and still delicious!
This comment is spot on! Aussie Wagyu is what you eat for a good feed. Japanese Wagyu is that top tier that you can brag “I’ve eaten that”.
@@R3V0LV3R45 Shut up nerd. No one is impressed that you've eaten the carcass of a murdered cow.
Aussies should just call it a different name. Call it "Kangaryu"
Then what do you propose we call kangaroo?
@@hoilst jumping jacks
@@hoilst "Roid Rat"
Lol
Nah, Kangamate
Visually it’s not the same, so there’s a difference.
It’s completely different. Although Aussie Wagyu is quite delicious.
I would rather the Australian. Looks like more of a bite with the perfect blend of fat than the Japanese Wagyu that will just melt in your mouth.
@@DzoanDuong That's just preference then. I don't necessarily like fat. too chewy for me.
If they were to compare expensive Australian Wagyu to expensive Japanese wagyu the visual similarities might surprise you.
@Donnie Ring yeah correct but not everyone would understand this
I’m Australian, but I feel like Australia needs its own name for the “wagyu” we’re producing. The Japanese wagyu is a more premium product, but the cheaper, more efficient beef being produced here is still really good and has its place. It still has good marbling and tastes divine even if the Japanese beef is better. They both have their and could easily be marketed to different demographics.
There are pureblood wagyu farmers in the West that produce some beef with extreme amounts of marbling. Not on the level of Japanese A5, but it's starting to get there.
@@jaffacalling53 USA?
@@markgilrosales6366 Yes in the US
That seemed one of the few rationale comments
well said.
“Quality always above quantity”
Well not really sometimes
Japanese wagyu business are falling behind because of that
Aussie farmer: “Our meat is cheaper because we are more efficient”
Nah bro, your meats are cheaper because obviously your marbling is not OG Wagyu level.
It's really both. What they're producing is a better product than prime angus, but not as good as Japanese wagyu. The price isn't just about quality, but quantity. I'm fortunate enough in my life that once a month I can just blow the money on prime ribeyes and enjoy that. The Australian stuff is better than normal angus, hands down but only twice the cost as opposed to five times. The Australian stuff is something I might do for July 4th and my bday, the Japanese stuff I might do once in a decade.
@@Dumdumshum
I had the japanese stuff for my birthday which was 300 dollars for me and my girlfriend while in japan. it was actually kobe and it was magical. melt in your mouth kind of power. I might have A5 wagyu for my next birthday.
@@nawab256 So, as it turns out, Kobe is just Wagyu from a specific farm. Kinda like a brand of Wagyu.
@@Dumdumshum
Yeah that's true. But I hear it's not the best of the best but very much at the top three at least.
@@nawab256 Pretty sure Kobe is the farm that massages their cows and feeds them beer.
I've had them both. Japanese Wagyu is clear winner.
The cross breed with Angus is not Waygu and should not be allowed to be labeled Wagyu.
so you don't think people with a black parent and a white parent can call themselves black?
@@TheBd0g They can but they are not 100%
@@TheBd0g And stop trying to intentionally bring out racism topic to attract attention.
they shoujld be calls Angyu or something, thats like if i brought a pitbull and he was a mix breed, people would call him a mut
@@bennrox4702 most simple example that people can understand, but still no racism
This might be a controversial opinion, but as a Japanese I felt like I had to write this. 和牛 (wagyu) quite literally means "Japanese cow", and there's no such thing as "American wagyu" or "Australian wagyu". If it's raised in Australia, it's an Australian beef; the word "Australian wagyu" is a contradictory itself. I'm sure those Aussie farmers put in a lot of effort and the beef probably taste decent, but please be proud of your product and stop calling them wagyu.
Also, could you please stop acting like these cheap imitated brands are comparable to the real ones? It's like comparing a random red car to a Ferrari. Very saddening.
POV: Ur gay
💯💯
I’ve personally been to Akihabara in Tokyo, small neighborhood, and I tried Japanese A5 there. Let me just say it was by far the best steak experience Ive ever had in my life.
you can see the difference.
@bobwatters That's not the point they're making. What WSJ is trying say is Aussie farmers are using 21st century technology to drive down the cost of producing wagyu so that one day it can surpass Japanese wagyu both in taste and price. Which ironically is what Japanse farmers are doing in other sectors of agriculture.
@@leoli7868 price? yes. taste? no way.
@bobwatters Yes, there are purebred Wagyu in Australia. Angus is a Scottish breed, it doesn't survive better in Australia any more than Wagyu does. The reason its half wagyu is it appeal more to the western palate due to its 'beefier' taste.
@@enixliu Care to explain why?
bobwatters - that’s not true. Japan allowed live export of Wagyu animals in the late 90s.
So in Australia you have three broad groups - full blood, which are pure Wagyu descendants from the live exports,
‘pure blood’ which has a small amount of cross breeding to select certain traits and
cross breed, which are roughly 50% Wagyu.
Nobody:
Wall Street Journal Narrator:
"WaGOo"
"cArviar"
No kidding.
If you're going to do a piece on class culinary, at least get someone who knows something.
JFC
Agreed! The Y in gyu, where you at?
WAGUHH🤣🤣!
Listening to the constant mispronunciation of Wagyu is painful.
I'm still trying to decifer what is wagoo, some type of gazoo?
Japan: わぎゅう
Australia: Wagyuu
WSJ: WahGoo
Japanese : want to keep the tradition so the highest quality is well kept.
Australian : want a mass production so everyone could enjoy.
They do Have the same mission
Japan just wants to corner the market, its stupid patenting thing in where people will only buy from you because you are the only one who is allowed to sell it.
@@gon4455 it's not a secret technique. Other industries here on the US also does that but on a much much more bigger scope
The Japanese wagyu looks totally different. They don’t even look like they compare in taste.
Cause they aren't the same quality steak to begin with. The Japanese wagyu goes for quality while australia goes for quantity. It's like going to eat at a regular steak house on a regular day versus a fancy steakhouse on a special occasion. You aren't gonna be eating japanese A5 or even A4 wagyu all the time only on really special occasions. While australian wagyu would be more for a somewhat special occasion the kind that will occur far more frequently.
Because they don't.... You can cleaaaaaaaarly tell which is which. Doesn't matter if you are drunk, high or stupid you can tell.
Having had both, they do taste quite different. True Japanese wagyu is just about the most amazing stuff you can ever try, Australian wagyu isn't bad, it's like an angus, but more flavorful. The grade has an impact too.
them Japanese guys massage the cows nipples every night
They don't, japanese is so much better in so many ways
It literally looks like two different steaks.
i mean it is. The Japanese one is 100% Wagyu and the Aussie one is 50% (hence it's cheaper) so technically the aussie one is just waygu but not pure waygu
@@massaman877 Aussies should just change the name of their beef if it's not the same product. All it is just stealing a name for profit regardless of their bs.
@@massaman877 we even have US ranches with 100% Kuroge Wagyu cattle, but it's still vastly different from cattle raised in Japan. It's not the genetics that make it more expensive, but how they are raised.
The Australian one looks more like a natural piece of steak. The Japanese one looks like a lump of lard
@@bazil4146 they're both good, but eating a Japanese A5 is an amazing experience that you savor one bite at a time. It is the most tender, rich piece of beef you'll ever have. Ribeye barely stays together while you cook it, as the intramuscular fat starts to melt away. It's best enjoyed in small portions.
That's why there's grading. Australian "Wagyu" follows the international standards. Japanese Wagyu, especially Kobe, Omi or Yonezawa, is off the charts (literally) and has their own complete set of standards.
You mean that the Australian system (there's no such thing as "international standards") only goes up to MS9, right? The Japanese system is just the AUS-MEAT system but instead of going only up to MS9 but to MS12.
Wagyu will end up like champagne. You won’t be allowed to call it wagyu unless it comes from Japan. And I can agree with that.
the difference is, anyone can tell the difference between a real japanese wagyu and an australian one, where as with champagne, even professional sommeliers are known to not be able to tell the difference between “real" and "fake"
@@YSFmemories not from reading it on a menu though.
@@pintthereof4598 What I meant was, real wagyu and aussie wagyu are tangibly different, therefore they should be differentiated in terms of naming. Whereas with champagne, it's pure marketing hype.
There should be a metric for marbling so that the Japanese farmers can advertise their higher quality product.
There is, its called kobe beef. All kobe beef is wagyu but not all wagyu is Kobe
They have a rating which describes A5 as the best cuts of meat.
@@vsvntvnv nah my guy, kobe is a city in japan, kobe keef is wagyu from kobe
pontus thern i know that im try g to say that is the most expensive wagyu
@@vsvntvnv absolutely wrong. Kobe beef literally is beef from the Kobe region, and is far from the most expensive. Japan uses a marbling chart from A1-A5, with A5 being the top, and the BMS scale for more refined rankings. Their rankings go far, far past the USDA's.
And there's plenty of non-Kobe A5 (Kagoshima's beef is most popular internationally among regular wagyu buyers, for example), and plenty of A1 Kobe beef. The most coveted and pricy wagyu is Tankaku, which you can't get outside its home region in Japan; meaning most Japanese haven't even tried it.
Australia also has their own grading scale since they're competing in the high end beef market.
This comment section has a lot of beef about this.
touche
Take my like and GET OUT.
well it is cheap but it all the way in down under..... and you can not eat raw.... yeah.. wagyu can eat raw since they taken care so well that they can cut it up and no parasite nor inflect with any virus.... Take that hot austrian climate... you lost before you begin... it is a basically a knock off of the real thing...
booooooooo
Fetch the executioner
This video basically trashing Japanese Wagyu.
“This is an A4 Miyazaki ribeye from Japan, and here we have a beautiful Australian ribeye”
So Miyazaki’s Wagyu losing to Australian Wagyu? 🤔
No. Japanese waygu is definitely better by a mile. The difference is the cost to quality ratio. Japanese waygu is REALLY REALLY good but it's super duper expensive. As for Australian waygu, it's still delicious but it isn't AS GOOD but it's cheaper so you can eat more of it.
Japanese beef : world’s best.
Australian beef : second best.
It’s still good steak. Relax.
every market types always have a competitor
This is CZcams. You think we came here to relax? I need you to fight me & hurl your worst insults my way for completely innocuous comments.
What about Korean beef? Isn't it better than Australian beef?
Australian wagyu is still far behind A5 japanese wagyu.
For hardcore wagyu lovers, there is even a grade higher than A5, if you live in the area of Matsusaka.
The best of best, Tokusan Matsusaka beef
I like BBQ, I haven’t had the chance to taste Japanese wagyu, it’s to pricey for me. When I BBQ theirs a minimum of five people around. If it cost $100 each, that’s $500 for all of us to eat. I rather buy Prime Brisket & Dino Ribs to smoke in the offset smoker. And a couple of Australia Wagyu to eat before the ribs & brisket are done.
If I ever visit Japan, I’ll definitely gonna try Japanese Wagyu.
Where does Kobe beef stand?
@@maniacpwnageking It hasn't entered a wagyu competition in years iirc. Just the most well known brand in the US due to a former basketball player's name.
How about olive wagyu, the rarest beef in the world?
18007422066 calm down weeb
Japan s waygu is all about the quality even if it costs more than double then their competitors
But you are Hindu what do you know about beef?
You eat beef☹️
@@PritamDas_26 like there is a huge taste difference between beef, buff and veal. That's the basic stuff 😂... What else do I need to know it's all about the experience
@@akshat6007 yep
@@PritamDas_26 also not a hindu, I'm a sikh but both are dharmic religions so doesn't matter much
I'm pretty cheap so I can't believe I'm about to say this....The Japanese A5 Waygu steak I once had was worth every penny. I will never have it again, but I'm glad I experienced it once.
It really depends what you want from a steak. If you like beef fat and a mild taste, you would go for Japanese A5. If you prefer the meat over fat, but still want it tender then go for Australian Wagyu. I had Australian Wagyu and Japanese Wagyu. Both are 2 complete different things, especially when it comes to mouth feeling.
The Australian Wagu isn't close to an A5 Kobe. His prices aren't lower because he's "more efficient". They are lower because he is offering a much lower quality product. His marbling wouldn't even qualify as A1.
Right? Is it Good beef? Yes is it WAGU..NO no it isn't
Pisses me off.. this guy is lying through his teeth on film!
@Jamie Clore There is no doubt he found MUCH better quality Australian beef. It still isn't A5 marbling. Maybe A3. But at 30% of the price, I'd buy it for sure. Plus A5 is so rich you really don't want to eat a large steak of A5. Maybe 4-5 oz of filet mignon. If you want a 20oz porterhouse, I'd pick guga's version instead. Also he really overcooks his steaks.
The Kobe is noticeably better. I'm not sure if I'll spend that much on either again unless I find a way to add another 0 to my income but I'm glad I crossed that one off the bucket list.
"A1/A5 etc" has absolutely nothing to do with the marbling.
Japanese: care for the cow from birth.
Australian: goes all nerd science on the cow.
If "care" means shackled to a feeding trough then sure.
Australia is a part of China now
@Grimm Viper At least Japan is standing up to China, not like Australia.
@Grimm Viper I have. Why do you think the rest of the other people replying as such, because this is what Australia looks like to the rest of the world. The slave of Chinese government.
@Grimm Viper "Indian dude"
If money wasn’t an issue, I’d take the Japanese Wagyu every day. That marbling is incredible😍
and thats why australia is out selling japan
@@brendonrookes1151 That's why fast foods like Mcdonalds sells more than vegetarian food chains*
You’d get a heart attack in about a year
@@lihanou it would be worth it
@TheEditor107 well yeah. It’s super rich
When you can't properly pronounce WAG-YU *YYY* but act like you're an expert on it anyway. Thumbs down wallstreet, thumbs down.
This made me admire the Japanese ranchers even more. Obsessed with a quality product.
funny how the Aussie farmer belittles the "OLD" method that the Japanese are doing while still having lower results than an actual Japanese wagyu
Weeb
@@turkeysgotmorecloutthanyou weeb
the world has progressed past the need for japan
@@daemfbesity the world has progressed past the need of the middle class and lower.
Yup. Its crazy. Ill take the good old fashioned stuff any day.
Wagyu literally means “Japanese beef” i don’t understand how Australia can ever generate Japanese beef
I never had a chance to try the jp's wagyu, so never knew how tasty it is.
But I did try the aus's wagyu, to be honest it tastes superb, its juice and melted, just amazing
"Wagyu" literally means Japanese beef. Australian wagyu is like saying French wine, made in China.
But not really - Wagyu is a breed of cattle.
Consumers won't care so much, but I'll probably try out the meat in Japan just to taste the price.
和 wa. means Japanese style.
Put wa in front of words make Japanese style or made in Japan.
Like
Opposite word is “Yo”洋
洋Yo means foreign style, mostly uses
When telling it’s westerners style.
So
Wa-Shoku 和食 Japanese food
Yo-Shoku 洋食 western food
Wa-gashi 和菓子 traditional sweet s
Yo-gashi 洋菓子 Cake ice cream etc
And the point is , it’s not about who it made or where it’s made.
If an American cook in Japanese restaurant in NY , that’s a “waShoku chef “
I don’t have any problem that Aussie people call the meat wa-gyu
because it has something related with Japanese meat. And you want to apeal its Japanese style meat.
But if you want to apeal them as Australian original, and want to hide the Japanese image , you shouldn’t use wa I guess.
So I think Aussies people are honest
Using the word wa and doesn’t try to hide it’s Japanese original.
That’s respectful and fair .
Most of the countries just steal it and say it’s my original.
Yeah it’s referring to the breed just like how angus is. Like merlot is from grape from France but like wagyu, it’s produced elsewhere too or Parmesan cheese outside of Parma
Taco Q Thats exactly what I wanted to say!
And one more thing. If you call it “Kobe beef” without permission or low quality,
That’s a problem. You have to protect the brand image.
wagyu literally means "Japanese beef". Raising japanese cattle at somewhere else doesn't make your meat a wagyu. And the reason is clear because they are obviously different in quality
Yeah it does lol.
Wagyu in this sense is the breed of cattle that the Japanese has also called wagyu. These Australians were able to get thier hands on the embreyos of Wagyus, but thier wagyu is 50% wagyu and marketing it as that. Hence the lower price.
@@Timothee_Chalamet_CMBYN yeah we know, but even to the japanese people, they know their brand "wagyu" are not the actual "wagyu"
yeahyeahnatnat it's not full
Wagyu, it's 50% wagyu for a lesser price. The Japanese just mad now that the Australian selling more then them. 🥱
@@Timothee_Chalamet_CMBYN Sorry, I know you want to point out about the brand, but my problem is with the name "wa-gyu". even if they use 100%, what they are selling is still not "Wa-gyu", bcuz "wa" literally means Japan, and raising japanese cattle somewhere else won't make your "gyu" a "wa". Sorry I am repeating myself.
That throwing stick stunt of yours has boomeranged on us!
2:49 that made me laugh not a hard laugh but more of a "I won the argument" laugh
It’s hard to believe the Australians actually believe they have a similar product. It’s not even close
There are better Australian Wagyu farmers out there. Look up blackmorewagyu.com/
They just trying to make money and steal the market from Japan.
See A9 Australian Wagyuu.
It’s literally the closest thing you can get to wagyu if you want to eat it as a thick steak which is preferable to westerners
yeah it said their english is the same as other english... come on now...
I've had both Japanese and Australian Wagyu, without a doubt Japanese Wagyu was out of this world. The quality was unbelievable!
They have different purposes. Try eating the Japanes Wagyu with A5 marbling as a 2 inch thick steak. Good luck trying or even wanting to finish. The fat content is too high for western steak cooking.
Loveflying they don’t usually serve it where the fat will become overwhelming... us Japanese people believe shabu-shabu is the best way to consume wagyu. Shabu-shabu is wagyu that is a couple millimeters thick that is cooked in a seaweed dashi for a couple seconds. the yakiniku places don’t serve big pieces. the thickest piece of wagyu they will serve is a small 2 inch by 2 inch with only 1 inch in thickness.
@@yutoshiraishi2451 Exactly. That's why Australian farmers crossed the cows with holsteins to reduce the marbling level and make the beef more suitable to western steaks.
@@loveflying4488 That's it! It's the cultural difference! Most Westerners prefer Thick beef steaks whereas most of the asians prefer Thin shabu-shabu beefs.
Loveflying no it’s not it’s to reduce costs
Basically your "Best coffee in town" versus Starbucks
I just bought a ribeye steak for an insane $114. Will be cooking it this weekend. I like that Australia is competing with Japan as competition improves its products and prices.
There needs to be a protected origin of denomination for Wagyu, just like there is for Champagne or for Gruyere or for Port AKA: Wagyu can only be called Wagyu if it's produced in Japan under specific conditions, just like Champagne can only be produced in the Champagne region or how Iberico Ham can only be produced by acorn-fed pigs in the Iberian Peninsula.
Or tequila
Doesnt really work though, because wagyu comes from the breed of a cow, as long as that breed is maintained it is wagyu beef.
That's what Kobe Beef is for. From Kobe Prefecture.
Catfish name can only be used for Southeast United States.
The same species of fish from overseas must be called Swai.
@@JipJDB Which species of catfish? They're the most common fish on the planet.
Also, you'll note that American laws don't actually apply to either Japan or Australia.
I live in Australia, and the local beef here is great. But, when I went to Japan last year and tried their Wagyu, boy, was it incredible! I gotta admit the Japanese do it on a different level. Having said that, one also has to understand not everyone can afford premium beef. Maybe the hard work and the art that the Japanese put in it justifies the price, but it can only cater to a very niche segment of the market. In which case, Australian Wagyu can be the perfect cheap alternative for the mass market.
there's no Australian wagyu. wagyu means japanese cow
there's no cheap alternative to certain things
@@zulfanirich7594And that breed of cow was IMPORTED from Japan in the early 90’s.
So yes, its Japanese beef that now resides in Australia……..
@@zulfanirich7594 You're clueless, some of the best Wagyu comes from Australia and is exported to Japan.
@@zulfanirich7594Wagyu is a cow breed, it can grow in any climate that supports them
There's a reason we call the stuff straight out of Japan just Wagyu whereas we differentiate the others like Australian Wagyu, American Wagyu, and etc. You can't beat the taste of the original unless you follow their methods
They both look amazing!
I'm Australian and I support Japanese Wagyu. Their method is far more authentic and special.
Ditto - me too.
Japanese wagyu isn't nice though. it's like drinking the meat you don't even get to shew it it's a horrible feeling for my personally.
@@MysticalGB lol, overexaggerate much? Wagyu has the perfect texture and taste
@@MysticalGB have u ever tried wagyu? U suppose to cook it so the fat melts u dont drink the fat dude .
@@yukytr The fat melts and then sits inside the meat. Its more like a mouthful of oil.
I love how bruh compares wagyu, 9/11, and the kennedy assassination
he didnt even live the kennedy assassination....
It wasn’t even a comparison.. its a metaphor
not a comparison, he was using it to express that he hadn't been in the wagyu business for a very long time
@@armuk Actually it sounded to me like he was suggesting that he remembers where and when he had his first wagyu the same way others remember where they were on 9/11 or when Kennedy was assassinated. Personally, I don't think that's such a great comparison, but to each his own.
armuk Wow. You really didn’t understand what he said. I’m sure of he had the chance he would take back those words. Really unaware how insulting that was to an entire country
Good article
Thanks
My gout flared up from just watching this. 😅
I'll keep buying the japanese wagyu
Good luck to your wallet
Javabasily he's rich
My thoughts exactly...
Australian tastes better imo, especially in large quantities. I've gotten an 8 oz Japanese A5 and I had to stop eating it because it was too fatty.
@@sasukesuite1 Australian one is better for steaks, while the Japanese one is better for hotpot, bbq etc.
JAPAN - QUALITY!
AUSTRALIA - QUANTITY!
@@Jumbo_J There are better Australian Wagyu farmers out there. Look up blackmorewagyu.com/
Simply put
There's a reason the rest of the world wants Australian beef champ
Never thought I'd hear "where were you at when Kennedy was shot" compared to eating steak
I know right 😂
You know Aussie “Wagyu” is nothing on par when you can order it down the pub for $50 with chips and salad. Proud of our farmers and meat but this is like calling a sedan a hypercar cause it has a spoiler and nice wheels.
Honestly there wouldnt be such a fuss if they would just call it something other than Wagyu. If you are not adhering to the Wagyu diet proper raising techniques stop using the Wagyu name to push your product Australian "Wagyu" tastes amazing. Its just not Wagyu.
The cow breed and thus its genetic makeup are also called Wagyu, though. They actually went out of their way to get the embryos and sperm for it to be a Wagyu cow, just like one could get a longhorn cow, or an angus cow.
If the Japanese had named the breed and the product different things, they'd probably be calling it what the breed is still in Australia.
@@Dumdumshum Wat? The breeds and the product are named different things. The breeds of fattened cattle in Japan have their own names as they are from different regions and although are native, are not like eachother. Most of the Australian fattened cows are cross bred "Wagyu" since they needed to rush to meet demand. Now although Wagyu across Japan will be labeled differently such as Black or Polled, its still Wagyu since its raised from the native fattened cows with a consistent tradition. The cross bred cows in Australia do not have the same base diet or grazing patterns and do not follow any of traditions that the different farmers in Japan raising multiple breeds of cow adhere to.
@@meowmixmeowmix Fair. I stand corrected. Thank you.
Oh look - another person trying to outdo traditions whilist telling everyone is the future. classic
Japan: i'm going to take care of my cows
Australia: OI MATE CHUCK EM NEEDLES INNIT
Straya😂😂 gotta get the cow preggo somehow
lol
Haha haha this made me laugh.
🤣🤣🤣
Heheheh
I want to try that looks delicious 😋😋
This is the future. Honestly pretty cool
The way the Japanese do it is a beautiful art while making profit while the other countries just use it for profit.
michael hall yup! that’s why I said the Japanese take it as an art while making profit. :D
@@RC-rk2xs awards doesn't mean strong market competitive. Refusing any modern technology isn't respecting the culture but just stubborn.
As if that makes a difference in terms of taste! If A is objectively better than B in terms of taste then it matters but if you cannot tell the difference it’s does not matter.
This is like US wine making 40 years ago. Today US wines beat out the best from France despite not having the tradition that the French have.
@@miketheman4341 what, US wines are better than French?, people win once in a while but wine is Mediterranean
KIM
You missed the point! If you knew anything about the world of fine wine you would know that CA wines regularly best out Europe’s best. That the analogy!
Name anyone in the industry who denies that fact?
I THINK it is fine to ask such a high price for a product like this they invested a lot in premium cattle feed with very high standards.
Quality and diginity in farming is so important so that the cattle can have a good and relaxed life.
Wagyu cattle in Japan isn't treated humanely. They're barely allowed to walk around. This Australian farmer is MUCH more humane.
djokawari aha funny. then why is there more marbling on the Japanese wagyu than the Australian wagyu? tell me
@@yutoshiraishi2451 Are you joking? Marbling does not equal humane treatment.
djokawari then what does mean humane treatment? cross breading other breeds of cows and ruining a Japanese breed?
@@yutoshiraishi2451 You're an idiot if you can't understand that walking around is good for cows.
The Japanese should put a trade mark right like the French champagne where the word Wagyu can only be from Japan, produced in Japan.
I have tried both of them and i appreciate and love both of them
Japanese: Traditional care.
Australian: Scientific care.....
Japanese: LOL
Japan is regarded as the most technologically advanced country in the world, yet their traditions are holding them back. im sure the Aussies will perfect the marbling over time and produce a product just as good or better. traditon cant beat science
@@godz1379 Even if that turns out to be true, people will still spend more on the Japanese beef because of the artisan nature of it.
@@godz1379 I'm pretty sure that the Japanese are using technology in producing their beef but in a manner that culture holds a lot more importance. Whereas the Aussies are using only technology.
Not Australia, Chinese influence. Australia lost its credibility long ago.
Its really the weather mainly... The Aussie farmers are at a great disadvantage with the weather.
No. Japan, please don’t change your ways of making wagyu
well they love their animal...
Yeah, why get rid of this unique product just to boost the economy? I can't understand why that guy would make such a ridiculous suggestion.
Does someone has contract of this Australian farm? I’d like to order it. Thanks.
The Australian beef looks fine, but it doesn’t even begin to compare to the quality of the Japanese beef. It’s a night and day difference!
"this is what we are having today"
grabs a strip of wagyu from a shoe box
czcams.com/video/EBj5tzx68es/video.html
Australians really ask themselves where they were on 9/11 and when Kennedy got shot?
Yes and the moon landing
I was surprised by that too. I know those were major events for us Americans but I didn't know it was ingrained in the memory of some people in other countries.
Aussie here. America's problems are the world's problems...
no he was just using using those examples for an international audience nobody here in australia would give that much attention
@@hoilst that comment had me worried...
Stay with quality, not quantity! Quality always wins!
and when some one can sell more then u dont cry that your sales are being taken by a cheaper version
Welp it doesn't seem like thats the case right now
Don't see the point of comparison. Even without the high cost, wagyu is so high in fat that it's not for large consumption like steak. That's why they serve you in little pieces in Japan.
Wagyu means Japanese cow, I don't remember Australia being in japan
Hahaha
It's also in the Eurovision... So go figure!
Well there was a time that it almost was! :)
And they are the same JAPANESE breed of COW. Are you simple?
@@SeanAlcorn Keyword almost.
every time she says wagoo one more of my haird go grey
Why?
@@farhannavas2690 i don't expect people to know how Japanese words are pronounced.
But when a professional reporter can't even pronounce all five sounds in a five-sound word, I don't think that person's a good fit for a WSJ position.
YAGOO beef
It would be like if she pronounced Tokyo as toh-koh or Kyushu as koo-shoo
@@Flint_Ironstag or pronouncing New York the same as Newark.
Nothing in the world beats authentic Japanese wagyu beef.
As a person coming from a developing country, what Australia did is a great deal.
In a few short years, we are going to see a Netflix documentary called Wagyu King.
At no point did that Japanese farmer mention Australia at the start.
There will always be a market for genuine artisan style Japanese produced wagyu and will be considered a highly prized premium artform even if the Australian product becomes more common
A lot of comments from people who have never had australian wagyu, it's truly special especially for the price
Can't they just call it Australian beef and not Wagyu though? They're clearly not the same meat.
Jet C
Because they're from the same breed of wagyu so they can call it that
This reminds me of how 1 Scottish distiller wasn't happy when a Japanese Scotch won best Whiskey award because he claimed the Scotch is defined by the Scottish climate and it cannot be topped being made somewhere else. He said something along the lines of Scotch is to Scotland as Waygu is to Japan. Now look where are now hahaha,.
eWorkx Except the northern part of Hokkaido, where Nikka is made, IS very similar to Scotland and was chosen for that reason. This is just Australian farmers trying to pass off cheaper meat for higher prices.
It's marketing, and sadly the term is unprotected. However they got the DNA of the wagyu cow to Australia, it's their excuse to call it "wagyu" because it derives from the same "gene" of cattle. Even if the care to raise the animal is not there, the reasoning is enough for them to use so they can capitalize on the demand market for wagyu. "This wagyu is really expensive, so I'll buy the cheaper one since they're both wagyu" is literally their selling point
If Japan had put a greater effort to protect the name, maybe the distinction would have been more than "Japan vs Australia" wagyu, but at this point, it feels too far gone to battle
@@Steve-so5lg Similar is not Scotland though and that was the basis of his sad argument.
Every time I hear this marvelous product being called “Wagoo” I imagine a snotty wide-eyed toddler struggling to pronounce the adult word Wagyu.
Vocal translation is very important.
Difference in quality is huge. Look at the how frosty Japan wagyu is. Although Australia wagyu price is really reasonable. I don't mind having it every weekend
So everyone here had an argument about what the farmer said while ignoring the fact that Australia is making Japanese knockoffs ?👀
What's even crazier is that some people in this comment section is claiming that "tHeY aRE tHe sAmE"
@@anime-tiddies bunch of weirdos I tell you☕
@@anime-tiddies australia came in with supply when japan couldnt hack it
Japanese wagyu, natural.
Aussie wagyu, science.
So carefully balancing a diet like the Japanese farmer did isn't science?
Being chained to a feeding trough for the entirety of their life isn't natural. It is "traditional" though, like force feeding geese to make patte is traditional.
No such thing as Aussie wagyu.
What’s the best website for Australian waygu
“It’s meant to be consumed in small quantities.”
Hold up, you’ve lost the US market.
right i want AT LEAST a 1LB ribeye.
My heart goes to Japan, but my wallet ask for Aussie wagyu.
if you see the price... still cost too much.. i only eat them when they had a promotion.... just love it..
I have tried both. They are to be eaten quiet differently in my mind. The Australia wagyu beef can be consumed almost like any regular beef. The Japanese wagyu beef is meant to be eaten in smaller quantity. The Japanese farmer has it correct. It is like consuming caviar. You are not suppose to eat a whole bowl of caviar as lunch.
Get ready for prolonged pandemic and most will pivot away from these ultra luxury purchases
Louis Vuitton vs. Calvin Klein
Aussie wagyu you can have it like once every fortnight, Japanese wagyu is like once every 6months.
Those two strips of beef were clearly different. I guess much depends on whether you prefer higher marbling or not. The Japanese looks like fat with marbled muscle, while the other looks like muscle with marbled fat.
So what? Once it's cooked, the fat melts away.
Gary Rumain The number one rule of cooking high grade marbling beef is to never overcook it. Not all of the fat melts away, otherwise you are wasting the ingredient
I love when the closed captioning says [speaks in foreign language]
Japanese Wagyu is clearly the winner because of QUALITY.