used in japan and prized for its rich
marbling and buttery taste high-grade
wagyu can cost up to 200 per pound and
the cows themselves can sell for as much
as 30 000
these cows were bred for physical
endurance
giving them more intramuscular fat cells
the fat is distributed more evenly
throughout their muscle which is why
wagyu beef looks pink and tastes so
tender the fattening farmer will keep
the animals in small pens and feed them
a mixture of fiber and high energy
concentrate made from rice wheat and hay
they're often fed this three times a day
for almost two years until the animals
are almost 50 fat
a length of the fattening process and
the import prices of the huge amount of
concentrated feed increases the cost of
the beef and over this fattening period
each cow will eat 5 tons of feed