It is considered the most exclusive beef in the world. Some rave about a taste experience that melts in the mouth, others find the hype completely exaggerated. We are talking about Wagyu.
But what is really behind the myth? Why is Japanese Wagyu traded at exorbitant prices? And does Wagyu really have to come from Japan, or can Germany also compete?
In this video, we trace one of the most fascinating cattle breeds in the world. From its origins in Japan to modern breeding farms in Germany, we discover what makes Wagyu unique and whether German Wagyu can truly come close to the legendary original.
What is Wagyu?
The term Wagyu actually just means Japanese beef. Wa means Japan and Gyu is translated as cattle.
Wagyu is a special breed of cattle originally from Japan. The meat from Wagyu cattle is highly marbled and known as the most expensive meat in the world. This is based on the different prefectures in Japan where these cattle are specially bred. Among the most famous are Miyazaki and Kobe.
The rearing process there is very slow and characterized by tradition and precision in Japan. Each prefecture has its own secrets on how they breed the cattle. It is only known that there is strict indoor housing. This means that the cattle predominantly live in enclosed barns.
They are also said to gain a lot of fat in Japan, which is why movement would be counterproductive to the result. Little is known about the feeding. The fatteners have special mixtures including corn, barley, and wheat - but these are trade secrets.
However, it cannot be ruled out that beer and sake are also used, so that the animals can gain more fat through increased appetite.
Why do Japanese fatteners handle it this way?
This method gives Wagyu beef a special texture and unique taste. The fat content of the meat is often around 50%. There are different quality levels, linked to the Beef Marbling Score (BMS). The BMS describes the value of intramuscular fat, which defines the taste and tenderness of the meat. The highest marbling grade is A 5 with a BMS of at least 7-8.
Known Japanese fatteners thus try to achieve this high quality level through their exclusive breeding. No wonder. In Japan, Wagyu is an absolute delicacy. And outside Japan, you can't get this special meat. Or so we thought, until we came across Wagyu Heiligenberg.
Wagyu Heiligenberg
But first, generally: As a butcher shop, we find animal welfare and transparency extremely important. We regularly highlight our partner farmers and also show this on YouTube. Here you can find a playlist for this. You are welcome to see where our other cattle come from, what it's like for poultry and lamb, and what an animal welfare barn for pigs is. But back to Wagyu Heiligenberg.
We meet Manfred Rock on his farm. He took over his father's business 22 years ago and has farming in his blood. He has made animal welfare his priority.
For this reason, he also shows us his huge pastures. There are 100 hectares for 200 cattle. We see how the Wagyus are doing. Romping cattle, big and small. The calves are born here. And Manfred fattens his animals for three to four years. For comparison: In intensive farming, it is usually only 12 to 18 months.
In addition to lush pasture grass, the Wagyus also receive grain. He grows the grain himself. However, he buys rapeseed meal, salt, and mineral feed. The reason: his animals should have a balanced diet. They should lack nothing. That's why he also refrains from using soy and other legumes.
However, feeding is not the only thing that speaks for animal welfare here. The Wagyus are not dehorned. This means that the cattle are allowed to keep their horns. But why did Manfred specialize in Wagyu in the first place?
Profitability is essential for such a husbandry system. But that is also logical. If you want to offer something to the animals, then the whole thing must also be able to finance itself. However, the Wagyu market is not as easy as one might imagine. Because: especially high-priced meat is looking for its target group.
Nevertheless, consumers want animal welfare. This is reflected not only in the federal government's annual nutrition report, but Manfred also notices this. The meat quality of Wagyu is also unparalleled.
German vs. Japanese Wagyu
The German Wagyu has a higher meat content, while in Japan the fat content dominates. Especially in Europe, this difference is well received. For this reason, it is also important to support local farmers. Meat from abroad and from the supermarket harms farmers and animal welfare.
But stop. We are also honest with you about this. We also offer meat from abroad. However, this is because it is purely about very exclusive cuts that cannot be found in this condition and quality in Germany. So don't worry - we are not sabotaging our own partners.
Our Conclusion
It is important that you now take the following away:
Japanese Wagyu is a delicacy and has a certain standard that can only be found in Japan. However, if you prefer a different type of husbandry, you are welcome to choose our German Wagyu.
The animals are doing very well with Manfred. The meat is of high quality and the fat content is significantly lower than with Japanese Wagyu. So if you want more meat, Wagyu from Heiligenberg is the right choice. But it is also not to be despised in terms of taste.
We remember: After frying or grilling, all it needs is a little salt and you have an exquisite piece on your plate. That's how good the inherent taste of German Wagyu from Heiligenberg is. However, taste should not be the only reason why you should buy this Wagyu.
If animal welfare and passion are important to you and you also want to ensure that both craftsmanship and such animal husbandry remain possible, you simply have to seize this opportunity. Because if no one truly appreciates this work anymore, it will no longer exist in the future.
