Wagyu Beef

Wagyu is a Japanese cow breed that is genetically distinct. Because 'wa' means Japanese and 'gyu' means beef, the Japanese word Wagyu can be translated to mean Japanese beef. These cattle are carefully guarded by Japanese farmers who have received the DNA from their forefathers and consider it their responsibility to preserve this natural resource for future generations.

Wagyu beef is noted for its fat marbling and rich flavor, making it more juicy and tender than ordinary steaks. The term wagyu refers to a Japanese cow, and the majority of the best wagyu beef comes from Japan. However, wonderful American wagyu beef is now available, giving Japanese wagyu a run for its money. Matsusaka in Mie Prefecture produces the most costly cut of Japanese wagyu.

These Wagyu steaks from Japan are from virgin female cows. In 2002, a Matsusaka cow sold for 50 million yen, or about $400,000, at the market.

Price: $450 a kilogram