You’ve never lived until you’ve tried this Wagyu sandwich. The dish is called the Wagyu Katsu Sando – super crispy on the outside and super tender on the inside. There’s nothing quite like it.
So yeah, aside from the price tag, you also have to visit SakaMai (the restaurant that serves it) earlier than most. Good luck with that.
How Wagyu cattle are raised
But why does it cost $85? Because Wagyu is crazy expensive. To qualify for the Wagyu name in Japan, cattle have to be raised following strict guidelines, which include the following:
- Breeding cattle and pregnant cows are grazed on pasture while calves are fed in a certain way, using special feed, to ensure that the meat has a lot of marbling.
- Young Wagyu calves are fed a milk replacer by hand and wear jackets when the weather gets cold.
- They stay on a farm until they are seven months old, then are sent to auction to be sold to fattening farms.
- On the fattening farms, Wagyu cattle are raised in barns and are given names instead of just a number.
- They eat only rice straws, whole cropsilage and concentrate, and are grown to about 700kg. This takes about three years. For perspective, normal beef takes 15 months.
- Every single cow has a birth certificate, which lists its bloodline, so every piece of Japanese Wagyu steak can be traced back to a farm.