• Long-Rib on the plate
  • Steak and Eggs on the plate
  • Preparing meat on the grill

Japanese Wagyu Steak at the Butcher's Tale


Wagyu steak, also known as Japanese Kobe beef, is a type of beef that has intense marbling with fat for a distinctive flavor and texture.

Produced from Japanese Black cattle, Japanese wagyu has become known for its snowflake-like marbling. The wagyu featured at The Butcher's Tale has won the "Wagyu Olympics" in 2007 and 2012 which is the first time in the history of the tournament that a brand has been able to win consecutive awards. It has also won the Prime Minister's Award for excellence for the third consecutive time, which is also the first time in the history of the tournament that a brand has won 3 consecutive awards. Come enjoy the best wagyu steak Minnesota has to offer at the Butcher's Tale.

What is Wagyu Beef?

Wagyu beef is a type of high-grade meat that comes from pedigreed Japanese breeds of cattle known as Wagyu (和牛). It is known for its intense marbling, tenderness, flavor, and higher fat content than other types of beef. Wagyu typically refers to four distinct breeds: Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn.n.

To be labeled as wagyu in Japan, cattle must follow strict guidelines for rearing and feeding. They are fed a specialized diet, which contributes to the intense marbling, buttery texture, and unique flavor. This makes Wagyu beef expensive, but delicious. Calves are fed by hand and even wear coats in cold weather. The cattle are brushed to relieve stress and increase blood circulation, and sake is fed to them in hot weather to stimulate their appetite

Japanese black cattle are often raised in ventilated barns and given names instead of numbers. Their diet consists of rice straw, maize, barley, and whole crop silage. They are allowed to grow up to 1500 Pounds, which takes about three years.

What Is the Quality Difference Between Wagyu and Regular Steaks

The differences between Wagyu steak and regular steak go beyond just flavor and fat content. When comparing Wagyu steak to your average steak, there are a few key distinctions.

Flavor-wise, Wagyu steaks are more intensely marbled with fat which can give it a richer and more buttery taste, and in terms of look, Wagyu steaks are usually darker in color than regular steaks.

When it comes to nutrition, Wagyu steak is a healthier option than regular steak. Due to the high fat content in Wagyu beef, it is rich in vitamins and minerals such as iron and Vitamin B12 that are essential for maintaining overall health. It also contains higher amounts of omega-6 & omega-3 fatty acids and monounsaturated fats which may help reduce the risk of heart disease.

In terms of preparation, Wagyu steaks should always be cooked at a lower temperature than regular steaks in order to preserve the moisture and tenderness of the meat. This method also helps to keep the fat from burning and gives the steak an even flavor. Sous-vide cooking is ideal for Wagyu steak as it preserves all of its unique flavor and ensures that it cooks evenly.

Why Is Wagyu So Rare?

The rarity of Wagyu steak is largely due to the fact that only certain breeds of Japanese cattle can be classified as Wagyu. These breeds are carefully managed and tracked in order to ensure that they maintain their superior genetics and flavor. Additionally, these animals need to be raised with special care and attention in order to produce the highest grade of beef possible. This all makes Wagyu steak a rare and expensive indulgence.

When it comes to Wagyu steak, there are strict grading requirements in Japan that all producers must meet. The most important factor in grading Wagyu steak is the amount of marbling present in the meat, as this contributes to the richness of flavor. Other factors taken into account when grading Wagyu steak are the meat's fat content, color, texture, and aroma. All of these factors must meet specific requirements before the meat can be labeled as Wagyu.

The result of these strict grading standards is that only a small percentage of beef producers in Japan can actually produce Wagyu steak. This rarity makes it one of the most sought-after steaks in the world, and its high price tag reflects its superior quality.

Unfortunately, due to import regulations, Wagyu steak can be hard to come by in the United States, making it a rare and expensive treat. At the Butcher's Tale you can enjoy the highest quality of wagyu steak, imported from Japan.

What Makes Wagyu Beef Expensive?

The most defining feature of Wagyu beef lies in its high fat content - Wagyu beef can be up to 10 times higher than other types of beef! This abundance of fat also provides Wagyu steaks with their signature marble-like texture, which is incredibly tender and juicy.

In addition to its flavor and texture, another factor that makes Wagyu beef special is the strict quality control system used to ensure the best taste.When it comes to preserving the quality of Wagyu beef, Japan has a rigorous quality control system in place to ensure that only the highest grade steaks reach the market. Every cut of meat is carefully inspected during the selection process and graded on various criteria such as fat content, marbling, and texture. This helps to guarantee that every piece of Wagyu steak is of an exceptional standard. These special qualities make it more expensive than regular beef, but certainly worth the price!

Visit our menu for all Wagyu Steak offerings.