Japanese Wagyu Price Guide: Costs and Quality

Known as one of the most expensive and mouthwatering types of meat, Japanese wagyu beef is a must-try for those visiting Japan. 

We’ll be sharing a detailed guide on the pricing and grading of Japanese wagyu, as well as giving recommendations for the best wagyu restaurants in all the major cities.

In modern times, the term “wagyu” refers to four types of cattle native to Japan, all of whom have the gene for marbling and even fat distribution. Not all beef is the same, however. In Japan, the production of wagyu beef is heavily regulated, and the Japanese Meat Grading Association (JMGA) oversees the lineage and grading systems of every farmer and restaurant involved. 

What makes wagyu beef stand out is the high oleic acid content, which gives each cut a distinctive pink hue and marbled appearance. The umami flavor and melt-in-your-mouth texture are what make it a luxurious experience, whether you’re having a wagyu beef sandwich, yakiniku or sukiyaki.

Find out more: Beginner’s Guide to Wagyu: Types, Grades & Where to Eat

In Japan, beef grades are approved by the Ministry of Agriculture, Forestry and Fisheries and overseen by the Japanese Meat Grading Association (JMGA).

Ever heard a restaurant boast about offering A5 wagyu? This is a significant accolade, as it represents the highest grade of wagyu based on two critical criteria: yield and meat quality.

The yield grade measures the percentage of edible meat from a cow and is categorized into three grades: A, B, and C, with A being the highest. Meat quality is assessed based on four factors: marbling, meat color, firmness and texture, and fat distribution.

Quality is graded on a scale from 1 to 5, with 5 being the highest. Together, these criteria create up to 15 possible combinations for wagyu beef grading.

 Each criterion within meat quality also has its own specific standards.

1. Marbling (サシ, sashi) is one of the most notable characteristics of wagyu and is assessed using the Beef Marbling Standard (BMS), which scores from 1 to 12.

2. Color is evaluated by the glossiness of the red meat, using a chart called the Beef Color Standard (BCS).

3. Texture assesses the firmness of the meat; paradoxically, firmer meat indicates good moisture content and excellent texture.

4. Fat quality is determined by the color of the fat, with whiter fat indicating better quality and yellower fat suggesting lower quality.

One of the hallmarks of wagyu beef is its marbling. The white part is the fat, and the more marbled your cut is, the better the taste and texture will be. To achieve this, Japanese farmers use cattle exclusively raised for beef production in stress-free environments. We’re talking about a diet of grass and grain and even massages! 

The results will show for themselves in the BMS, or Beef Marbling Score, which ranges from 1-12. Premium wagyu beef will score between 8-12, which will come at a higher price point. 

The amount of marbling you find in your steak is heavily influenced by the cut you’re having. Different cuts of beef have varying degrees of marbling, with some cuts like ribeye, short loin, brisket and chuck being known for their higher marbling content.

Ribeye: ¥25,900 per kilogram as of 2025.

Sirloin: ¥7,190 per kilogram as of 2022.

Tenderloin: ¥16,155 per kilogram as of 2025.

Brisket: ¥773 per 100 grams as of 2022.

If you’re outside of Japan, you can buy Japanese wagyu beef at online retailers such as DeBragga, Holy Grail Steak Co., Crowd Cow, Rastelli’s, Snake River Farms and Chicago Steak Company. 

Keep in mind that not all of the wagyu on these sites is Japanese wagyu, so the taste and texture might differ from what you would have in Japan. 

If you’re in Japan, Rakuten and Amazon Japan have sellers offering Japanese wagyu beef. Be sure to look at the certifications and reviews to find the best product.

You can pick up wagyu cuts at grocers like Seiyu and Aeon, as well as department stores like Isetan Shinjuku and local markets like Tokyo’s Ameyoko Market. Of course, a visit to Kobe or Matsusaka is also worth putting on the itinerary if you want to eat the best of the best straight from the source.

If you want to know whether the restaurant you’re eating at uses authentic wagyu beef, you can ask to see a Certificate of Authenticity, which comes with every head of wagyu.

If you don’t like confrontation or don’t have the language skills for this, an alternative is looking for a bronze statue with a cow on it, which is gifted to all restaurants that use Kobe beef, specifically. 

The grading system is another clue. A5 is the top score in both categories, signaling a good ratio of meat to carcass weight and top marks in Beef Marbling Score (BMS), Beef Fat Standard (BFS), Beef Color Standard (BCS), and firmness and texture.

Most importantly, inspecting the look of the wagyu beef itself is important. Authentic Japanese wagyu beef will be pink in color all the way through, not red. The marbling is obvious to the naked eye, with thin veins across the entire cut. Finally, there’s no chewy fat cap like on American domestic beef; instead, the fat is evenly integrated.

Another important note: the price. If it seems too good (or cheap) to be true, it probably is. Don’t expect wagyu beef from fast food restaurants or stalls in Japan, and instead save your money for the restaurants that can properly source and prepare a meal you’ll remember for a lifetime.

As a foodie paradise with some of the top restaurants in Japan, Tokyo is a great first stop on your gastronomic wagyu journey. Check out our list of the best wagyu in Tokyo and the most affordable wagyu restaurants. 

Trying to figure out the best way to stick to a halal diet and enjoy Japanese Wagyu beef to the fullest? Here’s a list of halal wagyu restaurants in Tokyo.

For a truly luxurious wagyu dining experience, consider Michelin-starred Oniku Karyu, which we have a full review of here.

If you find yourself craving wagyu beef while in the former Edo capital, look no further than our list of the best wagyu restaurants in Kyoto.

Arguably just as passionate about their food, Osaka is another top destination for eating premium wagyu beef. For our recommendations, check out the best wagyu in Osaka.

Home of the internationally renowned Kobe beef, there’s no better place for fans of wagyu to consume it than the city of Kobe. Explore where to eat Kobe beef in Hyogo Prefecture.

The wagyu beef craze is here to stay, but what does the future of wagyu beef prices look like in Japan? As of 2021, the market size of wagyu beef was reported to be 2,017 million. By 2030, it’s predicted to grow by 8.4%, reaching 4,108 million in the next five years. 

Wagyu beef is three times the cost of other types of cattle due to the difficulty of sourcing cows with the marbling gene and the skill required to raise them in a favorable environment. With farmers aging out of their careers, the number of beef cow farms in Japan is decreasing. 

There are measures such as the Beef Livestock Stabilization Program being implemented to help close the gap between overwhelmed suppliers and global buyers, but one can expect that the price of wagyu beef will likely increase in the coming years, further driven by factors such as inflation and the weak yen. 

The promise of lab-grown wagyu beef, however, which was first 3D-printed by scientists at Osaka University in 2021, offers an interesting and potentially more sustainable alternative to the sticker shock of farm-raised cattle.

Interested in more beefy content? Check out these guides to Matsusaka beef, Kobe beef, wagyu and a vlog of Shizuka Anderson trying wagyu beef across Japan!