Wagyu Beef: Your Complete Guide to Getting an Affordable, Luxurious Steak in New York

Table of Contents

  • Introduction
  • What is Wagyu Beef?
    • How Are Wagyu Cows Raised and Why Do Their Conditions Matter?
    • What Does the Wagyu Beef Rating System Mean?
    • What's the Difference Between Japanese and American Wagyu?
    • What Are the Characteristics of Wagyu Beef in The United States?
      • Tenderness
      • Flavor
      • Juiciness
    • What are the Types of Wagyu Beef Steaks in New York, United States?
      • Wagyu New York Strip
      • Wagyu Tomahawk Steak
      • Wagyu Ribeye
      • Wagyu Tenderloin Fillet
      • Wagyu Teres Major Medallion (Shoulder)
      • Wagyu Short Rib Boneless
      • Wagyu Tenderized Cutlet
      • Wagyu Hamburger
      • Wagyu Brisket
      • Wagyu Chili Meat
      • Wagyu Beef Bacon
      • Wagyu Beef Franks
      • Wagyu Smoked Sausage
    • What are the Health Benefits of Eating Wagyu Beef?
      • High Ratio of Mono-Unsaturated Fat to Saturated Fat
        • Lowers Cholesterol
        • Prevents Coronary Disease
        • Helps Weight Loss
      • Significant Amounts of Oleic Acid
        • Good for The Heart
      • High Levels of Conjugated Linoleic Acid
        • Contributes to Weight Loss
        • Improves the Immune System
        • Helps Fight Cancer
        • Reduces the Risk of Heart Disease
        • Reduces the Risk of Type 2 Diabetes
      • Where Can You Find Authentic Wagyu Beef Steaks in New York?
        • How to Order Wagyu Beef Steaks Online?
      • What Are the Best Wagyu Beef Prices in New York, United States?
      • What Are the Typical Prices of Luxurious Wagyu Beef?
      • Is There an Affordable Wagyu Beef in New York, United States?
      • Which Wagyu Beef Steaks Should I Order Online?
      • How to Cook and Eat Wagyu Beef Steaks at Home?
      • Conclusion

 

Wagyu Beef: Your Complete Guide to Getting an Affordable, Luxurious Steak in New York

 

  • Introduction
wagyu beef new york

 

Wagyu is a valued beef since it is amazingly tender and has a buttery, sweet flavor. It's all about the beef's deep, fat marbling, which gives it a rich flavor. Wagyu beef in New York has superior quality, and a high-grade piece of Wagyu would literally melt in your mouth.

In etymology, Wagyu is a common term for beef in Japan; Wa (Japanese) and Gyu (Japanese for beef).

Most meat lovers are familiar with this Japanese beef, but what makes Wagyu beef so special?

For others, people think of "wagyu" as fat and delicious beef cut, while some have fantasies of a fine dining, authentic Japanese cuisine.

But let's settle it once and for all in this article– what sets Wagyu beef apart?

 

  • What is Wagyu Beef?

Wagyu is a beef cattle breed native to Japan. The word 'wag-you' simply means 'Japanese cow,' as mentioned above.

Wagyu cattle are substantially different from the typical breeds of British, European, and Bos Indicus cattle, which have been raised in Australia for more than 100 years. They are medium-sized, hardy cattle with a high disposition and unique characteristics of meat quality.

Wagyu beef is famous because of its top quality compared to other cattle breeds. Not only does wagyu beef have higher levels of marbling, but the texture of the meat is smoother, resulting in a more flavorful experience.

A 'top-tier beef' of sorts, Wagyu is known for its marbled look and for being so tender that it literally melts in your mouth.

 

  • How Are Wagyu Cows Raised and Why Do Their Conditions Matter? 

Four genotypes in Japan make up the Wagyu breed – the Japanese Black, the Japanese Tan, the Japanese Shorthorn, and the Japanese Polled.

Initially, the Japanese used Wagyu as work animals due to their sturdy size and physical stamina. Over the years, the breed has been admired to the extent that, in 1997, the Japanese Government proclaimed wagyu a national treasure and prohibited exports to other countries.

However, some embryos and live cattle had already been shipped from Japan to the United States.

Japanese cattle-breeders go a long way to giving their cows a zen-like life. They regulate the amount of noise so that the animals are not afraid. Farmers regularly replenish their water, so there's a steady stream of fresh, clean water to drink.

 

  • What Does the Wagyu Beef Rating System Mean? 

If you see Wagyu on the menu, it will likely be next to the A4 or A5 ranking, with A5 reflecting the highest wagyu rank. There are two components to the ranking.

The first factor—the one that separates A from your B—is yield. The "A" reflects the highest yield of beef, while the "B" rank would be granted to the scrawnier cow.

It would help if you heard another ranking scale to grasp the four or five: the Beef Marbling Standard (BMS) rating. The BMS is a scale of one to 12 that concerns both the quantity and the marbling consistency. A ranking of 12 means that you get the highest degree of marbling.

To be graded A5, the meat must have a BMS of 8 to 12. A4 is just below that amount, reflecting a BMS score of 6 to 8. We have four classes in the U.S. scheme, from Pick Option to Prime. A4 and A5 take up where Prime ends and goes beyond.

 

  • What's the Difference Between Japanese and American Wagyu?

The American wagyu beef can also taste marvelous. As it's so fatty and rich with the Japanese wagyu beef, most diners can't take more than a few bites of it before it's so overwhelming. So, if you're in the mood for a steak dinner and want a big steak, you just can't do that with the Japanese Wagyu.

American Wagyu packs the familiar beefy taste of an Angus steak. Japanese things are more like a light beer experience. You just don't have as much beefy taste, and then you've got that umami flavor that's hard to define. It's just as good as that.

If you have a chance, try various Wagyu styles from different countries and compare them to each other. You're going to discover something new, and you're going to enjoy it more.

 

  • What Are the Characteristics of Wagyu Beef in the United States?

 

The attributes of the breed are high marble, tenderness, and palatability. Even when mixed with other breeds, these traits are carried over and deliver high-quality beef with a great flavor.

Wagyu delivers reliably marbled low-cholesterol beef, regarded as the finest in the world, unprecedented in texture, tenderness, and overall nutritional consistency.

 

  • Tenderness

Its abundance of fat guarantees a tender, juicy and delicious eating experience. The fat in Wagyu has a freezing point lower than the temperature of the human body, which is what makes it melt in your mouth. 

Best of all, Wagyu is not only mouth-wateringly tasty, but it's also proved to be healthy for you. Wagyu comes filled with a higher concentration of monounsaturated fats (good fats), omega-3, and omega-6 than most beef.

 

  • Flavor

People who have had the privilege of consuming wagyu beef know that there are not enough ways to explain the flavor. Eating this meat is an experience-one that a person needs to last for as long as possible, so many will do what they can to enjoy every taste. 

For individuals who haven't had the luxury of eating wagyu beef, they're still wondering: does Wagyu beef taste different? The quick answer to that is yes. Let's just take a look at why this is the case.

Wagyu beef different from the other choices that can be offered on the market. It has a similar hearty taste to other high-quality meats, but it still goes way above what can be purchased in an online specialty store in New York.

So, why does wagyu beef taste so good? It's more marbling than most meats. It's the intramuscular fat that makes the beef so moist and juicy. What sets Wagyu apart from other meats on the market is that it has some of the best marbling of any meat found domestically. This fat also has a lower melting point, which gives it the characteristic buttery feel that helped make it popular.

Many people eat wagyu beef with a rich beef taste. When the meat melts, the rich aroma engulfs the senses. When it comes to the classic flavor of wagyu beef, it's like nothing that you may have tasted before.

Wagyu beef is extremely rich and juicy, which means that it's going a long way. It is not essential to have a slab of meat on the plate to have an elegant, sophisticated, tasty meal-though it is definitely possible to do so!

Wagyu beef in New York brings us to a whole new level of food, and it's one that millions continue to taste and appreciate. To improve the beef taste, consider adding several side dishes, including various vegetables and potatoes.

Since this meat is more than likely to have a buttery mouthfeel, it is often advised that various textures be added to the plate. This can involve the crunch of fresh veggies or crusty buttered bread. Wagyu beef may have a sweet finish, but it can be improved by adding something salty to the plate or matching it with a bold red wine.

Wagyu beef tastes different, and for those who have never had the chance to sample, this rich, tasty experience needs to be remedied as soon as possible. Here at Fresh Fin Gourmet, we're going out of our way to ensure that everything we bring to our customers is of the highest quality.

 

  • Juiciness

Wagyu is distinct from other beef types. Wagyu beef is unique since it is intensely marbled.

The higher the marbling score, the more tasty, tender, and juicy the meat is – 100% of the full-blooded Wagyu cattle have the highest marble levels of any beef in the world.

Owing to its marbled appearance and a high proportion of fat, Wagyu beef is juicy, soft, and mouth-watering.

 

  • What are the Types of Wagyu Beef Steaks in New York, United States?
types of wagyu in united states

Celebrate the next special day with a high-quality steak in NYC! Our specialty gourmet store is now importing wagyu beef, a high-quality Japanese steak coveted by chefs all over the world. Wagyu is very marbled, exquisitely smooth, and perfect for fine steakhouses or your homecooked meals for a fine-dining feel.

Below is the best wagyu beef in New York, brought to you by Fresh Fin Gourmet.

 

  • Wagyu New York Strip

The Boneless Wagyu New York Strip is impeccably marbled. For a great one 1/4-inch strip steak, heaven-sent deliciousness. These steaks have a fantastic taste and look fantastic on the barbecue.

 

  • Wagyu Tomahawk Steak

Tomahawk Steak is a bone rib steak sliced from the fore rib with the whole rib bone left. The long bone is French-trimmed, leaving an excellent presentation and a table conversation point for dinner.

 

  • Wagyu Ribeye

Due to the meat's excellent marbling, this cut of beef is full of flavor and will stay tender for much of the cooking period. This steak is better grilled or roasted and will stay tender to medium, even if it is still acceptable at medium-well. Due to its excellent taste, the Wagyu Ribeye Steak does not require any seasoning over-salting.

 

  • Wagyu Tenderloin Fillet

The tenderest beef cut. Consistently succulent and luxurious. This Wagyu tenderloin fillet provides a melt-in-your-mouth feel while having a mild taste and lightweight form. With its rich marbling of fat, it's the tenderest beef cut in the world, a renowned favorite.

 

  • Wagyu Teres Major Medallion (Shoulder)

The Teres Major is a particular muscle in the shoulder. Few meat cutters can remove this cut from the shoulder as it takes more time and effort. The U.S. Health meat cutters claim its tenderness and aroma more than it makes up for the extra work. It's just a tenderloin fillet in tenderness and called the shoulder tender.

 

  • Wagyu Short Rib Boneless

Wagyu Short Rib Boneless offers flavorful, well-marbled meat, and short ribs always seem perfect for the grill. It's perfect for a family bonding in the backyard or a unique course for a celebration at home!

 

  • Wagyu Tenderized Cutlet

Our 8 oz blade tenderized Wagyu beef cutlets are available in 1 lb. bundles with two cutlets per box. Delicious with chicken fried steak or even for kids with steak fingers!

 

  • Wagyu Hamburger

Fresh Fin Gourmet's Wagyu Hamburger is recognized as a 1st PLACE WINNER at the Food Network North East Burger Jam. 

Hassell Cattle Wagyu ground beef is of the most satisfactory consistency and rich in taste and is exceptionally juicy. Crafted from 100% Wagyu beef, our ground beef is fast becoming a favorite of restaurants. Hamburger beef is a mixture of 80/20. Our hamburger meat won 1st spot at the Food Network's North East Burger Jam Contest.

 

  • Wagyu Brisket

Our wagyu brisket features beautiful marbling, always perfect for all types of meat lovers in New York, United States!

 

  • Wagyu Chili Meat

Wagyu Chili Meat adds spices to offer a "hot" take on your favorite Wagyu beef in New York. It is perfect for a cold night, matched with cold drinks!

 

  • Wagyu Beef Bacon

Our Wagyu beef bacon is cured and smoked, similar to pork bacon, with a flavor that everyone will love.

 

  • Wagyu Beef Franks

Our franks are made out of top Wagyu meat cuts. This is perfect for those who are just trying out Wagyu and still want to eat something familiar—but definitely, you can taste the difference.

 

  • Wagyu Smoked Sausage

We also offer Wagyu smoked sausage because who doesn't love sausages? You can enjoy this and all are other gourmet meal products by browsing through our product catalog.

 

  • What are the Health Benefits of Eating Wagyu Beef?

Wagyu beef has been compared to olive oil and salmon in terms of its nutritional benefits. It has up to 300% more monounsaturated fat than regular beef due to heavy meat marbling and an extremely high omega 3 and 6 quality.

Wagyu beef has the lowest cholesterol of all foods, much lower than fish or chicken, and contains oleic acid that is considered healthy for your heart. It is also known to have anti-carcinogenic properties.

Wagyu Beef is a slice of meat with thin, finely chopped specks of fat called marbling. The marbling is delicate and smooth when the steak is blended from the inside to ensure its juiciness and depth of flavor.

The research results from Pennsylvania State University were published in December 2011 in the American Journal of Clinical Nutrition. Researchers concluded that consuming monounsaturated fatty acids is safer for the heart than eating special diets containing lean products. The study also shows that Wagyu meat can potentially help lower cholesterol levels. Marbling in Wagyu beef has the highest proportion of monounsaturated fat of any protein in the world.

 

  • High Ratio of Mono-Unsaturated Fat to Saturated Fat

These decadent red and white steaks are mainly derived from Japanese Black (Kuroge) cattle genetically predisposed to higher fat content. Initially, these cattle were bred to work heavy loads uphill, which allowed them to develop powerful forequarters and stimulated more intramuscular fat cells (what we know as "marbling").

 

  • Lowers Cholesterol

Who says steak can't be part of a low cholesterol diet? Because of its high proportion of monounsaturated fat, Wagyu has the lowest cholesterol level in all meats, including fish or chicken. Wagyu fat has less saturated fat than most meat since it contains the enzyme delta 9-desaturase, which takes stearic acid (saturated fatty acid) and changes to oleic acid (unsaturated fatty acid).

 

  • Prevents Coronary Disease

Clinical studies have also demonstrated that highly marbled beef does not increase LDL-cholesterol and that high oleic acid beef will reliably increase HDL-cholesterol. Finally, the literature concluded that high-oleic acid beef, such as Wagyu and Hanwoo beef, can reduce cardiovascular disease risk factors.

 

  • Helps Weight Loss

The primary aim of fat-free and low-fat diets is to eliminate these unsanitary fats. Wagyu beef also contains polyunsaturated fat, another type of healthy fat. Maybe most importantly, Wagyu contains conjugated linoleic acid (CLA). CLA is consistent with weight loss and retains a healthy weight.

 

  • Significant Amounts of Oleic Acid

Wagyu beef is highly high in monounsaturated fatty acids and contains all the essential amino acids, including omega-3 and omega-6 fatty acids. Essential fatty acids such as these are considered to minimize the risk of cardiovascular disease, stroke, Alzheimer's disease, and other diseases. Richly marbled beef also contains more conjugated linoleic acid (CLA), claimed to provide a health advantage.

 

  • Good for The Heart

Wagyu beef has a high capacity to accumulate intramuscular fat (IMF) and produce incredibly marbled beef. According to research, they are heart-healthy dietary fats because they can reduce low-density lipoprotein (LDL) cholesterol while increasing high-density lipoprotein (HDL) cholesterol.

 

  • High Levels of Conjugated Linoleic Acid

Modern Japanese Wagyu farmers also feed their cattle to a high-energy diet that further facilitates intramuscular fat cell production. Because of this, Wagyu is fatter than the typical cow. But there is good news-this fat is monounsaturated fat (MUFA), known to be "good fat." The body uses good fats for energy and cell formation.

 

  • Improves the Immune System

Meat has excellent levels of most of the vitamins that improve the immune system, such as vitamin B1 and vitamin B12, the lack of which induces a decrease in the number of lymphocytes, but also chromium, a micronutrient found in trace quantities in our body that enhances immune defenses and infection tolerance.

 

  • Helps Fight Cancer

In a research, one of the healthy characteristics discovered in the marbling fat in Wagyu Beef is that it has anti-cancer properties and fights arteriosclerosis, which is a propensity for the arteries to become 'silent’.

 

  • Reduces the Risk of Heart Disease

In an Auckland study, researchers asked men aged 35-55, ready to eat free meat three days a week for eight weeks in the interests of science. Participants are provided with either grass-fed Wagyu beef, grain-finished beef, or soy-based substitute meat (they cannot pick which).

The research explores how complex lipids (fats) in high-quality, unprocessed red meat affect the heart's health, using the vegetarian protein community as a control. Previous research suggests that eating Wagyu beef in moderation will help protect against heart disease.

Professor David Cameron-Smith of the University of Auckland-based Liggins Institute claims that red meat is an outstanding protein source and high in vitamins and minerals, such as iron, but has been associated with an elevated risk of heart failure colon cancer.

 

  • Where Can You Find Authentic Wagyu Beef Steaks in New York?

We're fortunate enough that wagyu beef is now easily found in New York, and what's best is right now, wherever you are in the United States, you can now buy wagyu beef from an online gourmet store. Just talk about the convenience!

Fresh Fin Gourmet provides not only the finest seafood and gourmet products in the United States, but we also offer Wagyu beef delivered at your doorstep.

 

  • How to Order Wagyu Beef Steaks Online?

By visiting our website at www.freshfingourmet.com, you can hover to the Products page. From there, you will see our wide selection of gourmet and specialty products. If you're mainly looking for wagyu beef, simply click the "Meat" sub-category, and you'll find one of the best wagyu beef in New York.

Don't forget to add the items to your cart, then checkout to proceed with your order. From there, you'll be asked to input your payment and delivery details. After that, you just need to wait (not for too long, though) for your order to be delivered straight to your home. It's easy as 1-2-3!

 

  • What Are the Best Wagyu Beef Prices in New York, United States?

Since there several types, cuts, and forms of Wagyu beef in New York, they also vary in prices. There is also a common misconception that high-quality Wagyu beef should be expensive—or generally speaking, wagyu beef is pricey.

But with Fresh Fin Gourmet, that is not the case.

 

  • What Are the Typical Prices of Luxurious Wagyu Beef?

This wagyu beef is considered one of the most expensive meats in the world. Typically, high-grade Wagyu can cost up to $200 per pound, and the cows themselves can be sold for as much as $30000.

 

  • Is There an Affordable Wagyu Beef in New York, United States? 

Fresh Fin Gourmet offers one of the most affordable wagyu beef in New York, United States. In fact, if you'll visit our products page, you'll be surprised that all of our meat products are sold for less than $100! You certainly get premium quality for a much lower price with us.

 

  • Which Wagyu Beef Steaks Should I Order Online?

It certainly depends on you, but to help you out, make sure to determine what full course meal you would be preparing and the diners' size. We offer Tomahawk and Wagyu Ribeye for those who would love to make the most out of their Wagyu experience, and we also provide for the needs of casual meat lovers who would love to put a spin on their weekend barbecue party.

Our online gourmet store just offers a diverse, broad selection of products. If you would like to know more, kindly contact us by checking our contact details on our page.

 

  • How to Cook and Eat Wagyu Beef Steaks at Home?

wagyu beef united states

There are various ways on how to cook and eat wagyu beef steaks at home.

While most steakhouses would not advocate grilling Wagyu, you can cut the meat into small pieces until they were cooked due to flareups. This will give you a perfect, finely charred taste for your wagyu beef if that matches your taste and preference.

Using binchotan and tiny hibachi, which hover the meat on a mesh wire grate very close to the coals, you can turn the meat pieces into brown yet beautifully before any big flareups occur.

However, that doesn't mean you can't barbecue those steaks, but you'd definitely want to grill them all to keep them tender and juicy inside.

If there's one thing to learn, it's for the Japanese Wagyu: don't overthink it, and don't throw an excessive strategy at it. Because of how finely the steaks are sliced, you don't need to use techniques like reverse sear or sub vacuum to find the ideal balance between the internal sear and external sear. For some, wagyu beef would come out best cooked simply in a skillet or grilled very carefully over coals. It honestly just depends on your liking.

There is no correct solution here because, as for any steak, no matter what one suggests, everyone else will come forward to argue for a certain degree of doneness. To us, however, the Wagyu can be at its best cooked to around medium, but Wagyu can also reach their highest about medium-rare, while the medium was also fantastic.

The thinner cut of Japanese steaks ensures that they cook quicker, which, we suppose, is a positive thing. Owing to its great intramuscular fat, the Wagyu beef does not quickly dry out and, if anything requires a little more heat to start melting the internal fat.

Medium-rare and beyond were more challenging to achieve with wagyu strips due to the steaks' thinness—if you wanted some sear at all, the interior would heat up below certain stages of doneness.

 

  • Conclusion

Wagyu beef originates from Japan and is considered by many to be the finest beef in the world. There's beef when it comes to burgers, and then there's Wagyu.

Our great wagyu beef has a distinctive appearance that is easily identifiable and quick to describe. You will note its deep color, as well as the extensive and delicate marbling that has been woven throughout. This intramuscular fat, which melts and permeates the meat during preparation, adds to the "richness factor" of our beef – the more marbling, the richer the taste.

We at Fresh Fin Gourmet aim to prove that luxurious Wagyu beef in New York can also be affordable. Of course, for a significantly lower price, we won't suffer quality. What's best is you can also get a taste of Japan even in the comfort of your own home. Save time and hassle by ordering via our shop today!

If you have questions or concerns about our products, feel free to contact us.

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