a post about Japanese wagyu
You’re a fan of Japanese wagyu beef, and you’ve been trying to find out where to buy it. You’ve been researching on the internet, but there’s so much information out there that it can be overwhelming. Luckily, I have compiled a list of restaurants in your area that sell this delicious meat!
The above paragraph is about a critical point, so let me explain in detail. The reason why the price of meat increases (the reason for this increase before I even get started here) is that there are more demands on the supply side – more demand means a higher price. This means that if you want to know what is the actual ratio of supply to demand and how much a particular restaurant has to charge to maintain its profit margin, then you need a reliable third-party data source where that will tell you this.
This post will be based on information from 1 company called “Chilean Shrink,” which regularly updates the prices of meat and seafood at restaurants worldwide. They have sent me an email with details of what they found in terms of trends, costs, and other stuff:
Beef is still expensive because it’s hard to get hold of. This makes sense as meat tends not to be eaten as frequently as chicken or pork. Also, restaurants rarely buy whole animals; most things are bought from small local farms. A typical restaurant might get 10 – 15kg per month, so about three cows or half an ox. This puts up the price for them.
Unless you’re going out for fancy ones like wagyu, high-quality beef is probably costly outside Japan. I’m sure many people reading this know better than anyone else how expensive Kobe can be without even traveling there! But make no mistake; even if we’re talking sashimi-grade beef (which varies tremendously depending on where it comes from), it’s still going to cost a lot! Most Japanese don’t eat much meat, so finding those who do might come.