Name: The Battle Over Wagyu Beef | WSJ
Uploaded: 2021-07-01T14:57:26.000Z
Duration: 7 min 56 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

- [Narrator] This is a premium Wagyu steak from Japan,

and costs around $100 at supermarkets in the US.

And this is also Wagyu, but it costs $40.

where ranchers are racing ahead to win the global market

for Wagyu by experimenting with different methods

Japan and Australia are the biggest Wagyu producers

And they're vying for the largest export market

By 2023, the global Wagyu industry will generate sales

according to the marker research from Technavio.

While the other is betting on new technology

- [Narrator] Wagyu is a breed of cattle native to Japan,

and literally translates into Japanese beef.

What makes it so special is the high concentration of fat

And that's what farmer Kazuki Morimoto does best.

Wagyu farms are usually small, but Morimoto's 300 cows

have brought in $1.4 million annually in the past few years.

A small herd allows them to pay very close attention

to the feed, which accounts for almost 70% of his costs.

Morimoto usually fattens cows for a minimum

compared to the average one-and-a-half years it takes

He says his Wagyu is meant to be consumed

in small quantities, similar to other high-end delicacies

Many Australian ranchers see the Japanese way

- As the Japanese, they're feeding the animals

who want to produce beef in what he says is the modern way.

He had his first Wagyu steak five years ago.

was when I had that first Wagyu, and it was so incredible.

- [Narrator] The next day, Binnie pivoted

- So this is an eight to nine strip line.

Beautiful, this is what we'll be having for lunch.

We're doing it on large-scale with low cost of production.

- [Narrator] Australian ranchers have perfected a technology

Agricultural genomics, it's the analysis and selection

Then he has been artificially inseminating his cows

For this cow, he's carefully selected sperm

will thrive in the hot Australian climate,

need less water and food compared to a cow in Japan,

but still grow up to become Wagyu that's rich in fat.

All of the carcasses that are coming through the abattoir,

they are evaluated for a matter of marbling,

weight, age, days on feed, all of this data

and all of these carcasses are being linked back

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The Battle Over Wagyu Beef | WSJ

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