A picture of a kilogram of meat with a price tag written Sh20,000 has been doing rounds on social media, with netizens questioning why the piece of steak costs that much.
Sources indicate that the meat by the name Wagyu beef is a rare kind that originated from Japan.
“Wagyu” means ‘Japanese cow’ and has over the years been ranked the most expensive beef in the world, with a Wagyu cow costing as much as Sh3 million.
Wagyu refers to four main breeds; Akage, Mukaku, Kuroge and Nihon Tankakon, which are reared for physical fortitude.
The unique genetic feature is that this type of beef meat has intramuscular fat cells and that the fat is distributed more evenly throughout their muscles which makes it very tender.
The steak is only sold in high-end butcheries in the country, and a kilogram goes for Sh20,000, and 300 grams go for Sh7,800.
According to experts, a piece of steak is graded on how much meat can be yielded from the cow as well as the quantity of marbling.
The more the marble score, the more the flavour and the more the price.
Often, the cows are raised by the breeder until they are 10 months old, after which they are sold to a fattening farm.
In the fattening farm, they are kept in small farms and fed with high energy concentrates like wheat, rice and hay until they are 50 per cent fat. The animal feeds are said to be very expensive hence the high selling prices.
On his world tour, Australian Chef Chris Wade said that Wagyu targeted high-end hotels with fine dining menus.
“It’s a four-year process before the steak gets to the restaurant. I get the glory in cutting it, grilling and serving it to customers who can appreciate it for what it is,” Waden stated as he was introducing the meat to Kenya.