GITNUX MARKETDATA REPORT 2024

Statistics About The Most Tender Beef

Statistics about the most tender beef suggest a positive correlation between factors such as marbling, aging process, and cut of meat with tenderness ratings based on sensory evaluations.

Last Updated: June 23, 2024

Written & Summarized by: Jannik Lindner

How we write

In this post, we explore a variety of statistics surrounding the world of tender beef, from the origins of Wagyu in Japan to the limited production of Kobe beef and its high market value. Additionally, we delve into the different cuts of beef, the importation of Wagyu into the United States, and the growing presence of American Wagyu within the country’s beef production landscape. Join us as we uncover fascinating insights into the realm of premium, tender meats.

Statistic 1

"Japan is the largest exporter of the most tender beef, known as Wagyu, around the world."

Statistic 2

"The four most common breeds of cow which contribute to tender beef are the Black, Brown, and Shorthorn."

Statistic 3

"Only roughly 3,000 head of 'real' Kobe beef cattle are bred each year making them one of the most tender beef."

Statistic 4

"The price of Kobe beef, one of the most tender types of meat, can range between $50 to $300 per pound in Japan."

Statistic 5

"United States received the permission to import Wagyu, the most tender beef, in 2012."

Statistic 6

"In the U.S., Wagyu beef can run up to $200 per pound."

Statistic 7

"Kobe beef's production was limited to 3,000 tons in 2016."

Statistic 8

"Genetically, only 5,000 full-blooded Wagyu cattle exist outside Japan."

Statistic 9

"Tenderloin is the most tender cut of beef, followed by the Ribeye."

Statistic 10

"There are only 32 restaurants in the U.S. that serve authentic Kobe beef."

Statistic 11

"The average ribeye is roughly 46% muscle, contributing to its tenderness."

Statistic 12

"Around 90% of all Kobe-style beef in the U.S. comes from domestic Wagyu cattle."

Statistic 13

"American Wagyu and other varieties represent approximately 5% of U.S. beef production."

Statistic 14

"The Japanese Meat Grading Association classifies Wagyu beef into one of 12 grades, and anything below 8 is considered inferior."

Statistic 15

"Nightingale Farms in UK have recently started producing beef. It's the most tender, succulent and delicious. The beef was rated more than 9 out of 10 by food critics."

Statistic 16

"Japanese domestic shipments of Kobe beef in fiscal 2019 came to 5,108 tons."

Statistic 17

"Texas is the top producer of beef in the United States."

In conclusion, the statistics presented emphasize the significance of Wagyu beef, particularly Kobe beef, known for its exceptional tenderness and quality. Japan stands out as a key player in producing and exporting these premium meats, setting high standards for beef production worldwide. The limited availability and high prices of Kobe beef reflect its exclusivity and desirability in the market. Additionally, the emergence of American Wagyu showcases a growing trend towards premium beef varieties in the United States, contributing to a small but notable share of the country’s beef production. Overall, these statistics shed light on the distinctive characteristics and market dynamics surrounding the most tender beef varieties, driving demand among discerning consumers seeking top-quality meat products.

Jannik Lindner

Jannik is the Co-Founder of Gitnux and has been working in the digital space since 2016. He is specialized in content and tech.

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