Global Wagyu Beef Market - 2021-2028
Wagyu beef is a Japanese beef cattle breed customized from Asian cattle. It contains unique characteristics, which makes it more tender and flavorful than other kinds of beef. In the recent past, there has been a change in consumer eating patterns as consumers are becoming more self-aware and health-conscious that they are willing to spend more on premium quality food products with essential nutrients. Additionally, increasing population and growing consumer disposable income are the other key factors boosting the wagyu beef market. The unique advantage of wagyu beef is that it contains oleic acid, has the highest source of omega-three fatty acids and higher proportions of mono-unsaturated fats, which protects against Alzheimer's, heart diseases, depression, arthritis, obesity, lowers cholesterol levels in the body, improves the immune system and controls blood pressure. Therefore, the growing awareness about wagyu beef's various health benefits will surge its demand during the forecast period. The global wagyu beef market valued USD XX million in 2020 and is estimated to reach USD XX million by 2028, growing at a CAGR of xx%.
Beef is an important source of proteins and fats, which are important for human health, including keeping blood vessels flexible and preventing cerebrovascular disease. Compared to other red meats, Wagyu has a much higher concentration of monounsaturated fats, the healthy fats often found in plant products like olive oil or nuts. Monounsaturated fats make Wagyu a cholesterol-friendly option. Recent research has identified Wagyu as a great source of essential vitamins and nutrients, while it is also high in unsaturated (healthy) fats, including Omega 6 and 3 oils. Wagyu beef also contains more conjugated linoleic acid (CLA) per gram than any other foodstuff - 30 percent more than other beef breeds. CLA is a fatty acid with potent anti-carcinogenic properties, as well as being an anti-inflammatory agent. It is believed that Wagyu has the potential to reduce heart disease, diabetes, asthma, Alzheimer's, reduce body fat gain and increase immune response. The health benefits of wagyu are scientifically proven. A study published in 2016 states Wagyu beef has higher amounts of monounsaturated fats than other meats. Monounsaturated fats can lower LDL cholesterol (the bad cholesterol) and increase HDL cholesterol (the good cholesterol). It even states within the study that potentially, it could reduce the risk of cardiovascular disease. For this reason, monounsaturated fats are also known as 'heart-healthy fats.' Wagyu beef also contains polyunsaturated fats, another form of healthy fats. Perhaps most notably, Wagyu contains Conjugated Linoleic Acid (CLA). CLA is associated with weight loss and maintaining a healthy weight. CLA is associated with a lowered risk of Type 2 Diabetes and is believed to be one of the best nutrients for reducing cancer risk. Professor Tim Crowe, a chief dietitian with Deakin University's School of Exercise and Nutrition Sciences and an Accredited Practicing Dietitian, built a compelling argument for promoting Wagyu beef as a healthy alternative in a balanced diet. Wagyu beef has a high concentration of beneficial omega-three and omega-six fatty acids. While sharing the highest source of omega-three fatty acids, wagyu meat products are a significant source. Omega 3 is known to protect against heart disease, arthritis and depression, among other things. The amino acid score of beef is 100, as beef contains all of the essential amino acids. High-quality Japanese Black beef contains all nine essential amino acids, and the protein absorption ratio from beef is about 97%.
However, the high price of wagyu beef is likely to hinder the market growth. Wagyu beef is one of the most expensive meats in the world. It is produced by only a few farms in Japan and is praised worldwide for its taste. Produced in Japan and prized for its rich marbling and buttery taste, high-grade wagyu can cost up to USD 200 per pound, and the cows themselves can sell for as much as USD 30,000. Wagyu is graded on two main factors: how much meat can be yielded and the quality of the marbled fat. For the consumer, that cost trickles down to a higher price tag per meal. Only A3 to A5 wagyu is certified for sale in Japan. And the higher the grade, the higher the price. It is expensive due to how the cows were raised and slaughtered. According to the AWA, Wagyu production is closely regulated by the Japanese government. Genetic testing is a part of this process, and only the cows with the best genetics are allowed to stay in the reproductive lineup. The higher the DNA rating, the more expensive the cow is.
Japanese Black holds the highest market share in the year 2020. Their marbling has been increased over many decades to meet domestic consumption preferences. Strains of Japanese Black include Tottori, Tajima, Shimane and Okayama. Muscles from the Japanese Black cattle contained a greater proportion of various fatty acids. Improved through the years by crossbreeding with foreign cattle, Japanese Black now accounts for 90 percent of Wagyu raised in Japan, with a slaughter age of 28 to 30 months and an average grade of BMI 5.6. These black cattle were used to pull carts and ploughs, so they developed larger forequarters and lighter hindquarters. They are generally smaller-framed with slower growth rates but produce excellent meat quality with large eye muscle and superior marbling. They are thought to be ideal for the production of F1 cattle for slaughter. The Tajima bloodlines are generally regarded as producing the best quality meat in all of Japan. In addition to that, these Japanese Black bloodlines can be crossbred to impart diversity into herds. For example, breeding Tajima (or high Tajima bulls) with Kedaka or Shimane cows can produce offspring that have the dense, delicate marbling of a Tajima with the larger size, faster growth rates, and stronger maternal instincts of a Kedaka or Shimane. Kedaka is often considered to play a critical role in Japanese Full blood Wagyu production.
The Asia-Pacific region currently dominates the wagyu beef market because Japan is the largest manufacturer, consumer and exporter of wagyu beef. There are almost two million full-blood (100% content) Wagyu globally. 96% are in Japan, and the second-highest population is in Australia. In Japan, beef is also produced from Wagyu over Holstein dairy females, and F1 beef cross production in Japan is also the largest globally. Originally hailing from Japan, Wagyu is the most intensely marbled breed of cattle in the world. In Japan, where Wagyu is considered a national treasure, raising this special breed has been done with craft and care over generations of farmers. Wagyu is now raised and bred in varying degrees of purity across the globe, with Wagyu International estimating there to be 3 million Wagyu of 50% genetics or higher in the world. Consistent with the rest of the world, Japanese Black is the predominant strain, making up over 90% of all cattle in Japan. There are 1.8 million Wagyu, a half-million Wagyu cross cattle and another half-million dairy cattle, which make up the source of beef in Japan. Traditional Wagyu breeding females exceed 500 000. In 2017, 2.5 million cattle were raised for beef production in Japan. Approximately 1.6 million were Japanese Black cattle, 21,000 were Japanese Brown cattle, and 25,000 were other Wagyu breeds. In 2018, Japan's agricultural exports reached a record USD 8.4 billion, hitting an all-time high for the sixth straight year, with Hong Kong the largest buyer of Japanese farm produce, followed by China and the United States. The Japanese government is planning to double the country's output of wagyu beef, known for its tenderness and marbled fat, to 300,000 tons by fiscal 2035 amid rising overseas demand. Japan also is set to resume beef exports to China as early as next year as Beijing relaxes its nearly two-decade ban under a new bilateral safety cooperation agreement. Followed by Japan, Australia holds the second highest population of Wagyu in the world. Of their 100,000 cattle, 18% are Full blood Wagyu, 12% are Purebred, and 50% are F1, showcasing the largest registered Full blood Wagyu population outside Japan.
The global wagyu beef market is moderately competitive with the presence of local as well as global companies. Some of the key players contributing to the market's growth include Starzen Group, Itoham Foods Inc., Raikes Beef Co., Australian Agricultural Company, Toriyama Umami Wagyu, Snake River Farms, Blackmore Wagyu, The Butcher's Market, KandK International and Black Hawk Meats, among others. The major players are adopting several growth strategies such as product launches, acquisitions, and collaborations, which contribute to the growth of the wagyu beef market globally.
Japanese meat processor Starzen Co. and major trading house Mitsui & Co. will form a joint venture in China to capitalize on growing local demand for imported beef. The two firms plan to establish San Chuang Enterprise (Shenzhen) Ltd. to process and sell meat in the southern city of Shenzhen in conjunction with a local trader, starting operations in September and initially dealing mainly in Australian beef.
Japan's second-largest meat processor, Itoham Foods, and seventh-ranked Yonekyu are planning an operational merger for creating the country's biggest vendor of ham and sausage and position them for a push beyond a shrinking domestic market.
Golden West Food Group (GWFG), Vernon, Calif., has partnered with Snake River Farms (SRF) Boise, ID, to produce value-added consumer packaged goods and distribute its superior quality American Wagyu beef to premium retailers across the USA.
The COVID-19 pandemic impacted beef production, supply chain, and beef prices that caused a severe socio-economic crisis worldwide. Initially, beef and beef products' prices increased due to less production and increased demand because of panic buying. Whereas, later on, both beef production and demand were significantly decreased due to lockdown restrictions and lower purchasing power of the consumer, resulting in decreased beef prices. In early April 2020, beef packing facilities started to shut down due to the rapid spread of the COVID-19 virus among workers. Furthermore, beef producers and processors faced difficulty in harvesting and shipment of the products due to lockdown situations, decreased labor force, and restrictions in animal movement within and across the country and changes in the legislation of local and international export markets. These conditions adversely impacted the beef industry due to decreased beef production, processing and distribution facilities. Beef supply chains and distribution channels emerged as the major casualties of COVID-19 during March and April, particularly in the US. Cattle slaughter dived almost 50 percent below 2019 levels following beef processing plant closures and slowdowns. This limited capacity placed enormous pressure on beef supplies and fed cattle numbers, with prices adjusting accordingly. Globally, the spread of COVID-19 continues at a pace in several countries - Brazil's processing sector was on high alert, and Australia was fortunate to avoid any major disruptions to beef processing capacity, its production constrained only by the limited national supply. On April 13, 2020, Japan's Agriculture and Livestock Industries Corporation (ALIC), a state-trading enterprise, announced details of USD 875 million it would receive as part of Japan's COVID-19 supplementary budget. Over half of the budget will be used to stimulate the consumption of wagyu beef. The remainder will be used to support beef and dairy producers and hides/skins companies and farms directly affected by COVID-19.
The global wagyu beef market report would provide an access to approximately 45 market data tables, 40 figures and 180 pages.