As The Telegraph investigated the abuse of the term ‘wagyu’, their journalist talked to Wyndford Wagyu about the science and labour of love that goes into producing some of the finest grade wagyu beef in the world.
Questioning how consumers can discern the difference in provenance is very valid, when the term wagyu is used for budget burgers in supermarkets as well as cuts of beef worth hundreds of pounds in restaurants. The main problem, they explain in their investigative piece, is that wagyu has become a ‘catch-all’ phrase, no matter how pure or diluted the wagyu is.