Fancy A Steak? This One Will Set You Back A Whopping $500 Per Kilo
The Japanese imported wagyu beef is one of the highest rated cuts on the market and described by its sellers as the "absolute pinnacle" of beef.
The hefty $500 per kilo price tag is due to the meat's quality marbling is rated higher than similar Australian produce.
"For Australian wagyu, the marble score is graded up to nine plus,” said Kazzira Paxtyn, from Glenunga Gourmet Meats in Adelaide's east.
"The Japanese wagyu is graded at 12 plus, so it's incredibly higher content than what we produce here in Australia."
Despite the "fatty" look of the meat, it's not all that bad for you.
"It's really high in omega-6 and omega-3 fatty acids, so it's actually really healthy," Paxtyn said.
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The eastern suburbs butcher is the only store in South Australia to stock the rare wagyu, and staff say if you want to try it for yourself, you better be quick.
"We've just about sold out, I think we have some small, 300 gram pieces left, which is incredible," Paxtyn said.
The cut, which is only sold fresh and not frozen marks a shift in beef relations between Australia and Japan.
In 2018 Japan officially regained access to the Australian market for chilled and frozen beef -- and it's the first time in at least 30 years that any country has gained, or re-gained beef market access to Australia.
While only small in volume, the new trade is significant marking the end of a 17-year ban on beef imports from Japan to Australia following the country’s detection of mad cow's disease (BSE) in 2001.
In June the Department of Agriculture announced it has approved the recommencement of chilled or frozen imports from Japan after a comprehensive risk analysis that assessed the biosecurity and health risks associated with importing beef products from Japan.
While Japanese Wagyu exports to Australia are unlikely to every reach significant quantities, they have significant ‘novelty value’ in the market.
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