The global Wagyu Beef market size is projected to reach USD 13.47 billion by 2029

Wagyu is a breed of cattle native and unique in their genetics to Japan. There are three most famous breeding strains – Tajima from Hyogo Prefecture, Itozakura from Shimane Prefecture, and Kedaka from Tottori Prefecture – in Japan.

Wagyu beef is highly marbled, meaning that the muscle is finely interspersed with monounsaturated fat. This marbling gives the beef its “melt in the mouth” moisture and tenderness. When cooked, the marbling is absorbed into the muscle and gives the meat its tenderness and flavour. Wagyu fat has a better flavor and lower melting point than fat in common beef cattle. Further, it contains oleic acid that is considered good for the heart, and it has the lowest cholesterol levels when compared to other red meats, fish, and chicken. Wagyu beef also resembles olive oil and salmon in terms of health benefits due to its high marbling.

According to the new market research report “Global Wagyu Beef Market Report 2023-2029”, published by GlobalInfoResearch, the global Wagyu Beef market size is projected to reach USD 13.47 billion by 2029, at a CAGR of 1.7% during the forecast period.

• Global Wagyu Beef MarketSize(US$ Million), 2018-2029

Source: GlobalInfoResearch, “Global Wagyu Beef Market 2023 by Manufacturers, Regions, Type and Application, Forecast to 2029”.

• Global Wagyu Beef Top12Players Ranking and Market Share（Based on data of 2021, Continually updated）

Source: GlobalInfoResearch, “Global Wagyu Beef Market 2023 by Manufacturers, Regions, Type and Application, Forecast to 2029”.

The global key manufacturers of Wagyu Beef include Itoham Foods Inc., Starzen Co., Ltd., Australian Agricultural Company, Snake River Farms, Mishima Reserve, Blackmore Wagyu, Imperial Wagyu Beef, Toriyama Umami Wagyu, Black Hawk Prime, Masami Foods, etc. In 2021, the global top five players had a share approximately 22.0% in terms of revenue.

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