The prices of Wagyu as whole animals are relatively stable throughout the year in Japan. However, the prices of different cuts fluctuate quite a bit in different seasons. The cuts around the ribs and belly tend to cost more in the summer, and the loins become more expensive in the winter.
This is due to consumer preferences in the Japanese domestic market. In the summer, many people boost their energy by enjoying yakiniku, or Japanese-style barbeque. Traditional barbeque cuts, such as boneless short rib and chuck rib, are therefore in high demand and cost more. In the winter, the desire to consume warming shabu shabu and sukiyaki drives up the demand and prices for cuts like sirloin and top sirloin.
As the total price for the whole animals generally remain the same throughout the year, the cuts that are less desirable for the Japanese domestic market in a particular season are often sold at a discounted price. This creates a great opportunity for chefs and restaurants outside of Japan to get their hands on reasonably priced authentic Wagyu if they are able to create menu items that take advantage of the discounted cuts depending on the season.
Our passionate Wagyu Sommeliers would love to chat with you more about the seasonality of Wagyu pricing and help you get your hands on some high-quality cuts at a bargain. Contact us to find out more!