Dry-Aged Wagyu vs. Fresh Wagyu: Which is Better?

There are so many ways to enjoy Wagyu beef. Two of the most popular ways are dry-aged and fresh. Which methods are ideal for maximum enjoyment of the incredible Wagyu flavor profile? Should you enjoy dry-aged or fresh Wagyu selections?

Whether you’re hosting a large gathering or a romantic meal with your partner, it’s vital to get the best possible Wagyu. Keep reading to learn more about what sets these selections apart, which is better, and other helpful details. 

What is Dry-Aged Wagyu?

Dry-aging is a process used to add a savory flavor profile to the steak. To dry-age a Wagyu steak, the fresh meat is brought to a temperature-controlled room where it’s kept for several months. It’s then trimmed down and cut into delicious steaks.

During the aging process, the Wagyu changes flavors thanks to the following processes occurring inside the steak:

  • Breaking down of enzymes for a tenderer texture

  • Beefy, nutty, and cheese flavor thanks to bacterial and enzymatic processes

  • More concentrated flavor due to moisture loss

These three things work together in tandem to make an incredible dry-aged steak.

Dry-aged Wagyu, in particular, is an exceptional, high-quality product. Dry-aged Wagyu brings unique and savory flavors to the table that will have you enjoying each bite. Because it is so flavorful, a little dry-aged Wagyu goes a long way. 

What is Fresh Wagyu?

On the other hand, fresh Wagyu comes straight from the source. There is typically no aging process with fresh Wagyu. Instead, the meat is trimmed down and cut into steaks that are ready for consumption at restaurants, dining rooms, and beyond. Some prefer the straightforward taste of fresh Wagyu. 

Fresh Wagyu offers the following:

  • Buttery

  • Filled with flavor

  • Rich

It’s more readily available than your typical dry-aged selections because it does not need to undergo a months-long aging process. 

Typically, in a grocery store, the fresh version of the Wagyu will be more expensive than the dry-aged iteration. This is thanks to the extensive process the steaks must go through when they are dry-aged. While fresh Wagyu tastes incredible, it doesn’t cost as much to land on the final product. Fresh Wagyu is the more traditional format for Wagyu when serving it as a steak in a restaurant.


Is Dry-Aged Better Than Fresh?

Most steak connoisseurs would consider dry-aged steak better than the fresh iteration. While more expensive, the dry-aged steak condenses the flavor for an intensity in every bite. They are also more tender, thanks to the breakdown of enzymes in the protein. 

Some details to consider when picking fresh or dry-aged steak include the following:

  • Texture preference

  • Desire flavor

  • Flavor preferences

Dry-aged and fresh steaks will each offer you a different selection.

You can’t go wrong with an aged Wagyu steak, such as Snake American River Wagyu. The taste will be buttery, savory, and unforgettable. However, the dry-aging process adds time from when the meat leaves the butcher and arrives at your table, often making it more expensive and too pricey for all budgets. 

Is Dry-Aged Wagyu Healthier?

Although the dry-aging process for the Wagyu condenses the flavors and makes it far more tender, it doesn’t make the Wagyu beef any healthier. Technically, since there is less water in the meat, it could be considered more nutrient-dense if you were to eat more of it. However, generally speaking, it isn’t any healthier than a fresh Wagyu steak.

The things you surround the Wagyu with are what make it healthier. Consider adding a delicious side of veggies, potatoes, or another selection to elevate the dry-aged Wagyu to a healthier status. 

Which Type of Fresh Wagyu is the Best?

If you’ve decided to go with fresh wagyu, you will have your choice of the following types of Wagyu to choose from. If you choose dry-aged, you may have all these options, but your options may also be more limited, so keep that in mind. 

There are three different varieties Wagyu beef options around the world:

  • Japanese: This is the traditional wagyu type and often the best of the best. You can’t go wrong when you choose Japanese wagyu.

  • Australian: Australian wagyu is a close second best, though it won’t quite be as succulent as the Japanese wagyu.

  • American: The American wagyu, while delicious, is our third choice when it comes to choosing wagyu, though it is the most widely available and thus the most cost-effective.

One of the most well-known quality steak selections is A5. If a Wagyu steak has an A5 grade, it means it has the ideal coloring, level of marbling, and texture. You will find the A5 ranking on Japanese Wagyu selections. 

Why Buy Wagyu Steak?

There are ample different options for Wagyu, which can make it tricky to determine if it’s right for you. Many things make Wagyu one of the best protein selections available.

Invest in Wagyu because it’s:

  • High-quality

  • Filled with flavor

  • Perfected over years of tradition

  • Marbled with perfect fat

There is truly no better steak than a Wagyu steak. Dry-aged and fresh are incredible options, no matter which you choose. Plus, wagyu steak is so delicious as is, it’s an easy way to take a meal to the next level without having to stress about fancy steak cooking methods. Just be sure not to overcook a wagyu steak! 

Where Can You Find Quality Wagyu?

Wagyu is a delicacy, whether you purchase it dry-aged or fresh. Unfortunately, the grocery store can be a tricky place to locate high-quality cuts of beef. Many are not cared for well, others are limited in the brands they offer, or they don’t have Wagyu selections. A practical place to look is online, but where should you look?

For excellent Wagyu beef, purchase your products from Kolikof Caviar & Gourmet. Whether you want Australian Wagyu, Japanese Wagyu, or another cut, you can have it delivered fresh to your front door in excellent condition. Wagyu cuts are ideal for a night solo, time with friends, or a romantic anniversary dinner.

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