As beef prices rise, more are discovering Wagyu in the Ozarks

NIXA, Mo. (KY3) - The Bureau of Labor Statistics shows beef prices continue to climb nationwide.

Ground chuck had the highest increase from June 2024 to July 2025 at a 15.9 percent increase.

When it comes to steaks, there are a lot of factors that determine the grade of the steak you are eating.

Marbling, maturity, and yield can determine if you are having a steak that is select, choice, or prime. There are several different types of grading when it comes to meat and the USDA.

According to the Federal Reserve Bank of St. Louis, the average price for a pound of uncooked beef steak in January 2020 was $7.65 per pound. In July 2025, it had climbed to $11.87 per pound.

Missouri is seeing more and more farmers start to work with and sell Wagyu beef. With a handful of Wagyu producers in the Ozarks, the global Wagyu market is expected to grow from just under $27 billion this year to nearly $43 billion in 2032.

Justin Baker is the owner of J.B. Kobe Farms. For a cow to become market-ready for him, it takes nearly double the time of an Angus, and with quality comes a higher price.

“Probably about double, if it is a quality pure-bred Wagyu that we sell,” said Baker. “You will see some Wagyu at Walmart and other places; that is a lower quality Wagyu, probably the 50 percent Wagyu genetics is what that is. But yeah, about double.”

When it comes to steaks, there are a lot of factors that determine the grade of the steak you are eating.

While many are familiar with prime rib, others say Wagyu is the best you can buy.

“Unique breed, ancient breed, the full blood especially, they are a slower growing breed,” said Baker.

“If you are going to go to the meat store and pay $25 for a good steak, why not pay a little bit more and get something that’s going to be just absolutely blow your mind and take it to another level,” said Baker.

Sydney Long is the Executive Director of the Missouri Beef Industry Council. She says the growth of Wagyu is about the farmers.

“We view it as another way for producers to evaluate what works for their own operations and find another way to add value to their product,” said Long.

Long says research shows that customers are willing to pay up when it comes to meat.

“They are more willing to pay for a product that says it is breed specific, Wagyu is included in that, as well as Hereford and Angus. They are more willing to pay for that than a steak that is just sitting there on the shelf,” said Long.

And customers are willing to buy local.

“Everybody deserves to know where their food comes from, and everybody has been interested in that. We have definitely seen an increase in wanting to buy directly from the producer, wherever they happen to find it,” said Long.

While most cattle can be harvested at 18 months, Wagyu can take nearly three years.

“It is worth it in the end because you will have a product that is unbelievable,” said Baker.

For Baker, he knows that the time it takes is not for everyone.

“And I don’t think most farmers would want to do that, but there are some who would put the extra time and extra money to get that higher quality meat,” said Baker.

Prices vary based on the quality and percentage when it comes to Wagyu meat. With some steaks and cuts, it can cost nearly $100 a pound or more.

To learn more about Wagyu, you can visit the American Wagyu Association by clicking here.

The Missouri Beef Industry Council has a series of recipes to try when it comes to cooking steaks. To learn more, click here.

To report a correction or typo, please email digitalnews@ky3.com. Please include the article info in the subject line of the email.