First up – established and reputable restaurants such as Churrasco Phuket Steakhouse would rather go full-time vegan instead of EVER serving fake Wagyu. Our reputation and long term survival rests on our authenticity, consistency, top quality and personal integrity. Every steak that reaches our tables comes from verified sources only.
Yet, not all establishments in Asia share the same standards. A recent food scandal in Vietnam revealed how far some will go to imitate luxury beef.
FAKE WAGYU
In Hanoi, Vietnam, police recently arrested four people accused of turning cheap buffalo meat into fake Wagyu. They bought frozen buffalo from India for about four dollars a kilo, injected it with a “fat essence” to mimic Wagyu marbling, then relabelled it as premium “Hidasan Wagyu.” The meat sold for five times its cost. More than fourteen tons reached restaurants before investigators intervened. Tests confirmed most samples contained buffalo DNA. What began as food fraud soon became a public health matter.
The scandal shows how the demand for marbled beef fuels deception. Real Wagyu commands high prices because its marbling comes from genetics and patient feeding, not chemicals. Counterfeiters exploit that by mimicking its look. Some mislabel regular beef as Wagyu, others use injections or even different animals to fake its texture and price.
In the Vietnamese case, all tricks appeared together: wrong species, chemical marbling and false branding. Counterfeiters know that many diners cannot tell imitation from the real thing. once it is sliced and grilled. The marbling alone convinces most people.
Yet true Wagyu has a distinct aroma, flavour and softness that are impossible to reproduce. The case also showed the risk behind imitation. Injecting chemicals into meat deceives buyers and threatens health. Regulators are still studying what substances were used, but the lesson is clear: trust only restaurants that value transparency.
LARDED BEEF
Between fraud and true Wagyu lies the grey zone of “larded” or artificially marbled beef. These products are legal and widely sold, but they should never ever be mistaken for genuine Wagyu. Brands such as Meltique and Hokkubee use fat injection to give standard beef a marbled look and tender texture. The technique came from an old French method called piquer, where strips of fat were inserted into lean meat.
Meltique injects an emulsion of beef fat or canola oil into muscle fibres, creating uniform marbling though the cattle were not Wagyu. It looks appealing, cooks easily and costs far less. Hokkubee, the company behind Meltique, promotes it as a consistent and affordable option for restaurants.
There basically is nothing illegal with this process – but only when declared openly. Restaurants absolutely must identify Hokkubee and similar larded products clearly. Unfortunately, some restaurateurs fail to do so, letting guests assume they are eating Wagyu when they are not. Larded beef may look luxurious, but it cannot match the sweetness, melt or grain of real Wagyu. Technology can create texture, not heritage.
For clarity, Churrasco Phuket Steakhouse has never ever served or will serve this product.
REAL WAGYU
True Wagyu comes from Japan’s long tradition of cattle breeding. The word combines “wa,” meaning Japanese, and “gyu,” meaning cow. It refers to breeds such as Japanese Black, Brown, Shorthorn and Polled, raised under strict care. These cattle are bred to store fine layers of fat that create the lace-like marbling running through the meat.
Each animal is raised slowly, often fed on rice straw, barley and grain, and tracked from birth. The highest grade, A5, represents exceptional marbling and tenderness. The fat melts at low temperature, releasing a clean sweetness when cooked.
Japan is the birthplace of Wagyu, but Australia has also built a respected Wagyu industry. Many Australian herds descend from Japanese bloodlines and are raised on similar feeding programs. The result is beef that retains lush marbling and excellent consistency. Both Japan and Australia now set the global standard for quality and traceability.
SPOTTING THE DIFFERENCE
To identify real Wagyu, start with documentation. Authentic Wagyu is always delivered with information on the breed, farm and grade. Any beef labelled “Wagyu style” without such details should immediately raise doubt. Real Wagyu marbling is fine and even, glowing softly pink. Fake or larded beef often shows thicker white streaks or uneven patches. When cooked, genuine Wagyu melts smoothly and releases a delicate aroma, while imitations exude oil and taste heavy.
Price can also tell at least part of the story. If something is too cheap to be real, it almost certainly is. A steak that looks like Wagyu but sells cheaply is rarely authentic. Real Wagyu is expensive because it takes time and care to produce.
PROTECTING OUR GUESTS
No credible establishment would risk its name or guests’ health by serving fake or chemically altered beef. We at Churrasco Phuket Steakhouse make categorically sure that our guests can dine with confidence. Every one of our Wagyu steak cuts, whether our Picanha, Maminha, Solomillo or Tenderloin, comes from verified herds and fully certified suppliers. Our restaurant’s international reputation for value and quality depends on that trust.
Everywhere else though, your best protection is prudent scepticism and raised awareness. Ask the restaurant about the beef’s origin and supplier. Restaurants with integrity are proud and totally open to answer any such questions. Remember also that real Wagyu is more than flavour. It is patience, precision and transparency. Every certified Wagyu carries proof of origin and grade. When you buy it, you pay for that history as much as the taste.
The Vietnamese scandal is a reminder of what happens when profit overtakes honesty. True Wagyu remains the peak of beef craftsmanship, and the best restaurants treat it with respect. In a world full of marbled illusions, diners can rely on restaurants like Churrasco Phuket Steakhouse to serve only the real thing, prepared with care, honesty – and pride.
Image Credit: hhttps://meatstock.com.au/australian-wagyu-association/
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Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
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