If you’ve ever browsed a steakhouse menu or a butcher shop, you might have stumbled upon the term Meltique beef sitting suspiciously close to Wagyu. Labels like Meltique Wagyu or Wagyu Meltique can easily make an unsuspecting diner believe they’re indulging in the same world-famous Japanese beef. But let’s set the record straight—Meltique is not Wagyu.

So, what exactly is Meltique beef? How does it compare to real Wagyu in taste, texture, and price? And why do some restaurants prefer Meltique over the real deal? Buckle up, steak lovers—we’re about to dive into the meaty details.

What is Meltique Beef? 

Meltique beef is a type of processed beef that has been injected with vegetable fat (typically canola oil) to create the marbling effect that Wagyu is known for. This technique is inspired by the French pique method, where fat is infused into meat to enhance its tenderness and flavor. The goal? To make standard beef taste juicier and more luxurious—without the hefty Wagyu price tag.

Unlike Wagyu, which comes from specific Japanese cattle breeds that naturally develop rich marbling, Meltique can be made from any beef. The fat injection process allows even tougher cuts to become more tender, making it a cost-effective alternative for restaurants looking to offer a “Wagyu-like” experience.

Related article: Understanding Meltique Steak: Is It Same as Wagyu?

Meltique vs. Wagyu: Spotting the Differences

At first glance, Meltique and Wagyu might look similar, thanks to the artificial marbling process. But a deeper dive reveals major differences:

1. The Source of the Meat
   Wagyu: Comes from elite Japanese cattle breeds like Kuroge Washu, raised under strict genetic and dietary guidelines.
   Meltique: Can be made from any type of beef, often using more affordable cattle breeds.
2. Nutritional Value
   Wagyu: Naturally high in unsaturated fats, omega-3, and omega-6, making it prized for its buttery texture and health benefits.
   Meltique: Contains added vegetable fat, but lacks the unique fatty acid composition of true Wagyu.
3. Price
   Wagyu: One of the most expensive meats in the world, costing up to four times the price of regular beef.
   Meltique: More budget-friendly, with prices significantly lower due to its processing method.

Why is Meltique Beef More Affordable?

There are three main reasons why Meltique remains a cheaper alternative:

1. No Need for Special Cattle
   Wagyu requires meticulous breeding, genetic testing, and a carefully controlled diet. Meltique, on the other hand, uses standard beef, cutting down on production costs.
2. Efficient Production Process
   The fat injection technique allows even lower-grade cuts to be transformed into tender, flavorful meat, reducing waste and maximizing yield.
3. Mass Production
   Unlike Wagyu, which is carefully graded and produced in limited quantities, Meltique beef can be mass-produced on an industrial scale.

The most asked question about Meltique beef is that is it safe to eat? And the simple answer is that it is! The fat used in the Meltique process is usually canola oil, which is widely regarded as a heart-healthy option. However, because Meltique contains additional fat, those watching their dietary intake should be mindful of portion sizes.

How to Cook Meltique for the Best Flavor

To make the most of Meltique beef, follow these expert cooking tips:

1. Use High Heat & Quick Cooking Methods: Pan-searing or grilling over high heat helps lock in juices and enhances the texture.
2. Keep Seasonings Simple: Salt, pepper, and maybe a hint of garlic—let the beef shine without overpowering it.
3. Don’t Overcook: Because Meltique fat melts easily, cooking it past medium can result in a greasy texture rather than a tender bite.
4. Pair with the Right Sauce: A creamy mushroom sauce or a light peppercorn gravy complements Meltique’s rich flavor profile.

If you’re after real premium steak—whether it’s Wagyu or high-quality Angus—then Lawry’s The Prime Rib is the place to be. Known for serving some of the finest steaks in Jakarta, Lawry’s offers a luxurious dining experience that guarantees the highest standards of meat quality.

Explore the Lawry’s menu to indulge in top-tier steaks, and when you’re ready to experience true fine dining in Jakarta, make sure to book your seat. Planning a big event? Lawry’s also provides private bookings for up to 200 guests, making it the perfect venue for parties, business meetings, and special occasions.

FAQ

1. Is Meltique beef the same as Wagyu?

No. Meltique is processed beef injected with vegetable fat to mimic marbling, while Wagyu comes from specific Japanese cattle known for natural, buttery fat distribution.

2. Why do restaurants use Meltique beef?

Because it’s cheaper. Meltique offers a tender, juicy texture like Wagyu but without the high cost, making it ideal for cost-conscious menus.

3. Is Meltique beef safe to eat?

Yes, it’s safe. It uses canola oil—considered heart-friendly—but it’s still processed, so portion control is key.

4. How should I cook Meltique beef?

Use high heat (like searing or grilling), don’t overcook it, and keep the seasoning minimal to highlight the rich, juicy flavor.