WAGYU BREED
Wagyu breed
Wagyu simply translates to Wa = Japanese and, Gyu = Cow. There are four(4) breeds or strains of Wagyu with only the Japanese Black and Japanese Brown (Kumamoto line) available outside Japan (see below). The Japanese Brown are also referred to as Red Wagyu or Akaushi.
Wagyu is arguably the best and most expensive beef money can buy. With its exceptional marbling, superior tenderness and exquisite flavor, it’s no wonder Wagyu is the pinnacle of the beef world.
Through careful genetic selection and feeding, Wagyu producers can create an experience for connoisseurs unmatched by any other beef. From executive chefs to the weekend barbecue fan, Wagyu offers a level of quality that can be enjoyed by everyone. And with its proven health benefits, choosing Wagyu isn’t just a treat for your taste buds, it’s great for your heart as well.
SUPERIOR MEAT
EXPESINAL
MARBLING
MEAT PRODUCTION BREED
The highest grade of beef (prime beef) under the USDA grading system needs to have 6-8 percent of marbled fat.
In comparison, top-quality wagyu boasts 20-25 percent marbled fat.
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Japanese Black* (黒毛和種 Kuroge Washu)
The Japanese Black was primarily used as the “workhorse” prior to the turn of the 20th Century. This breed was improved during the Meiji Era through crossbreeding with foreign breeds and was certified as indigenous Japanese beef cattle in 1944. It is raised in most Prefectures of Japan, and more than 90% of Wagyu raised and fattened in Japan is of this breed. Fine strips of fat are found even in its lean meat (known as marbling). The flavor of the fat is exquisite, with a buttery, tender texture that dissolves in one’s mouth. Slaughter age is around 28-30month with an average Japanese grade of BMS 5.6
Japanese Brown* (赤毛和種 Akage Washu)
Also known as “Akaushi (Aka =red ushi =cattle),” the Japanese Brown is raised primarily in Kumamoto and Kochi Prefectures. The Kumamoto line is the most common with several hundred thousand in existence. The Kochi line has less than two thousand in existence and is only found in Japan. They can be distinguish by the dark points on its nose and feet. The more dominant Kumamoto line was improved by crossbreeding Simmental with Hanwoo(Korean Red), which was formerly used as a “work horse” during the Meiji Era. It was certified as indigenous Japanese beef cattle in 1944. Among its characteristics is its low fat content, about 12% or less. Because it contains much lean meat, its tastiness and pleasantly firm texture is highly enjoyable. Its fat is also not very heavy but is of fine texture, and has been attracting a great deal of attention by way of its healthiness and mild taste. Slaughter age is around 25 months and this is attributed to the lower level of marbling averaging a Japanese Grade of BMS 3.2
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Japanese Shorthorn (日本短角和種 Nihon Tankaku Washu)
ONLY IN JAPAN
The Japanese Black was primarily used as the “workhorse” prior to the turn of the 20th Century. This breed was improved during the Meiji Era through crossbreeding with foreign breeds and was certified as indigenous Japanese beef cattle in 1944. It is raised in most Prefectures of Japan, and more than 90% of Wagyu raised and fattened in Japan is of this breed. Fine strips of fat are found even in its lean meat (known as marbling). The flavor of the fat is exquisite, with a buttery, tender texture that dissolves in one’s mouth. Slaughter age is around 28-30month with an average Japanese grade of BMS 5.6
Japanese Polled (無角和種 Mukaku Washu)
ONLY IN JAPAN
The Japanese Polled was produced through crossbreeding of Aberdeen Angus imported from Scotland with the indigenous Japanese Black in 1920. It was further improved thereafter, and was certified as indigenous Japanese beef cattle in 1944. Its characteristics include its high lean meat content and distinctive Wagyu taste. It contains a high percentage of amino acid and has a rich chewy, meaty flavor. The current population of Japanese Polled is the smallest of all four(4) breeds with only several hundred remain in existence today.
Australian Wagyu
Australian Wagyu: the most common breed of Wagyu cattle in Australia, where the animals were imported from Japan in the 1990s. Most Wagyu cattle herds in Australia are located in the Margaret River region of Western Australia, where the climate and grass quality are particularly favorable for animal growth.
Wagyu beef production: traditional techniques and innovations abroad
Wagyu beef has become very popular all over the world for its soft texture and unique, intense flavor. The origin of Wagyu meat dates back to Japan, where cattle farms are very old and the culture of animal husbandry is highly developed.
In fact, there are several Wagyu beef farms in Japan, but the most famous are located in the regions of Kobe, Miyazaki, and Hokkaido. Each region has its own particular breeding and feeding techniques, but in general Wagyu meat farming requires constant attention.
However, in recent years, Wagyu beef breeding has spread to other countries such as the United States, Australia, and Europe. In these countries, Wagyu cattle are raised following Japanese techniques, but with some variations. In Australia, Wagyu beef farming has developed greatly in recent years, becoming one of the largest producers of Wagyu meat outside Japan. In the United States, Wagyu beef production spread mainly to the Midwestern states and Texas in the 1990s and has since become increasingly popular. American Wagyu beef is produced mainly for the domestic market, but it is also exported to some countries in Asia.
In Europe, Wagyu beef production is still limited, but recent years have seen a growth in Wagyu cattle breeding
Feeding cattle for the highest quality Wagyu beef
Wagyu beef is a delicacy derived from a particular breed of Japanese cattle. This meat is valued worldwide for its tenderness, intramuscular fat and unique and intense flavor. The diet of Wagyu cattle is one of the key components for the quality and texture of the meat. But what diet do Wagyu cattle follow?
Wagyu cattle farms in Japan follow specific nutrition and breeding techniques to ensure meat quality. The animals are fed a specific diet, which includes corn, rice, barley, fruits and vegetables, as well as other nutrients that improve their quality. In addition, the animals are brushed and massaged daily to improve their blood circulation and make the meat even softer. This type of feeding and animal care requires a great deal of commitment and constant attention.
In the United States, the feeding of Wagyu cattle is similar to that used in Japan, namely corn and barley, but also other grains. In Australia, the feeding of Wagyu cattle involves the use of hay, grains and other natural foods. The animals are fed a balanced diet, which is carefully monitored to ensure the right amount of protein, fat and carbohydrates. In addition, animals are moved to different pastures to ensure the quality of the grass they eat.
Wagyu cattle breeders follow strict rules to ensure that the animals grow healthy and strong to produce high-quality meat. The animals are kept in large, comfortable spaces where they can move freely and socialize with other members of the group. This type of farming not only ensures the health of the animals, but also improves the flavor and quality of the meat.
The history of Wagyu breeding in Japan
Wagyu cattle breeding in Japan has a long history dating back many centuries. The earliest traces of cattle breeding in Japan date back to the Yayoi period, between 300 B.C. and 300 A.D., when cattle were used for the field and transportation. However, it was only during the Edo period, between 1603 and 1867, that cattle breeding in Japan began to develop.
During the Edo period, cattle were still mainly used to work the land. However, as economic prosperity increased, the Japanese began to appreciate beef more and more. This led to an increase in demand for meat, which in turn prompted Japanese farmers to try to improve the quality of the meat they produced.
Initially, Japanese farmers crossed the local breed of cattle with other breeds from abroad, such as the British Shorthorn breed of cattle and the Chinese Kumamoto breed of cattle. These crosses resulted in some hybrid breeds, but the meat produced was still not considered high quality.
In 1868, with the end of the Edo period and the beginning of the Meiji era, Japanese farmers began experimenting with new breeding techniques to improve meat quality. In 1944, the Japanese government established the Wagyu meat evaluation system so as to ensure the quality of the meat produced. Over the years, the evaluation system has evolved, but the goal remains the same: to ensure the quality of Japanese Wagyu meat.
Wagyu meat was introduced to international markets in the 1990s and has since become a delicacy enjoyed by gourmets around the world. The spread of the Internet and social media has helped make Wagyu beef known worldwide, driving demand for the prized meat.
