W H A T I S W A G Y U ?
The term “WAGYU,” pronounced “waa-gyew,” translates to “Japanese cow” in Japanese. The word “wa” Means Japanese, while “gyu” means cow.
Wagyu in Japan refers to one of four primary strains of beef cattle that were enhanced through crossbreeding with non-Japanese cattle during a brief period from around 1867 to 1910. The four major strains of Wagyu in Japan are Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn.
The Japanese Brown is commonly known outside of Japan as "Red Wagyu" and is sometimes referred to as "Akaushi," meaning "red cow" in Japanese. Only Japanese Black and Red Wagyu have been exported from Japan.
The genetics of just 221 Wagyu cattle were exported from Japan to the U.S., all occurring between 1976 and 1997. This total comprises 167 live Black Wagyu exported to the U.S., along with 21 calves that were sired by Japanese bulls after the females' arrival. Additionally, 16 live Red Wagyu were exported to the U.S., accompanied by six calves sired by Japanese bulls. Recognizing the significant worth of their distinctive beef cattle following the limited export of Wagyu, the Japanese government designated Wagyu as a national treasure and enacted a ban on any further exports of Wagyu cattle and genetics. After the initial export of 183 live animals from Japan to the U.S., Wagyu genetics were later sent to Australia and Canada. As a result, the Wagyu breed expanded worldwide, with all registered Wagyu animals outside of Japan tracing back to the genetics of the 221 original animals exported to the U.S.
Wagyu originally served as draft animals in Japanese agriculture and were selectively bred over an extended period for their physical endurance. This selective breeding aimed to produce strong cattle, leading to the preference for individuals with a higher concentration of intra-muscular fat cells. This fat, commonly referred to as "marbling" in the beef industry, provided a readily accessible energy source, enabling these animals to exert significant energy during bursts of work as draft animals.
The evolution of Wagyu, distinct from other major breeds of Bos taurus cattle, has been shaped by selective breeding for specific traits over many years. This process was further enhanced by a comprehensive breeding management program initiated by the Japanese government in the 20th century. As a result, Wagyu has become globally recognized for providing an unparalleled beef culinary experience.
Wagyu cattle are renowned for producing some of the highest quality beef available globally. This beef is characterized by its tenderness and significant marbling, along with a low melting point fat that provides a unique melting sensation in the mouth. Additionally, Wagyu beef is considered healthier than beef from other cattle breeds, offering a greater proportion of monounsaturated fatty acids relative to saturated fatty acids.
Wagyu cattle are known for producing calves with very low birth weights. They grow and mature at a slower rate and, as adults, tend to be smaller compared to most European breeds. However, Wagyu possess excellent temperaments, reach breeding age earlier, and have longer lifespans than their European counterparts. Additionally, they adapt well to various climates and terrains.
Wagyu bulls exhibit impressive fertility and a robust libido, allowing them to breed a greater number of cows than other breeds. It is not uncommon for an individual mature Wagyu bull to mate with a herd of up to 50 cows.
Wagyu is a horned breed characterized by either black or red coloration. Outside Japan, there are four primary strains: three black and one red. The geographical isolation of Japanese prefectures and the selective breeding conducted in each region led to the development of distinct characteristics in the various strains. Despite these differences, all Wagyu bloodlines have origins linked to native Asian cattle.
Tajima
Tajima originated in the Hyogo Prefecture, with Kobe as its capital. This bloodline traces back to the sire Tajiri, who was born in 1939 in the Mikata District of Hyogo Prefecture. Animals from this lineage are often called Tajiri. This substantial and significant sire line is related to nearly all bloodlines within the Hyogo region. Initially, Tajima were utilized for pulling carts and plows, which led to the development of larger forequarters and lighter hindquarters over time.
IIn Japan, the Tajima strain is typically recognized for producing the highest quality meat among the various strains of Black Wagyu. This strain is generally smaller in size, exhibits slower growth rates, and is more delicate than the other Black Wagyu strains. While all "Japanese Black" cattle have undergone some degree of crossbreeding with non-Japanese breeds during the Japanese government's improvement program from around 1867 to 1910, the Tajima line has remained comparatively less influenced by such crossbreeding practices. It is known for yielding exceptional meat quality characterized by a large eye muscle and superior marbling. Additionally, the Tajima strain is noted for its excellent temperament. This specific strain is the one that popularized "Kobe Beef" internationally.
Fujiyoshi
Fujiyoshi traces its origins to the sire Dai 13 Hanayoma, hailing from the Okayama prefecture in Japan. Over the years, the Fujiyoshi strain has spread to various other prefectures. Among them, Dai 7 Itozakura stands out as the most renowned, born in the Shimane prefecture. A significant portion of the Fujiyoshi strain Wagyu outside Japan is derived from Dai 7 Itozakura, leading to the strain often being associated with Shimane. These animals are medium-framed, exhibit average growth rates compared to the other two strains of Black Wagyu, possess commendable maternal qualities, demonstrate good fertility, and yield high-quality meat.
Kedaka
Kedaka is a bloodline that originated in the Tottori prefecture, often referred to as Tottori Wagyu. This strain of Black Wagyu was initially bred for use as pack animals in Japan. The selective breeding is thought to have contributed to the larger frame size, straight and strong back lines, and generally favorable growth rates of this strain. While the meat quality of Kedaka is more variable in comparison to the Tajima line, its milking ability surpasses that of the other two strains of Black Wagyu.
Red Wagyu
Red Wagyu differ significantly from the three strains of Black Wagyu. In Japan, they are known as “Japanese Brown,” while internationally they are sometimes labeled “Akaushi” or “Kumamoto Red.” These cattle have a reddish coat and originated in southern Japan, primarily the Kumamoto prefecture on Kyushu Island, where extensive grazing is more common than the confinement practices seen in other regions.
The bloodline of Red Wagyu is thought to have developed from ancient Asian breeds. This lineage eventually influenced the emergence of red Korean breeds, including the modern Korean Hanwoo. During a government-led improvement program in Japan, the Red Wagyu was crossbred with certain European breeds, predominantly Simmental and Devon, with some reports suggesting the inclusion of the Korean Hanwoo as well.
Red Wagyu tend to be larger on average compared to the three main strains of Black Wagyu. They exhibit faster growth rates and possess thicker, heavier physiques. Numerous examples of high meat quality from Red Wagyu exist. In addition, Japan has two lesser-known strains of Wagyu that have not been exported: the “Japanese Polled” and “Japanese Shorthorn.” Both are the result of crossbreeding European breeds with native Japanese cattle between 1868 and 1910 and constitute a very small portion of the total Wagyu herd in Japan.
Wagyu cattle are genetically inclined to produce high-quality beef. They are often considered to yield the finest beef globally, characterized by its tenderness and rich marbling. Additionally, Wagyu beef is healthier than that of other cattle breeds due to its elevated ratio of monounsaturated fatty acids in comparison to saturated fatty acids.