Wagyu
The
word Wagyu refers to all Japanese beef cattle ('Wa' means Japanese and 'gyu'
means cattle). This is the breed that produces Kobe
beef, named for the city where the cattle were first bred 170 years
ago. The original import of
these cattle to the U.S. in 1976 consisted of two Tottori Black Wagyu
and two Kumamoto Red Wagyu bulls.
Wagyu were derived from
native Asian cattle which were crossed with British and European breeds
in the late 1800s. Although the breed was closed to outside bloodlines
in 1910, regional isolation has produced a number of different lines
with varying conformations:
Tajima – These
were used to pull carts and ploughs so they developed larger
forequarters and lighter hindquarters. They are generally smaller-framed
with slower growth rates but produce excellent meat quality.
Tottori – These
were pack animals in the grain industry so they are larger animals with
straight, strong backlines and generally good growth rates but variable
meat quality.
Shimane – These
are large-framed cattle with average growth rates and meat quality.
Kochi – These red
lines were strongly influenced by Korean lines.
Kumamoto – These
red lines have a Simmental influence and were mostly bred in a region
where there was an abundance of grassland.
Wagyu is a horned breed
and can be either black or red. Black animals are perceived to
have the best quality carcass. Calves are vigorous and average 70
pounds when born. Wagyu are renowned for their marbling, calving
ease, early puberty and good fertility, docile temperament, and are
hardy and adaptive to different environments
How to Contact the Breed Association:
American Wagyu Association
1652 S. Grand Ave. #342
Pullman, WA 99163
(509) 335-6416
List of Wagyu Breeders
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