Wagyu Cattle
Great Milkers and even better meat.
The production of Wagyu breed in Japan is highly regulated and progeny testing is mandatory. Only the very best proven genetics are kept for breeding.
Realising the value of their unique product, The Japanese Government banned the export of Wagyu and declared them a national treasure. However in 1976, four bulls were mysteriously exported to the United States and Wagyu were graded up from the US cow herd. With recent imports from Japan, Australian Wagyu bloodlines now are amongst the best in the world.
What Is The Difference Between Kobe and Wagyu?
Kobe is a prefecture, or region, in Japan. To be called 'Kobe beef', the Wagyu cattle must have been fed in confinement for an extended period of time while in Kobe. Until recently, that meant that Kobe beef is bred, raised & slaughtered in Kobe. With land in limited supply and grain expensive in Japan, most Kobe beef is now raised in California or Australia, under the exact specifications for Kobe beef. When the cattle is ready for slaughter, it is shipped to Kobe in Japan, where its feeding is completed and the cattle is slaughtered.
Wagyu is a Japanese word - 'wa' meaning Japanese and 'gyu' meaning cattle. The term 'Wagyu beef' can be applied to meat from any cattle of the Wagyu Breed. The Wagyu breed is genetically predisposed to intense marbling and produces a higher percentage of unsaturated fat than any other breed of cattle in the world.