Breed History

Introduction

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 Black and Japanese Brown are referred to as Black Wagyu and Red Wagyu, respectively, by the American Wagyu Association.

In the US they are bred for superior meat quality traits and their superior calving ease ability. Wagyu are also used in terminal breeding programs and crossed with breeds like Angus and Holstein to increase the meat quality of the F1 progeny.

The Journey of Wagyu in the US

Courtesy of Colorado State University

The History of Wagyu

Wagyu Breed History in Japan

There is some evidence of genetic separation into the Wagyu genetic strain as much as 35000 years ago. Modern Wagyu cattle are the result of crossing of the native cattle in Japan with imported breeds. Crossing began in 1868 after the Meiji restoration in that year. The government wanted to introduce Western food habits and culture. Brown Swiss, Devon, Shorthorn, Simmental, Ayrshire, and Korean cattle were imported during this period. The infusions of these British, European and Asian breeds were closed to outside genetic infusions in 1910.

The variation of conformation within the Wagyu breed is greater than the variation across British and European breeds. The three major black strains - Tajiri or Tajima, Fujiyoshi (Shimane) and Kedaka (Tottori) evolved due to regional geographic isolation in Japan. These breeding differences have produced a Japanese national herd that comprises 90% black cattle with the remainder being of the red strains Kochi and Kumamoto. Learn more about the genetic diversity of the breed.

The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivaled eating experience.

In Japan there are four breeds that are considered Wagyu and those are the Japanese Black (the predominant Wagyu exported to the U.S), Japanese Brown (In the U.S. referred to as Red Wagyu), Japanese Polled and Japanese Shorthorn. There are no Japanese Polled or Shorthorns being bred outside Japan. Wagyu strains were isolated according to prefecture (state) and breeds imported for crossing were not the same in each prefecture.

The production of Wagyu beef in Japan is highly regulated and progeny testing is mandatory. Only the very best proven genetics are kept for breeding. Realizing the value of their unique product, the Japanese Government in the late 1990's banned further exports of Wagyu genetics and declared Wagyu a national living treasure. Zenwa is the Government held entity in Japan that oversees the WAGYU registry for Japanese Black, Brown, Polled and Shorthorn.

Wagyu Breed History in the USA

Wagyu cattle were first imported into the United States in 1975 when two black and two red bulls were imported by Morris Whitney. In 1989 the Japanese began to reduce their tariffs on imported beef and which encouraged U.S. producers to produce a high quality product for export to Japan.

During the 1990’s there were several importations of Wagyu males and females into the U.S., most were black, but a few red Wagyu were also imported. Wagyu genetics around the world today outside of Japan can be traced to these imports.

Later, in the 1990's the Japanese Government banned further exports of Wagyu genetics (semen, embryos, and live cattle) and declared Wagyu a national living treasure.

Most U.S. production of Wagyu beef was exported to Japan until 2003 when BSE was discovered, Japan and other countries halted further importations of U.S. beef. However, chefs and others were aware of the superior eating quality Wagyu beef offered and the domestic market has greatly expanded.

Wagyu Today - The American Wagyu Association

The American Wagyu Association was incorporated in Texas on March 14, 1990 and serves to register Wagyu cattle in the U.S., Canada and other countries. The Association headquarters are based in Post Falls, ID. The Association has a vibrant membership base and continues to promote and develop a sustainable industry.

The opportunities Wagyu beef can offer are endless. Wagyu genetics caters to producers targeting the high end restaurant trade with highly marbled beef to the seedstock producer supplying cow / calf producers a crossbred alternative that will offer calving ease and premium carcass quality in a single cross which no other beef breed can.

Wagyu has a vital role to play in today's beef industry, increasing the quality of red meat produced that health conscious consumers demand.

001 Hirashige Tayasu 960x720

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.

Red Wagyu Mike Kerby 960x720

Japanese Brown* (赤毛和種 Akage Washu)

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 distinguished 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.

Japanese Shorthorn2

Japanese Shorthorn (日本短角和種 Nihon Tankaku Washu) ONLY IN JAPAN

The Japanese Shorthorn is raised mainly in the Tohoku Region. This breed was improved by crossbreeding the Shorthorn with the indigenous Nanbu Cattle. It has been continuously improved thereafter, until its certification as indigenous Japanese beef cattle in 1957. Its meat contains much lean meat and low-fat content and has a mild and savory flavor. It also contains inosinic acid (a compound important in metabolism) and glutamic acid, which are substances that enhance flavor and protein builder.

Japanese Poll2

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.

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