Wagyu cattle

Wagyu (和牛, Wagyū, Japanese cow) is any of four Japanese breeds of beef cattle, the most desired of which is genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from such wagyu cattle is known for its quality, and commands a high price. Rapporter et annet bilde Rapporter det støtende bildet. Wagyu simply translates to Wa = Japanese an 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.

In the US they are bred for the superior . WAGYU – a Japanese beef cattle breed – derive from native Asian cattle. Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance. This selection favored . The original import of these cattle to the U. That was the only importation of Wagyu into the U. Rocky comfort , Missouri.

Sweet Grass Farm on Lopez Island in Washington state produces some of. The prime cut, if you will.

Wagyu beef is the champagne of the meat world. Thanks to its high percentage of quality fat, the beef has a distinct marbled appearance and is flavoursome, juicy and much sought-after. An import ban on Japanese beef ensured that those $“ Kobe sliders” and that $1“ Wagyu steak” you bought were plain old Angus or, at best, domestic Wagyu , the American-bred descendants of Japanese cattle. In fact, the myths surrounding Wagyu production—i.

Like any good recipe growing grass-fed wagyu relies on great ingredients. Our ingredients include great genetics, carefully designed systems and processes, quality feed all year round and most importantly — finely tuned specialist grass . If the beef is not from Japan and simply labelled “wagyu” it is likely to be only half wagyu: the progeny of a non- wagyu cow inseminated with wagyu sperm. At Earl Stonham farm in Suffolk, Andrew Deacon has spent five years building up the only commercial . The crossbred Wagyu cattle were fed a mixture of corn, alfalfa, barley and wheat straw mimicking the Japanese cattle diet.

Dr Joe Grose, President of AWA, introduced carcass digital imaging and this has enabled AWA to be leaders in . Cattle were raised for labour for 0years before they were consumed for meat. Despite this, the selection pressures for draught capabilities have resulted in this breed evolving to produce the absolute ultimate in the beef . Brian Angus is the owner of the first herd of Japanese Wagyu cattle in South Africa. He desires to introduce South Africans to locally produced Kobe beef.

Wagyu cattle on Mayura Station are fed chocolate as part of a fattening strategy with big money at stake.