Wagyu beef has become increasingly popular in recent years, known for its rich marbling, tender texture, and incredible flavor. But where exactly does this premium beef come from? Here’s a deep dive into the history and origins of wagyu cattle
What is Wagyu Beef?
Wagyu simply means “Japanese cattle,” It refers to four specific Japanese breeds that are genetically predisposed to intense marbling The intense marbling of intra-muscular fat is what gives wagyu its trademark tenderness and flavor
The four breeds of cattle that qualify as wagyu are:
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Japanese Black – Originating from the Tajima strain, it accounts for over 97% of wagyu cattle raised in Japan today. Regional variants include Tajima, Shimane, Tottori, and Okayama.
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Japanese Brown – Also called Japanese Red, it represents about 5% of wagyu cattle. Raised in Kochi and Kumamoto prefectures.
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Japanese Polled – Found mainly in Yamaguchi prefecture.
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Japanese Shorthorn – Less than 1% of wagyu cattle. Raised primarily in Iwate prefecture.
Wagyu Origins in Japan
Wagyu cattle originated in Japan as early as the 2nd century AD. In ancient Japan, cattle were used as draft animals for agriculture and farming. They were selectively bred for physical endurance and stamina.
This intensive breeding inadvertently led to genetic mutations resulting in higher levels of intramuscular fat cells or marbling. The extra marbling provided the animals with readily accessible energy reserves.
Over centuries, wagyu became further refined into distinct regional strains due to geographic isolation of Japanese villages. The four major strains that emerged were the famed Tajima strain (Hyogo prefecture), Shimane (Shimane), Inhaku (Hiroshima), and Kedaka (Tottori).
Cross-breeding with imported European cattle in the late 1800s further enhanced the genetics of wagyu. Leading to the four formal breeds recognized today – Japanese Black, Brown, Polled, and Shorthorn.
Wagyu History Outside Japan
Wagyu made its way outside Japan starting in the 1970s. The first wagyu cattle exports to the United States occurred in 1975. More imports of wagyu cattle and genetics followed over the next few decades.
However, due to concerns over declining wagyu populations, Japan banned exports of all wagyu genetics in 1997. Declaring them a protected “national treasure”.
But by then wagyu genetics had already been established in other countries. Allowing cattle farmers globally to crossbreed wagyu with local cattle to produce “wagyu-style” beef.
And full-blooded wagyu cattle continues to be raised from original Japanese bloodlines in countries like the United States and Australia. Leading to a surge in global popularity of wagyu beef over the last 20 years.
Wagyu Cattle Today
While Japan maintains tight control over pure wagyu cattle populations. Wagyu genetics have now spread globally through decades of exports.
Today, Japan designates only purebred wagyu cattle born and raised in Japan as authentic “Japanese Wagyu”. With Kobe beef from Hyogo prefecture’s Tajima cattle being the most prized.
However, wagyu-cross cattle bred outside Japan have gained significant popularity. Australia now boasts the world’s largest wagyu cattle herd outside Japan. And “wagyu-style” beef is increasingly common in the U.S. and other countries.
Though not exactly the same as pure Japanese wagyu. These crossbred cattle still yield intensely marbled beef that captures the rich flavors that make wagyu so coveted worldwide.
In Summary
Wagyu refers to the four Japanese cattle breeds renowned for intense marbling and flavor – the Japanese Black, Brown, Polled, and Shorthorn. Originating in Japan as early as 200 AD, wagyu cattle were originally bred as draft animals. Their genetics were refined over centuries into the prime wagyu beef breeds known today. Exports starting in the 1970s spread wagyu genetics globally. Allowing farmers worldwide to crossbreed wagyu with local cattle to produce “wagyu-style” beef. Though Japan protects the wagyu name and genetics, these crossbred cattle still yield marbled, flavorful beef. Capturing the distinctive taste that has made wagyu an international phenomenon.
How Wagyu Is Made (Farm To Table)
FAQ
What part of the cow is the Wagyu beef?
Each cut of Wagyu beef has its own taste and texture. The most popular cuts are the rib, loin, and chuck. Other cuts include: Filet: steaks like Châteaubriand and Filet Mignon.
Can you get 100% Wagyu beef in America?
We believe in raising and providing the highest quality 100% Full Blood Wagyu Beef possible in the United States. ALL of our Wagyu Cattle are 100% Full Blood and registered with the American Wagyu Association. Our Full Blood Wagyu are born, raised and finished right on our farm.
What is so special about Wagyu beef?
Wagyu beef, originating from Japan, is renowned for its extraordinary marbling, which results in unmatched tenderness and a rich buttery flavour. The key differences between Wagyu and other beef types lie in the genetics, breeding methods, and feed. Japanese breeders know the breeding history of all their Wagyu cattle.
Are there any wagyu cows in the US?
What is a Wagyu cow?
Wagyu refers to “Japanese cattle” and is not a specific breed, derived from “Wa” means Japanese and “Gyu” means cow. Japanese native cattle became almost extinct after the Meiji Restoration (1868), mainly as a result of crossbreeding with European breeds, with exceptions such as the Mishima cattle.
Where did Wagyu beef come from?
The story of Wagyu beef begins in Japan, where it originated from four native breeds of cattle: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled. These breeds were prized for their superior meat quality and were carefully bred and protected by Japanese farmers for centuries.
Is Wagyu the new Japanese beef?
Lately, it seems like restaurants and foodies everywhere have begun revering the ultra-marbled, decadent Japanese beef known as Wagyu. Although it may be brand-new to many Americans, Wagyu has a long history that traces its roots back over decades in Japan.
Why is Wagyu beef fatter?
In recent years, Wagyu beef has increased in fat percentage due to a decrease in grazing and an increase in the use of feed, resulting in larger, fattier cattle. Wagyu refers to “Japanese cattle” and is not a specific breed, derived from “Wa” means Japanese and “Gyu” means cow.
Where are Wagyu cattle bred?
Wagyu bred in Western Australia ‘s Margaret River region often have red wine added to their feed as well. In the United States, some Japanese Wagyu cattle are cross-bred with American Angus stock.
How is Wagyu beef graded?
Wagyu beef is graded according to its marbling score, yield, and meat color. The highest grade, A5, represents the most exceptional quality, with a marbling score of 12 or higher. Wagyu beef is also available in grades A4, A3, and A2. In recent decades, Wagyu beef has gained immense popularity outside of Japan.