The Wagyu Breed

Rich in traditions of Japanese agriculture, Wagyu has long been a mystery worth pursuing.

Japanese Wagyu cattle are fed on beer and massaged daily.

This is a myth. However, they are sometimes brushed with a stiff brush to increase blood circulation and to relieve stress.

'Wagyu' refers to Japanese beef cattle: 'WA' meaning Japanese and 'GYU' meaning cow. These particular cattle have more intra-muscular fat cells known as marbling and were originally used in Japan as agriculture draft animals. Only Wagyu cattle with the finest proven genetics are kept for breeding, highlighting its superior value and have been declared a Japanese ‘national living treasure’.

Traditionally four main breeds are used for Wagyu production in Japan, Japanese Black, Japanese Brown, Japanese Shorthorn and Japanese Polled. Modern Wagyu is usually a cross between these native and imported breeds.

Wagyu is a unique breed with key attributes, exquisite marbled beef, high calving ease, excellent docile temperament, resilient to savannah free-range holding and high carcass yield in dressing percentage.