Why Wagyu Beef?
Known world-wide for it’s marbling characteristics, great flavor, juiciness and tenderness. This is considered the top of the line beef.
Wagyu cattle has been raised in the Kobe region of Japan since the 1800’s. And just like champagne from the champagne region of France is the only sparkling wine that can be called champagne, the same applies to Kobe Beef.
Wagyu Beef translate literally as Japanese Cow.
There are Four Breeds of Wagyu Beef as follows according to the Japan Meat Information Service Center:
Raised primarily in the Kinki and Chugoku regions, the Japanese Black was used as work cattle in olden days. 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 all parts 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 creamy, tender texture that dissolves in one’s mouth.
Also known as “Akaushi (red cattle),” the Japanese Brown is raised primarily in Kumamoto and Kochi Prefectures. This breed was improved by crossbreeding Simmental with Akaushi, which was formerly used as work cattle 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, and has been attracting a great deal of attention by way of its healthiness and mild taste.
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 richly contains inosinic acid and glutamic acid, which are substances that give beef its tastiness.
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.
In the USA, Wagyu Cattle are bred with other breeds to produce what is known as American Kobe Beef.
This is what our farm has done. We bred our Beefmaster and other breeds with a Japanese Brown for Shiner Pork and Beef American Kobe.
We have a very limited supply at this time but our numbers are increasing with each year.
The Wagyu we’ve raised has been exceptional!
To order our Wagyu Beef please contact us by filling out the form below and we’ll get back to you with our current availability.