In Japan there are four breeds that are considered Wagyu: Japanese Black, Japanese Brown, Japanese Polled and Japanese Shorthorn. There are no Japanese Polled or Shorthorns being bred outside Japan.

The production of Wagyu beef in Japan is highly regulated and only the very best proven genetics are kept for breeding.

The Wagyu breed has a vital role to play in the US to increase the quality of red meat produced in the US that our health conscious consumer of the twenty first century is forever seeking.

Wagyu cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also increases the ratio of monounsaturated fats to saturated fats.

Abundance of performance and carcase records with pedigree information enables detailed breeding information to be analysed and reported. The performance of sires at the major abattoirs is readily available.

Our products and services are designed to help you introduce Elite Wagyu genetics into your herd.

Our vast array of the finest #Wagyu genetics paired with a respectful management are directly related to the eating experience.

Wagyu is a foodie delight.

Health experts have discovered the mono-unsaturated to saturated fat ratio is higher in #wagyu than in other beef. 40% is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels.

Wagyu is also higher in a type of fatty acid called conjugated linoleic acid (CLA). Wagyu beef contain the highest amount of CLA per gram of any foodstuff – about 30% more than other beef breeds – due to higher linoleic acid levels.

Foods that are naturally high in CLA have fewer negative health effects. #cla

The idea that practices such as massaging cattle or feeding them beer could improve meat quality is a myth,the result of misunderstanding.

Kobe beef may be the best known Wagyu brand outside Japan, but Matsusaka beef (Matsuzaka) is highly sought after within Japan.

Marbling equals big profits for the cattle producer.

Exquisite marbling - fine ribbons of monounsaturated fat (the good ones) intertwine the muscles (the higher the amount of marbling, the higher the grade of meat). Wagyu females are lighter muscled and their marbling is much finer and more evenly dispersed throughout the muscle.

#Wagyu #Breed offer: Calving ease Generous ribeye size Finer meat texture No excessive back fat Wagyu are very fertile Wagyu cattle have docile temperaments and are easy to handle and move

Wagyu are being raised across the United States with ease. The breed is hardy and adaptive to different environments.

Marbling is the most reliable component of meat taste and tenderness.

和牛 Wagyū means "Japanese cow".

The idea that practices such as massaging cattle or feeding them beer could improve meat quality is a myth, the result of misunderstanding.