Why is the beef so special and why is it expensive?
The Japanese beef cattle breed is derived from native Asian cattle.All Japanese beef cattle are referred to as 'Wa' and 'gyu'.
The draft animals that were used in agriculture were selected for their physical endurance.The selection favored animals with more fat cells, which provided a readily available energy source.The cattle of the horned breed are either black or red.
As far back as 35000 years ago there was evidence of genetic separation.The native cattle in Japan were crossed with imported breeds.The Meiji restoration began in 1868.Western food habits and culture were wanted by the government.Brown Swiss, Shorthorn, Simmental, Ayrshire, and Korean cattle were imported.The British, European and Asian breeds were closed to outsiders in 1910.
The variation of the Wagyu breed is greater than that of British and European breeds.The three major black strains - Tajiri or Tajima, Fujiyoshi (Shimane) and Kedaka - evolved due to regional geographic isolation in Japan.The Japanese national herd consists of 90 percent black cattle with the rest being red strains of Kochi and Kumamoto.Click here for more information on the genetics of the breed.
The Japanese Black, Japanese Brown and Japanese Polled are the four types of Wagyu that are exported to the U.S.There are no Japanese Polled or Shorthorns bred outside of Japan.The breeds imported for crossing were not the same in each prefecture.
In Japan, the production of Wagyu beef is highly regulated.Only the best genetics are kept.Realizing the value of their unique product, the Japanese Government banned the export of Wagyu and declared them a national living treasure.In Japan, Zenwa is the Gov't held entity that oversees the WAGYU registry for Japanese Black, Brown, Polled and Shorthorn.
In 1975, two black and two red bulls were imported from Morris Whitney.The Japanese began to reduce their tariffs on imported beef in 1989 and encouraged U.S. producers to produce a high quality product.There were several imports of quality wagyu in the 1990's.Most were black, but a few were red.The U.S. herd and those in many other countries are influenced by these cattle.
When BSE was discovered, Japan and other countries stopped the import of beef from the U.S.Chefs and others in the U.S. were aware of the superior eating quality of Wagyu and the domestic market.
The unique taste and tenderness of highly marbled Wagyu beef makes for an unparalleled eating experience.Gourmet cooks and fine restaurants across the US are starting to use Wagyu beef.
It is a delight and healthy for you as well.Health experts have found that the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef.Stearic acid is believed to have a minimal impact on raising cholesterol levels.The profile of the beef is more beneficial.
There is a type of fat called conjugate linoleic acid.The highest amount of CLA per gram of any foodstuff is found in wagyu beef, which is 30% more than other beef breeds.There are less negative health effects when foods are naturally high in CLA.
The American Wagyu Association was incorporated in Texas on March 14, 1990 and serves to register Wagyu cattle in the U.S., Canada and other countries.Post Falls, ID is where the Association headquarters are located.The Association promotes and develops a sustainable industry in the US with a vibrant membership base.
There are so many opportunities for Wagyu beef.This industry caters for the high end restaurant trade with highly marbled beef to the bull producer supplying the cow / calf rearer a crossbred alternative that will offer ease of calving ability and premium carcass quality in a single cross which no other beef breed can come close to.
The quality of red meat produced in the US is of paramount importance to the health conscious consumer of the twenty first century.