About Wagyu Cattle

The word Wagyu refers to all Japanese beef cattle ('Wa'rnmeans Japanese and 'gyu' means cattle). This is the breed that produces Kobernbeef, named for the city where the cattle were first bred 170 years ago. Thernoriginal import of these cattle to the U.S. in 1976 consisted of two TottorirnBlack Wagyu and two Kumamoto Red Wagyu bulls.

Wagyu were derived from native Asian cattle which wererncrossed with British and European breeds in the late 1800s. Although the breedrnwas closed to outside bloodlines in 1910, regional isolation has produced arnnumber of different lines with varying conformations:

• Tajima. These were used to pull carts and ploughs so theyrndeveloped larger forequarters and lighter hindquarters. They are generallyrnsmaller-framed with slower growth rates but produce excellent meat quality.
• Tottori. These were pack animals in the grain industry sornthey are larger animals with straight, strong backlines and generally goodrngrowth rates but variable meat quality.
• Shimane. These are large-framed cattle with average growthrnrates and meat quality.
• Kochi. These red lines were strongly influenced by Koreanrnlines.
• Kumamoto. These red lines have a Simmental influence andrnwere mostly bred in a region where there was an abundance of grassland. Wagyurnis a horned breed and can be either black or red. Black animals are perceivedrnto have the best quality carcass. Calves are vigorous and average 70 pounds whenrnborn. Wagyu are renowned for their marbling, calving ease, early puberty andrngood fertility, docile temperament, and are hardy and adaptive to differentrnenvironments