Wagyu — buy or sell
Breed history: Wagyu is a collective name for a breed (or rather, a group of breeds) of cattle from Japan, which boasts an ancient and rich history. Its roots go back centuries to ancient Japan. Genetic studies show that this line of cattle began to form as far back as 35,000 years ago. Modern Wagyu is the result of crossbreeding local Japanese cattle with imported breeds. This process began in 1868, after the Meiji Restoration. At that time, the Japanese government sought to introduce Western dietary habits, and various breeds of cows were imported into the country: Brown Swiss, Devon, Shorthorn, Simmental, Ayrshire, and Korean. In 1910, the import of genetic material was halted, and breeding "in itself" began. This means that crossbreeding occurred only within the Wagyu breed, without the involvement of other breeds. As a result of geographical isolation, three main black lines of Wagyu developed in Japan: Tajiri (or Tajima), Fujiyoshi (Shimane), and Kedaka (Tottori). This led to a great diversity within the breed, surpassing even the variations among British and European breeds. In 1975, two black and two red Wagyu bulls were imported to the USA. This marked the beginning of the breed's history in America. Today, Wagyu is one of the most famous and valuable beef breeds in the world. Exterior: Wagyu is not a single breed but several breeds of cattle developed in Japan. These include Japanese Black, Japanese Brown (known as Red in the USA), Japanese Polled, and Japanese Shorthorn. Each of these breeds has its own characteristics, but they all share one thing in common — high meat quality. Wagyu are not small in weight. Adult bulls weigh 900-1000 kg. Cows are slightly smaller, weighing 500-600 kg. The height at the withers for bulls is 130-140 cm, while for cows it is 120-130 cm. The horns of Wagyu can be straight or slightly curved forward. The coat color of Wagyu can be black or red, depending on the specific breed. Housing conditions: Wagyu cows can live and reproduce in both hot and cold regions. This makes them versatile and allows them to be raised in almost any part of the world. In Japan, where grazing space is limited, farmers massage the cows to relieve stress and muscle stiffness. This helps maintain the health and well-being of the animals, even if they cannot move freely.
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Sign inWhat to feed
Diet: The secret of Wagyu marble meat lies not only in genetics but also in the specifics of feeding and management. After birth, Wagyu calves are fed with their mother's milk for six months. This provides them with all the necessary nutrients for healthy growth and development. Then, the calves are released to pastures where they can move freely and feed on fresh grass. This stage is important for their physical development and the formation of a strong immune system. Later, the bulls are separated from their mothers and switched to a special diet consisting of high-quality grain. This allows them to gain weight quickly and develop the marbling of the meat, which is highly valued by gourmets. To increase the marbling of the meat, the bulls are restricted in movement. This is done so that the fat is evenly distributed in the muscle tissue, forming the characteristic marbled pattern. The fat content of the meat is achieved through grains.
Physical parameters
Male Weight: 130–140 kg
Female weight: 120–130 kg
Male height: 900–1000 cm
Female height: 500–600 cm
Habitat Range
Australia
Chile
Germany
Japan
New Zealand
South Korea
United States
Frequently Asked Questions
How much does Wagyu weigh?
Adult animal: male — 130–140 kg, female — 120–130 kg.
How tall is Wagyu?
Height at the withers: male — 900–1000 cm, female — 500–600 cm.
Where does Wagyu come from?
Country of origin — Japan.
Where is Wagyu bred?
The breed is common in: Australia, Chile, Germany, Japan, New Zealand, South Korea, United States.
What should Wagyu be fed?
Diet: The secret of Wagyu marble meat lies not only in genetics but also in the specifics of feeding and management.
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