Wagyu is a breed of cattle considered one of Japan’s national treasures. Records of the breed date back to the 2nd century. „Wagyu“ means „Japanese cow“ (wa = Japanese, gyu = cow).
Kobe beef is popular all over the world. It is known for its exceptional quality. In fact, Kobe beef is Wagyu beef, which comes from the area of the town of Kobe. Kobe, Hyogo Prefecture, Japan.
Wagyu beef has always been shrouded in mystique and legend, and an indicator of prestige. Tales of pampered cows drinking beer, listening to classical music and getting massages are popular around the world. The truth about modern production is that the focus is exclusively on pure, elite bloodlines, nutrition and welfare.
The first records of the appearance of cattle in Japan date back to around the 2nd century, when the first animals were brought from Asia across the Korean peninsula. At that time, cattle were needed for their strength and ability to pull plows to cultivate the numerous rice fields. These first cattle were the ancestors of Wagyu, the Japanese cattle. The spread of cattle in the country was low and slow because of the closed nature of Japanese communities. Wagyu breeding began in 1868 when the Japanese government decided to adopt Western feeding habits and culture. These changes were mainly the result of the Meiji Restoration of 1868, which sent Japan into a new era, ushering in Japan’s status as one of the most modernized countries in Asia. In 1910 the breed switched to purebred breeding.
Here are some of the main characteristics of the Wagyu breed:
Marble marker
Marbling of the meat (i.e. the penetration of fat into the muscle structure) is a characteristic that makes Wagyu so special. This gives the meat an extremely tender texture and distinctive flavour.
High degree of intensity
Wagyu is raised with special care and attention, including special diets and husbandry methods. This helps to refine the marbling and quality of the meat.
High prices
Because of its high quality value, Wagyu meat is often among the most expensive on the market. Particularly high prices are achieved for the most elite Wagyu species such as Kobe.
Different lines and genetic selections
Within the Wagyu breed there are several different genetic lines – Japanese Black, Japanese Brown “Akaushi”, Japanese Shorthorn, Japanese Polled, Japanese Hornless.
It is important to note that due to its popularity, there are also many counterfeit or mixed products that are marketed as “Wagyu”. If you are interested in Wagyu meat, it is a good idea to learn how to tell the real from the fake.