Producers
Using Wagyu bulls every year we have a 92 to 95 percent calf crop out of first calf heifers, and the biggest bonus is that the coming 3-year olds are more than 90 percent pregnant. The heifers breed back and stay in the herd.
What is Wagyu
Wagyu refers to all Japanese beef cattle, where 'Wa' means Japanese and 'gyu' means cow.
Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance. This selection favored animals with more intra-muscular fat cells – ‘marbling’ – which provided a readily available energy source. Wagyu are naturally horned and can be either black or red in color.
The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivaled eating experience. That is why Wagyu beef is finding its way into the repertoires of gourmet cooks, fine restaurants, and kitchens across the U.S.Learn About Wagyu
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Breed History
The Four Breeds of Wagyu
Wagyu are bred for the superior meat quality traits and calving ease ability and, are also used in terminal meat programs with breeds like Angus and Holstein to increase the meat quality grade of the first cross progeny.
Explore Breed HistoryJapanese Brown
The Japanese Brown are raised primarily in Kumamoto and Kochi Prefectures. The Kumamoto line is the most common with several hundred thousand in existence.
Japanese Black
The Japanese Black was primarily used as the “workhorse” prior to the turn of the 20th Century.
Japanese Shorthorn
The Japanese Shorthorn is raised mainly in the Tohoku Region.
Japanese Polled
The Japanese Polled was produced through crossbreeding of Aberdeen Angus imported from Scotland with the indigenous Japanese Black in 1920.
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Membership with the American Wagyu Association gives you access to a wide range of services offered in commitment to its vision of stimulating the production and promotion of American Wagyu beef. Membership categories and fees can be found here.
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