Japanese Black cattle are usually fed a high concentrate diet from 11 to 30 months of age to induce greater accumulation of intramuscular fat, which is the most critical goal of Japanese Black cattle farmers. All have played important roles locally and in the history of mixed farming, as well as the synergies that exist between cattle and crops, especially rice.
Wagyu history in America There were 4 Wagyu Cattle imported to the United States in 1976 from Japan, After that there were several small batches imported during the 90's and the last group was brought to America in 2001. This genetic pool represents the traditional draught cattle of the 1700s so is distinct from Japanese Wagyu breeds of today. "Wagyu" refers to several breeds of cattle developed in Japan which are genetically predisposed to producing meat which has intense marbling and a high percentage of oleaginous unsaturated fat.
The Japanese Black (Japanese: 黒毛和種, Kuroge Washu) is a breed of Japanese beef cattle.It is one of six native Japanese cattle breeds, and one of the four Japanese breeds known as wagyū, the others being the Japanese Brown, the Japanese Polled and the Japanese Shorthorn.
The Japanese Black Cattle is the most common breed of "Wagyu" Cattle, and accounts for more than 80% of Wagyu beef that is bred commercially. The Japanese Black are the only strain of Wagyu used to produce Kobe Beef in Japan. Kochi strains have black noses and are built more like a Tajima, Kumamoto do not have black noses and are stockier than the Kochi.
Kobe beef (神戸ビーフ, Kōbe bīfu) pronounced [koːbe biːɸɯ] is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. Japanese cattle breed is poised to raise the quality bar for the U.S. beef industry. These cattle were originally imported in 1976 to the United States. In Japan the term Wagyu refers to one of four major “strains” of beef cattle that were “improved by crossbreeding with non-Japanese cattle during a short period between approximately 1867 and 1910. The differences are more than hide-deep at this ranch, near Harwood, Texas. Japanese Black Cattle and Wagyu In Japan, Wagyu cattle include four types of Japanese cattle: the Black, Brown, Shorthorn, and Polled breeds. These breeding differences have produced a Japanese national herd that comprises 90% black cattle with the remainder being of the red strains Kochi and Kumamoto. This genetic pool represents the traditional draught cattle of the 1700s so is distinct from Japanese Wagyu breeds of today.
In order to qualify as Miyazakigyu, cattle must be born and raised in Miyazaki Prefecture and graded A4 and above. All have played important roles lo-cally and in the history of mixed farming, as well as the synergies that exist between cattle and crops, especially rice. From 1992 to 2006, David Blackmore has imported more than 80% of the Japanese Fullblood Wagyu genetics into Australia and has produced his own 100% Japanese Fullblood Wagyu cattle herd with more than 3000 animals. A few Japanese Black were transported over from mainland Japan to re-establish the herd, which has been in-bred for more than 25 generations. A few Japanese Black were transported over from mainland Japan to re-establish the herd, which has been in-bred for more than 25 generations.
The meat is a delicacy, valued for its flavor, tenderness, and fatty, well-marbled texture. Produced from Japanese Black cattle, and raised in Miyazaki prefecture, Miyazakigyu has become known for its snowflake-like marbling. Chisholm Cattle is a premier source for 100% full blood Wagyu breeding stock.
WAGYU CATTLE The famous worldwide brand name Wagyu of today includes not only Fullblood or Purebred Black and Red Japanese cattle produced in Japan but also crossbred Japanese Black and Red cattle produced in foreign countries such as Australia or the United States. The cows at HeartBrand Ranch might look conventional enough to the casual observer, but a livestock producer will notice one thing right away—they’re red, not the usual black. Japanese Black cattle are a beef breed and well known to excel in carcass quality, but the details of genetic architectures for carcass traits in beef breeds including this breed are still poorly understood. In contrast, our previous research on Japanese Black cattle, which is a common beef cattle breed in Japan, found no relationship between heat stress and CR, and found that cows initially serviced in cold conditions during winter and spring had a lower CR than those serviced in autumn (Irikura et al., 2018).
In Japan, Wagyu cattle include four types of Japanese cattle: the Black, Brown, Shorthorn, and Polled breeds.