Japanese Cattle is the direct translation for Wagyu, the word Wa translates to Japanese and the word Gyu simply means cow or cattle. If you are looking for Wagyu Beef for Sale and enjoy eating this exquisite massaged beef that originated in Japan, you may be interested to learn more about these specially raised cattle.
These cows were actually the workhorses used on the farms in the time before heavy machinery and are still used as such today by some smaller farms in Japan. They are cared for as though they were more than and animal, in fact they are meant to have something of a blessed life in Japan. These cows were once helped in birthing by monks and then blessed and named by the same monk who would also care for the cow until the day its meat was harvested. During the life of the Wagyu the monk would sing to the cow and massage the muscles of the cow which would press the fat into the red muscular meat and that is where the marbled fat comes from. The marbling as its called is what makes Wagyu Beef for Sale special compared to your average prime beef for sale.
The History of Wagyu Beef for Sale in Japan
There are black and red breeds of Wagyu that originated over 35,000 years ago. The History of Wagyu Beef for Sale in Japan changed in about 1868 during what is called the Meiji Era. Today’s Wagyu are the outcome of breeding local Japanese cows with foreign cows from different countries. Cattle from Switzerland and Korea were brought in as well as the breeds known as shorthorn and breeds from the UK. All the breeding with imported cows stopped in 1910.
Wagyu cows have a wide variety among the breed today due to the crossbreeding of the Meiji Era. There are three bloodlines of Black Wagyu that took shape due to the remote separation of Japan from the mainland countries. Most of the modern cattle that in Japan are of these lineages. The Wagyu are separated by region. The red strains are in just two areas of Japan and are not bred outside of Japan. Wagyu beef is a very intricately monitored process and the gene pool is kept premium. Japan has now made it illegal to take living Wagyu cattle out of the country. The government sanctioned Zenwa to currently govern all the on going of Wagyu in Japan. Now the Japanese view their prized massaged cattle as a national treasure and is making moves to continue the ongoing quality of their traditions with these cows.
History & Breeding of Wagyu in America
America had their own cattle practices that were much different that the unique circumstances that made cows special in Japan. Wagyu Beef for Sale started in the United States in 1975. Morris Whitney decided to import two of each from the black and red variety of Wagyu. Near the beginning of the 90’s Japan opened doors to American beef imports, but to keep up with the Japanese standards the American beef producers had to create a better beef product.
Most Wagyu in America are the black cow from Japan but a few stem from the Red variety. The introduction of Japanese cows had a great benefit to the American livestock and many European countries were also benefited in quality from the cross breeding of the Japanese cattle. In 2003 when the so called ‘mad-cow disease’ aka BSE, was at its peak in the United States many countries banned the import of American beef and this gave a growing trend to Wagyu Beef for Sale. The epidemic of BSE has been eradicated today, after finding the pathogen to the disease it is no longer a threat and is considered to be a worry of the past.
Cooks and top-level Chefs in the United States, and all over the world, are in agreement that Japanese Wagyu are the best quality meats available anywhere in the world and the market for this high-quality beef seems to be on an upward trend. With Japan’s current regulations on their beef as a national treasure, for sure it will continue to become more expensive to eat Wagyu Beef for Sale from Japan prefectures.