Wagyu, when translated, means Japanese cattle. ‘Wa' means Japanese, and ‘gyu' means cattle. According to records, cattle have existed in Japan since the 2nd century. The rugged terrain inhibited fast and open migration and as a result, cattle herds usually existed in small, isolated populations.
Between 1635 and 1868, Japanese rulers enforced laws to close the Japanese cow herd. However, Brown Swiss, Devon, Simmental, Shorthorn, Ayrshire, Angus and Holstein stock that had been imported in the late 19th century are acknowledged as having influenced the development of Wagyu.
Although cross-breeding was popular for quite sometime, by 1910, the herd was closed again. Since then, different Wagyu strains have been evolved, of course influenced by the region from which they developed. The prominent types include Tottori, Shimane, Tajima, Okayama Kochi and Kumamoto. Wagyu cattle were first exported to the United States in 1976. Before then, the Japanese government had declared Wagyu a national treasure!
In the way of tenderness and taste, cattle bred in the Kobe region in particular have set a world standard. Much research and development has gone into improving this type of cattle. It is said that the cattle are/were fed beer during summer, and that breeders spent time massaging their cows and brushing their coats with sake. Beer was thought to stimulate hunger in more humid months, while massaging was to counteract the effects of having insufficient roaming space on small Japanese farms. Some people however, assert these are merely myths. What is known is that their beef has comparably higher levels of omega 3 and omega 6 fatty acids than other breeds.
Wagyu are a horned breed, either black or red in colour. They are known for their easy calving, climatic adaptability, rib eye yield, high fertility, early female maturity (females are known to cycle before one year of age) propensity to marble (on grain and pasture) and excellent beef conversion.
Wagyu was first introduced into Australia in 1990 via embryo and semen transfer. Since then, we have also received live purebreds. Both purebred and crosses are bred here. In cross-breeding programs, Wagyu genetics undoubtedly enhance meat quality in the progeny, and consequently economic value. Australia exports more than 20, 000 live feeder stock to Japan every year.
Today, Wagyu cattle can be found in Japan, Canada, the United States, throughout Europe, New Zealand, Chile and Australia.
