History and quality
Wagyu means "Japanese Cattle". There are different breeding lines that have been developed in the past due to a relatively strong isolation of the various regions of Japan during the regimen of the shoguns. These differences are preserved up to the present time remained in the form of different lines such as Kedaka, Tajima (Tajiri) and Fujiyoshi.
The Kobe region is especially well known for the Wagyu breed, which nowadays is therefore often used as a synonym for the excellent meat. From there comes the myths about feeding and massage of the animals.
The high demand from Japan could not be satisfied by their own breed. Therefore, animals were exported to the USA and Japan imported the meat. Gradually, the farmed area expanded to Australia, Canada, South America and to Europe.
Wagyu's are a smaller cattle, which also require a long time to achieve the famous meat quality. From birth, it takes round about 3 years before the marbling is emerging in the meat to full expression - the basis for the exquisite taste. The fat - in contrast to many other types of cattle – has a higher proportion of long-chain fatty acids, which are important for a healthy diet.
The quality of the meat can be defined in many ways: flavor, juiciness, composition, color and softness. Wagyu's have the best conditions to meet all these criteria.
Not the normal standards of other cattle are valid in the recovery of a Wagyu. Not only the prime cuts, for the end user 150 - cost 200 euros per kilogram, are taken into account, but also the rest, which also offers an excellent quality - Wagyu is just different!
Attention: not every meat, which is labeled as Wagyu, has 100% Wagyu inside. Cross-breeding has often been used to increase the weight of the animals to ultimately produce more meat. The meat is good, but not the original. When we talk about Wagyu, we mean fullbloods. The exception to this is the use of an original genetics directly from Japan - even if it is "purebred" animals (round about 99% Wagyu!), we did not want to miss this unique opportunity, since we have heterozygous polled cattle!
Convince yourself from the bulls we offer:
Crossbreeds with World K's Michitsuru
Left Holstein x Michitsuru: F1 ox with 27 months slaughtered and 420 kg carcass weight Right Angus x Michitsuru: F1 ox was born in Australia and fattened in Japan.
Click here for semen overview!
Left Fullblood ox was slaughtered at 38 months and with 422 kg carcass weight (source: Havel-Wagyu) Right Fullblood ox (source: Marblelution)
RCC Shigefuku 059
Fullblood ox was slaughtered at 27 months and with 500 kg carcass weight. His mother is a direct Sanjiro daughter!