Black and Red Wagyu Cattle Breeds

Information about Japanese Shimane, Tottori, Tajima and Kumamoto Wagyu

Wagyu cattle originate from Japan. The word Wagyu (pronounced ‘way-gyu’ or ‘wah-gyu’ and often misspelled ' waygyu' or 'wagyoo') literally means ‘Japanese cattle’. Wagyu cattle are renowned for their high marbling carcasses, large frames, and excellent milking qualities.

The uniquely Marbled beef is in high demand in Japan due to its renowned flavour, tenderness and juiciness, and is becoming increasingly sought after in Australia and across the world, despite its relative expense.

Wagyu cattle are descended from native Asian breeds which were crossbred with various European breeds in the late 1800s. In 1910, the bloodlines were closed to outside breeds and have, ever since, been highly regulated and monitored. Only the most proven genetic lines are kept for breeding.

It is accepted that within the Wagyu breed, there are four main bloodlines: The Black Wagyu strains consist of the Shimane, Tottori and Tajima bloodlines, and the Red Wagyu strain is the Kumamoto bloodline. Each of these strains can be traced back to the different regions of Japan from which they come from.

To learn about Wagyu Beef, click here.