wAGYU HISTORY

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Wagyu beef originates from Japan and encompasses several cow classifications like Japanese Black, Japanese Polled, Japanese Brown, and Japanese Shorthorn, with Japanese Black being predominant. In the late 1800s, Japanese cattle transitioned from mere labor animals to dual-purpose ones providing both food and milk. To improve meat and fat production, cross-breeding with foreign cattle took place. This exclusive blend resulted in the extraordinary and revered Wagyu beef we enjoy today, renowned for its marbling, tenderness, and rich flavor profile

The introduction of Wagyu cattle to the United States by Morris Whitney in 1976 marked a significant moment in the country's beef industry. The importation of Black and Red Wagyu bulls from Japan, namely Judo, Rueshaw, Mazda, and Mt. Fuji, paved the way for cross-breeding with American breeds like Angus, Holstein, Hereford, and Brangus. However, the resultant offspring were not 100% Wagyu, leading to the establishment of the American Wagyu Association in 1990 to address quality and yield concerns.

In 1993, Mannet Company Ltd. furthered the genetic influence by exporting Fullblood females and bulls like Michifuku and Haruki 2. Presently, America is home to approximately 40,000 Wagyu-influenced cows, with fewer than 5,000 considered 100% full-blood. The rarity of pure Japanese lineage in Wagyu cows has led to a classification system that categorizes them as F1 (50%-74.99%), F2 (75%-93.74%), Purebred (93.75%-99.99%), and Fullblood for 100% Wagyu heritage.

After several additional imports from different suppliers, the Japanese government acknowledged the significant value of the cattle industry and the exceptional nature of their breeds, designating Wagyu cows as a national treasure. Subsequently, in 1997, they prohibited any further export of these animals to prevent competition and inferior imitations in other countries. Since then, there have been no more exports of full-blood Wagyu cows from Japan

Through strategic breeding programs and the introduction of pureblood genetics, the American Wagyu industry has seen a continuous evolution, maintaining high standards of quality and authenticity. This journey underscores the meticulous efforts and passion dedicated to preserving and enhancing the Wagyu breed within the American landscape.