Wagyu

The word Wagyu refers to all Japanese beef cattle. Wa means Japanese or japanese-style and gyu means cattle. The Wagyu breed was developed from Brown Swiss, Shorthorn, Devon, Simmental, Ayrshire, Holstein and Angus breeds and some Korean cattle that were imported by Japan by 1887. Black Wagyu strains predominate, but red Wagyus with strong Korean breed influence are part of the breed. Wagyu first came to the United States in 1976. Both black and red lines exist in U.S.-bred Wagyus. Wagyu cattle are known for their even development of intramuscular fat marbling, which results in uncommonly tender and flavorful meat. It is in special demand for high-temperature Japanese cooking. Purebred animals are registered by the American Wagyu Association.