日本の和牛の歴史 & Heritage

日本で国宝とみなさ, Wagyu cattle are renowned for their exceptional eating quality and valuable traits. Beyond gourmet beef, this breed offers calving ease, 従順な気質, 早生, 長寿, 耐熱性, and premium yield grades—making it highly prized by both commercial cattlemen and local beef producers.

Origins of the Wagyu Breed

Wagyu cattle trace their roots to native Asian cattle with minor influences from British and Continental breeds. The population outside Japan is extremely limited, descending from roughly 200 black and a few red cattle exported between 1976 そして 1998. Since then, the Japanese have strictly protected the breed, ensuring that Wagyu genetics remain highly specialized and rare worldwide.

Regional Strains and Their Unique Traits

The black Wagyu in the U.S. primarily originate from Hyogo, 島根, and Tottori prefectures, while the red Wagyu were developed in Kumamoto on Kyushu island. The rugged, isolated terrain of each region produced cattle with distinct characteristics. For example, the Tajima strain from Hyogo is famous for exceptional marbling but tends to have a smaller frame and slower growth. By contrast, 島根, Tottori, and Kumamoto strains offer larger frame size, better growth, and improved maternal qualities.

Balancing Traits for Modern Herds

At Steak Center Cattle Company, we focus on producing Wagyu cattle that balance growth, maternal ability, and marbling quality. By understanding the strengths and weaknesses of various bloodlines, we guide breeding decisions to enhance your herd’s performance while maintaining the breed’s renowned beef quality.

Contact us today to discuss how our Wagyu breeding program can improve the traits of your herd and help you achieve premium results.