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refers to several Breeds of Cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous Unsaturated Fat . Also known as Kobe-style Beef , the meat from Wagyu cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and thus a high market value. Grocery stores in the United States will sell cuts of American Wagyu for $40/lb to $150/lb. Because of the Wagyu cattle's genetic predisposition and special diet including and Omega-6 fatty acids1 than typical beef. The increased marbling also improves the ratio of Monounsaturated Fat s to Saturated Fat s. There are four major breeds of Wagyu ('' Wa '' means Japanese, and ''gyū'' means cattle, or simply "Japanese cow"): Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn. Japanese breed names include: Tajima, Tottori, Shimane, Kochi and Kumamoto. HISTORY Japan Echoing France's desire to limit the use of the name " Champagne " to Sparkling Wine produced in the Champagne region of France, in November 2006 Japan's Ministry of Agriculture decided to reject any beef labeled as "Wagyu" from cattle bred outside of Japan.2 The international Wagyu industry continues to refer to beef with Wagyu genetics as "Wagyu" regardless of its country of origin. US In 1976 the first Wagyu Bulls , two Tottori Black and two Kumamoto Red, entered the United States. In 1993 two male and three Tajima Cattle were imported and then in 1994 a mix of 36 Wagyu cattle were imported from Japan. With more than 60 Wagyu breeders and ranchers currently operating in the United States, Wagyu's domestic numbers have increased steadily ever since. In America, Japanese Wagyu cattle were bred to Angus cattle to create a crossbred animal that would be stronger and more able to survive the US climate and ranching methods. Japanese full-blood Wagyu are typically raised confined in indoor barns to prevent movement and increase marbling while Wagyu animals in the US are raised in pastures and finished in a feedyard. This crossbreed has been named American Style Kobe Beef and was originally produced for export to Japan but is now available world-wide. Designed to mimic the diet that Japanese cattle were receiving, Wagyu cattle in the United States are fed a mixture of Corn , Alfalfa , Barley and Wheat Straw . Currently, the US does not ship Wagyu cattle to Japan due to trade restrictions, namely Japan's requirement that U.S. beef be from cattle 20 months or younger (Wagyu cattle are usually slaughtered at 30 - 35 months.) http://www.wagyu.org/JapanLabeling01.doc REFERENCES SEE ALSO
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