The History of Wagyu Beef

 

The origin of Japanese Wagyu cattle goes back to the late 1800s when native Asian cattle were crossbred with British and European breeds. They were meant to be used as draft animals so they had to be strong and possess a great deal of endurance. The distinctive marbling that makes Wagyu beef so tender and delicious also provided a great source of energy for these cattle. Slowly, breeders began to recognize that the Wagyu cattle produced meat of unparalleled taste and perfection and over time Kobe beef became a prized delicacy. Japanese Wagyu have since become so revered that the breed has been declared a national treasure and every effort is made to protect the integrity of the cattle. The breed was closed to outside lines in 1910, although regional isolation has created several different variants of Wagyu cattle.

 

Wagyu genetics were exported to the United States several times in the 1970’s and 1990’s. Now American ranchers are raising Fullblood Wagyu cattle, which are producing high-quality beef that rivals any found in Japan.

 

Wagyu refers to a particular breed of cattle, while Kobe beef is Wagyu that has been raised in Kobe, Japan. When you see Kobe beef in America, it may actually be "Kobe-style" beef that was raised in America or Australia and might not even be full-blooded Wagyu, at Honey Hollow Wagyu we only sell 100% Full-Blood Wagyu, Guaranteed!

 

.