Wagyu

Wagyu beef is renowned for its exceptional quality, derived from four distinct Japanese cattle breeds. Among the most notable types are Matsusaka, Kobe, Yonezawa, Mishima, Ōmi, and Sanda. Over time, the fat content in Wagyu beef has increased due to advancements in feeding techniques.

The four main breeds of Wagyu cattle are Japanese Black, Japanese Polled, Japanese Brown, and Japanese Shorthorn, with Japanese Black being the most prevalent, accounting for 90% of the fattened cattle in Japan. Contrary to popular belief, practices such as massaging the cattle or feeding them beer do not improve the meat's quality.

Wagyu beef is also produced outside Japan, with significant efforts in countries like Australia, the United States, Canada, and the United Kingdom. In Australia, Wagyu cattle are frequently grain-fed, and some are even given red wine as part of their diet. In the U.S., Wagyu is crossbred with Aberdeen Angus cattle, creating American-Style Kobe Beef. Canada initiated its Wagyu farming in 1991 and now exports Wagyu beef to various countries. The UK has also embraced Wagyu, with the importation of cattle and the establishment of the Wagyu Breeders Association Ltd.