Summary: Wagyu beef is raised with meticulous care to ensure its superior quality, including a low-stress environment, nutrient-rich diets, and strict breeding standards. Wagyu cattle live longer and lead luxurious lives to develop the famous marbling and tenderness.
When you think of Wagyu beef, you likely conjure its depth of flavor, tender texture, and visually stunning marbling. This luxurious protein does not gain these qualities on its own.
The decadent, buttery texture and incomparable flavor all come down to how Wagyu beef is raised.
Few creatures on earth lead a life as charmed as the Wagyu cow. Its quality depends upon the incredible effort and uncompromising methods of Japanese cattle farmers. These individuals have been dedicated to the care, feeding, and stringent breeding of these remarkable creatures for generations.
In this guide, we’ll explore how they raise Wagyu beef to ensure an unforgettable culinary experience. Continue reading to learn about the life of the Wagyu cow, from pasture to plate.
The Origins of Wagyu Beef
The story of Wagyu beef begins in Japan about 35,000 years ago. Today’s Wagyu cattle share their genetics with Japan’s ancient bovines. Over time, Japanese cattle were cross-bred with European cattle, brought over during Japan’s Meiji Restoration. As a result, nearly every ancient breed went extinct or came very close.
The cows we call Wagyu cattle today are distant relatives of the final native cattle. As those surviving creatures were precious, they were not slaughtered for meat. Instead, conscientious farmers began selectively breeding their remaining native cattle with carefully chosen European cattle. This process resulted in four new breeds of “improved Wagyu” (or kairyō wagyu).
Today, the only four breeds that produce Wagyu beef are:
- Japanese Black
- Japanese Brown
- Japanese Shorthorn
- Japanese Polled
Each and every individual must meet stringent genetic criteria to earn the title of Wagyu beef. In fact, there is a Japanese licensing and grading board exclusively dedicated to Wagyu fidelity.
Where Is Wagyu Beef Raised Today?
Contemporary Wagyu cattle are raised all across Japan. Thanks to advances in transportation technology, they’ve even begun to cross the ocean.
In a few cases, however, the location where beef cattle are raised contributes to its quality rating. For example, Kobe beef must always originate in the Hyogo Prefecture region of Japan.
How Wagyu Beef Is Raised
In addition to strict genetic and breeding standards, Wagyu beef cattle have a unique lifestyle. Every choice farmers make is to ensure the resulting beef is beautifully marbled, moist, tender, and rich in flavor. No expense is spared to produce the luxury quality protein diners across the world have come to expect.
Here are the unique ways wagyu beef is raised to ensure a decadent and delicious cut of beef.
A Low-Stress Lifestyle
Did you know that stress can negatively impact the quality of meat? Stressed animals produce different chemicals than those who are calm and laid back. This can change the pH levels in the meat itself.
Both low pH and high pH can negatively impact everything from beef’s color to its moisture levels. Since texture is such a crucial part of the Wagyu experience, a stressful environment would earn such beef a lower grade.
For most Waygu cattle, this means plenty of space to graze during the day. However, some farmers provide regular massages, or even play their beef cattle soothing music!
A Nutritious Diet
Wagyu beef cattle are fed a uniquely nutritious diet. Their feed is selected to prioritize fat deposition within the muscle. That’s one reason why their fat marbling is so striking and visually attractive. The majority of their diet consists of flavorful, high-energy foods such as rice straw, corn, and barley.
A Longer Lifespan
It takes time for Wagyu cattle to develop their iconic marbled fat deposits. Some Wagyu cows live as long as three years before slaughter. Considering their high-quality feed and lifestyle, raising even one cow can be a costly undertaking. Compare their lifespan to American beef cattle, which are typically slaughtered after only sixteen months.
A Happy Childhood
Most Wagyu cows enjoy their luxurious lifestyle from the moment of their birth. They’re kept with their mothers for nearly a year before transitioning to the nutritious solid feed. Open grazing begins almost immediately, so young cows have the opportunity to build muscle and grow strong. They receive much individual attention in their early weeks of life to ensure their health and happiness.
The Wagyu Beef Grading Process
There is a logic behind the treatment of wagyu beef and how it is raised. As mentioned, all Wagyu beef undergoes grading before going to market. The Japanese Meat Grading Association (JMGA) is a strict organization that carefully scrutinizes every inch. The goal is to earn a grade of A5, representing the highest-quality beef available.
Wagyu beef is graded on the following factors:
- Yield (the ratio of edible meat to carcass weight)
- Beef marbling
- Beef color
- Beef fat
- Firmness and texture
Grading works a bit differently for Wagyu beef raised in the United States. In America, the highest rating beef can receive is a “prime” rating. American Wagyu consistently falls near the top of the prime category.
Experience the Wagyu Difference with Imperia Caviar
Needless to say, the way Wagyu beef is raised makes it a luxury protein, no matter where it originates. Are you ready to taste the difference for yourself? Explore our selection of the highest quality Japanese A5 Wagyu Beef Steaks available online.
