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[ Four breeds of Wagyu, introduction ]
The quality of Wagyu is truly world-class. We would like to introduce the four representative Wagyu breeds

[ Japanese Black ]
Raised primarily in the Kinki and Chugoku regions, the Japanese Black was used as work cattle in olden days. This breed was improved during the Meiji Era through crossbreeding with foreign breeds, and was certified as indigenous Japanese beef cattle in 1944. It is raised in all parts of Japan, and more than 90% of Wagyu raised and fattened in Japan is of this breed. Fine strips of fat are found even in its lean meat (known as marbling). The flavor of the fat is exquisite, with a creamy, tender texture that dissolves in one’s mouth.

[ Japanese Brown ]
Also known as “Akaushi (red cattle),” the Japanese Brown is raised primarily in Kumamoto and Kochi Prefectures. This breed was improved by crossbreeding Simmental with Akaushi, which was formerly used as work cattle during the Meiji Era. It was certified as indigenous Japanese beef cattle in 1944. Among its characteristics is its low fat content, about 12% or less. Because it contains much lean meat, its tastiness and pleasantly firm texture is highly enjoyable. Its fat is also not very heavy, and has been attracting a great deal of attention by way of its healthiness and mild taste.

[ Japanese Shorthorn ]
The Japanese Shorthorn is raised mainly in the Tohoku Region. This breed was improved by crossbreeding the Shorthorn with the indigenous Nanbu Cattle. It has been continuously improved thereafter, until its certification as indigenous Japanese beef cattle in 1957. Its meat contains much lean meat and low fat content, and has a mild and savory flavor. It also richly contains inosinic acid and glutamic acid, which are substances that give beef its tastiness.

[ Japanese Polled ]
The Japanese Polled was produced through crossbreeding of Aberdeen Angus imported from Scotland with the indigenous Japanese Black in 1920. It was further improved thereafter, and was certified as indigenous Japanese beef cattle in 1944. Its characteristics include its high lean meat content and distinctive Wagyu taste. It contains a high percentage of amino acid and has a rich chewy, meaty flavor.

The following logo mark and catchphrase are designed to highlight the appeal of “genuine Wagyu beef made in Japan” when exporting Wagyu beef to overseas markets.