They’ve been called the “Mercedes of the Meat Business,” and the tenderness and palatability of Wagyu beef is legendary.
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They’ve been called the “Mercedes of the Meat Business,” and the tenderness and palatability of Wagyu beef is legendary.
Arrival in U.S.:
1975
Current number of head in U.S.:
26,000 purebred
National offices (mailing address, phones, website):
American Wagyu Association
Box 1115
Post Falls, ID 83877
208-262-8100
office@wagyu.org
State offices (mailing address, phones, website):
There are no state Wagyu associations in Nebraska, Kansas or Iowa. Texas has an association:
Texas Wagyu Association
2802 Flintrock Trace, Suite 264
Austin, TX 78738
President Tim Conrad 903-521-5235
info@texaswagyuassociation.org
Interesting breed fact:
Because land is scarce in Japan and grazing is limited, Wagyu cattle are raised in cow sheds, expansive, open-air barns where they can be closely tended and they are out of the elements. They are fed yellow No. 2 corn imported from Nebraska and alfalfa and hay imported from Nevada and California.
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