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Beef Breeds: Wagyu - Tender and palatable

From the Beef Breeds of the World series

Ruth Nicolaus
Jun 5, 2019
Jun 5, 2019 Updated Aug 12, 2020

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Ruth Nicolaus

They’ve been called the “Mercedes of the Meat Business,” and the tenderness and palatability of Wagyu beef is legendary.

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Wagyu Facts

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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