The word “Wagyu” comes from Japanese (Wa = Japanese, Gyu = cow). Wagyu produce the most expensive meat in the world, representing luxury and quality that no other breed can match. This cattle breed, bred in Japan and known as Kobe beef, was not always considered a delicacy. Thanks to their special intramuscular fat distribution and high endurance, Wagyu were originally used as draft animals and were given to rice field workers to use upon request. This has since changed. Due to specific genes, this breed has a higher fat distribution in the meat and typical marbling, which provides an unparalleled taste. There are various bloodlines within the Wagyu breed. Tajima and Itozakura are two of the most important. The first step was to combine these high-quality bloodlines. The foundation of high-quality meat is the perfect ratio of muscle mass to marbling.

Wagyu are primarily known to gourmets, who recognize the meat produced from Wagyu cattle as Kobe beef. Accompanying this are traditional myths – beer feeding, massaging with rice straw, etc. In some cases, this still holds true, especially in Japan, where there is still room for very small farms and one family can make a year’s income by raising 2-3 animals. In other parts of the world – primarily Australia and the USA – Wagyu meat production has become similar to other industrial beef production.