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Japanese Beef Cattle - Wa Means Japan[Ese] and Gyu Means Cow

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Japanese Beef Cattle - Wa Means Japan[Ese] and Gyu Means Cow Definition and breed makeup Origins Meat Quality Breed Register and its Structure Wagyu is the name of Japanese beef cattle - wa means Japan[ese] and gyu means cow. There are four(4) types of Wagyu Cattle in Japan; Japanese Black Japanese Brown or Red (also known as Akaushi) Japanese Shorthorn Japanese Poll Japanese Beef cattle Japanese Black Japanese Brown (Wagyu) (Red Wagyu) Native Cattle Japanese Shorthorn Japanese Poll These breed have been established by cross between Japanese native cattle and western breeds. The Japanese Black, called “Wagyu”, is the most popular beef cattle in Japan, and this breed was established by cross between Japanese native cattle and several European breeds, including Brown Swiss, Devon, and Ayrshire Japanese Brown, known as “Red Wagyu”, was established by cross with Korean originated cattle and Simmental breed. We have also Japanese shorthorn and Japanese polled, but the population of these two breeds has recently significantly reduced in recent times • For centuries Buddhism was predominant in Japan and meat consumption was prohibited. The utilization of animal products did not become popular until the Meiji restoration in 1868 In the Meiji era many foreign breeds were introduced to Japan and initially crossbred with the native cattle under the direction of the government. Through this, the gene pool for Japanese breed had diluted but the population had expanded. After the initial frenzy of crossbreeding was over, cattle breeders began to improve and promote their own breeds without further crossbreeding within the prefectures. Meat has been consumed in Japan for only about 140 years. Meat eating has only reached widespread popularity in the last 40 years after the “Law for Improvement and Increased Livestock Production” was enacted in 1950s. The unique characteristics of Japanese cattle were then established as found today. However, followed by the introduction and breeding efforts made in each prefecture, most of Japanese native cattle diminished and only Mishima and Kuchinoshima cattle remained in the Yamaguchi and Kagoshima Prefectures ( Photograph of a Mishima cow taken in the 1930s) What are Mishima Cattle? Mishima Bull circ. 1930s Yamaguchi Mishima Island in the Sea of Japan 40 km northwest of Yamaguchi Prefecture Historical documents reveal that all the Mishima Island cattle became extinct in 1672 due to an outbreak of rinderpest . However, cattle were reintroduced from the mainland to Mishima, and the number of cattle and holder farms was recorded in 1739. The Japanese government designated Mishima Island cattle a “national natural treasure” in 1928. It is assumed that the population had been isolated for at least half a century before this classification. Mishima Island cattle possibly became an isolated population between 1672 and 1880. • Due to the limited land available on the island the breed gained popularity because of their smaller statue and good temperament • Native population today is quite low ~ was less than 30 females in the mid 70’s . The has been a slow increase in numbers with approx. 100 females recorded in 2000 • (Yoshitaka Nagamine, Keijiro Nirasawa, Hideaki Takahashi, Osamu Sasaki, Kazuo Ishii, Mitsuru Minezawa, Senichi Oda, Peter M. Visscher and Tsutomu Furukawa, et al 2007) KEY POINTS ABOUT THE WAGYU BREED This marbling is the most prized aspect of Japanese beef and breeders go to great lengths to create intense patterns that make the meat literally melt in your mouth. In fact, the beef grading systems in most countries are directly related to how much marbled fat is present. In order to achieve the minimum quality grade for Wagyu in Japan(BMS 3), meat must be at least 21 % marbled fat (IMF) and, at the other end of the scale a BMS 12 grade carcass has graded up to 72% IMF Intramuscular Fat (Marbling) in Japanese beef is primarily monounsaturated, which is known to lower 'bad' cholesterol! Monounsaturated fats also have a very low melting point , making the beef literally melt in your mouth. Great care is taken to produce the finished animal. They are fed high quality grains for upwards of 500+ days and slaughtered at 25-30months of age. A steak from a top quality A5 grade Wagyu can cost $500 or more in Tokyo's fine dining scene while the 1100lb carcass cost as much as $20,000 wholesale. (Below is a retail cut of Wagyu beef selling for USD$313 per lb in Tokyo) New AWA Office location -University of Idaho Research Park -Business Incubator (POST FALLS ID) New animal register for 2011 Provides extensive background checking when processing animal details Ownership checks are critical to successful registrations Interfaces with online search facility and PC management software packages including Cattle Max and HerdMASTER Submit registrations as soon as the calving period has finished....that way if there is information we seek it still fresh in your mind Follow the format on the registration form (Where its asks for a SOCIETY IDENT (egFB#) please provide (IT DOES NOT MEAN THE ANIMALS NAME!) Make sure that DNA PV reports accompany FB registrations and that the report states that BOTH parents have qualified. DO NOT USE OLD REGISTRATION LAYOUT Make sure you have evidence to prove ownership to the genetics you register – VERY IMPORTANT Its critical you inform us what the joining details are eg By AI, ET or NAT Any non-completed registrations forms will be returned to the breeder Payment will required before registration can be processed Its very important you read the reports that the DNA lab/s send to you. The results will determine whether you animals can be registered with the Breed Association. IF Parents together do not have the word “QUALIFY” then you need to contact the lab as further testing is required. Make sure you register animals before selling them – VERY IMPORTANT! As a buyer always insist on seeing proof of registration if that was promised by the seller. The responsibility in completing the ‘new’ ownership details on the registration certificate and paying the fee is the SELLER and NOT the Buyer! As the official Wagyu Registry the AWA is able to monitor all active animals and in order to keep it current please advise when animals have either; DIED CULLED SOLD for SLAUGHTER If you intend to sell “registerable” animals, especially those that can be bred, please do so before the transaction has occurred! (Excluding ET calves, Dam ownership at time of birth is critical to any verifiable registry system) Make sure you read the DNA PV report that accompanies any Fullblood registrations before submitting the information to the AWA and, the report/s state that BOTH parents have qualified. An individual profile report is unacceptable. The responsibility in completing the ‘new’ ownership details on the registration certificate and paying the transfer fee is the SELLER and NOT the Buyer! 2012 AWA ANNUAL MEETING AND CONVENTION 27-28 SEPTEMBER LAKE COEUR D ALENE RESORT IDAHO .
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