WHAT IS WAGYU
japanese WAGYU history
Black cattle arrived in Asia from Europe forty to fifty thousand years ago. They subsequently found their way to Japan, where they were mainly used for transporting timber from the mountains or ploughing rice fields. This is why Wagyu are robust in the front and thin in the back. The first bloodlines came from Japan to America in the 1970s, followed by Australia in the 1990s, and finally Namibia's first wagyu introduction in 2017 to develop and become prominent in the respective beef industries.
Our Wagyu genetics trace directly to Japan and America with all cattle registered at the Namibian Wagyu Society (NWS) and Namibian Stud Breeders Association (NSBA).
Wagyu comes in four different breeds or strains. Outside of Japan, only the Japanese Black and Japanese Brown (Kumamoto) also known as Red Wagyu or Akaushi.
They are bred in Namibia for their exceptional meat quality features and ease of calving.
(黒毛和種 KUROGE WASHU)
Prior to the turn of the twentieth century, the Japanese Black was largely utilized as a "workhorse." During the Meiji period, this breed was enhanced by crossbreeding and was certified as indigenous Japanese beef cattle in 1944. It is raised in almost all of Japan's prefectures and accounts for 90% of the Japanese Wagyu market. Its lean meat has fine streaks of fat (known as marbling). This beef has a wonderful flavor and a buttery, soft texture that melts on your tongue.
(赤毛和種 AKAGE WASHU)
Also known as "Akaushi" (from the Japanese words "Aka" for red and "Ushi" for cattle). Crossbreeding Simmental with Hanwoo (Korean Red), which was previously used as a "work horse" during the Meiji Period, improved the more dominant Kumamoto strain. One of its distinguishing features is its low fat level, which is around 12% or less. Its tastiness and pleasantly firm texture are particularly satisfying since it contains more lean beef. Akaushi fats are light and have a fine texture, gaining a lot of attention for their healthiness and flavor.
WAGYu beef grading
The marbling content of beef provides the outstanding juiciness, tenderness, and flavor for which Wagyu is famous. Beef grading is provided as Marble Score (MS) and is measured objectively by a specifically constructed carcass camera. The MS assesses the quantity, distribution, and texture of intramuscular fat on the meat. Premium prices are related with a higher MS.
Wagyu beef has an MS 4 to 6 rating, which is extremely rare in other cattle breeds. Scores of up to MS 11-12 are possible depending on genetics, nutrition, and age at slaughter. Above MS 9, the beef will be highly rare and pricey.