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What Is The Best Wagyu Beef Brand In Japan? Table of Contents The 'Three Major Wagyu Beef' describes Japan's top three best Wagyu beef brands. The first two brands that usually come to mind when one hears “the best brand of…
The Revival Of A Legend Table of Contents Cloning in the context of livestock can be done in two main ways: fertilized egg cloning and somatic cell cloning. Fertilized egg cloning involves taking a fertilized egg and splitting it to create…
The Fujimori Ancestry Line Deep Dive Table of Contents Historically, Wagyu cattle were used as working animals and were selectively bred in the Chugoku region for superior working traits. By the late Edo period, the most exceptional lineages were called…
Sandwich Crossbreeding and Five Way Crossbreeding Table of Contents Sandwich Crossbreeding is a method of crossbreeding Japanese Black cattle (Kuroge Washu) proposed by Miyagi Prefecture veterinarian Shoichi Miyashita. This method divides breeding bulls into two categories: volume type, which promotes…
The Story of Mika Fujimura Table of Contents In her hometown of Ojiro, Kami Town, Mika Fujimura has dedicated her life to preserving and promoting the cultural and historical legacy of Tajima beef. Mika was deeply rooted in Ojiro, where…
The 16/16 Breeding Analysis and Rotational Breeding Table of Contents The Fullblood Pedigree Analysis using the Japanese 16/16 model is a highly accessible and cost-effective method for grouping Fullblood (FB) Wagyu breeding stock by their prefectural origins. This method assists…
Introducing Itomichi : Primary Herd Sire at Takeda Farms Table of Contents Itomichi, a name that resonates throughout the Wagyu cattle breeding industry, stands as a testament to excellence. His official date of birth is unknown; this Fullblood Black Wagyu…
History Of The Kedaka Line Table of Contents The second most proficient bull is Kedaka. He is the originator of the branded beef "Tottori Wagyu" and is known for his larger frame, high oleic acid content, and good mothering ability.…
History Of The Tajima Line Table of Contents Tajima beef, a product of the most common high-quality beef cattle breed in Japan, the Japanese Black (JB),is a culinary treasure with a share of 90% (MAFF, 2016). The Tajiri/Tajima line, one of…
How Wagyu Became A National TreasureThe introduction of Wagyu to America occurred between 1974 and 1997. According to the MAFF, there was a loophole that stated that live cattle, semen, and embryos were subject to export quarantine and could not…
The Science of Marbling in Wagyu Table of Contents Intramuscular fat, or IMF, is the fat that can be seen between different muscle fibers in the same cut. Marbling is when you can see white dots or lines of IMF…
Gene Expression Patterns During Intramuscular Fat Development in Cattle Table of Contents The amount of fat within the muscle of cattle, known as marbling, affects how tasty and tender the meat is. This fat is influenced by genetics, growth, and…
2024 US Beef Imports - Its Impact on United States Producers Table of Contents The United States is recognized as the leading global producer of beef, while concurrently ranking second in terms of beef imports. While primarily focusing on the…
Proper Handling and Storage of Semen for Artificial Insemination Table of Contents Artificial insemination (AI) is a pivotal technique in cattle breeding, driving reproductive efficiency and genetic progress. Despite being first used on dogs in the late 1700s, AI remains…
Types of Artificial Insemination Table of Contents When working with reproduction methods in bovine, there are Various methods available for enhancing Wagyu cattle reproduction, including specialized techniques such as artificial insemination (AI), in vitro fertilization (IVF), and embryo transfer (ET).…
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