The American Wagyu Association was proudly represented by many exhibitors at the 2019 National Western Stock Show. Though today they were judged on foot, the true value of Wagyu cattle is best assessed under the hide.
According to the American Wagyu Association, the breed originates from Japan and there are four different strains. Of the four, only two exist in the United States. The Japanese Brown (also known as Akaushi or Red Wagyu) and the Japanese Black are bred around the country.
“The breed wasn’t actually introduced to the United States until the 1970s when a small group of bulls were transported overseas.” said Martha Patterson, Herdbook Services and Office Administration employee at the American Wagyu Association.
Since then, the breed has gained immense popularity for their superior marbling and taste.
Wagyu beef also has considerable health benefits, such as a greater amount of omega-3 and omega-6 fatty acids. Above all, the rich flavor and unrivaled taste makes Wagyu beef an outstanding product.