Did you know that Wagyu simply translates to Wa = Japanese and, Gyu = Cow?
Many people are not familiar with the Wagyu breed; however, these Japanese beef cattle have some unique qualities that set them apart from other beef breeds, according to the American Waygu Association's website.
There are four strains of Wagyu – Japanese Black, Japanese Brown, Japanese Shorthorn and Japanese Polled. Japanese Black and Japanese Brown are available outside Japan, but the Japanese Shorthorn and Japanese Polled are only available in Japan.
United States Wagyu producers raise this breed for calving ease ability and superior meat quality traits. Often times, Wagyu are also used with breeds such as Holstein and Angus to increase meat quality grade of offspring. Beef from Wagyu and Wagyu crossed cattle is typically more tender and has better flavor than most breeds of beef.
The National Wagyu Female and Bull Show took place in the yards today. Be sure to check out some pictures from the show below, and visit the American's Waygu Association's website to learn more about the breed.