WAGYU 
taste through
marbling

Table of Contents

• Facts
• Production
• Strengths
• Marketing
• Breeders
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• AI Approved Sires

Wagyu facts

• extreme marbling

Wagyu are renowned for their marbling or intramuscular fat. They have recorded 17 percent more IMF by chemical extraction than Angus with the same marbling score.

Marbling in beef cattle is moderately heritable – 0.38 – and therefore likely to respond to selection. It is measured in the carcase by video image analysis or as percentage chemical fat. Marbling begins at about 12 months of age and is maximised by 24 months, therefore Wagyu are ideally slaughtered as over 2-year olds.

Measurements to identify the best marbling Wagyu lines in the live animal and progeny carcases are ideally linked and evaluated with Breedplan technology to exclude environmental effects such as feeding. However, if marbling is associated with a single major gene or marker gene, molecular geneticists can identify marbling potential before puberty and thereby hasten identification of the best marbling Wagyu lines.

• softer fat characteristics

Wagyu has a "softer’’ fat which improves the meat flavour and taste, and is sought afteer by the Japanese. The improvement is due to the higher ratio of monounsaturated fatty acids (MUFA) to saturated fatty acids. Significantly higher ratios of unsaturated (oleate) to saturated (palmitate) fats in Wagyu compared with Angus have been reported.

• breed origins and lines

Wagyu were originally draught animals used in cultivation so they were selected for physical endurance. This selection favoured animals with more intramuscular fat cells – marbling – which provided a readily available energy source.

Japanese Wagyu derived from native Asian cattle which were infused with British and European breeds in the late 1800s. Although the breed was closed to outside bloodlines in 1910, regional isolation has produced a number of different lines with varying conformations.

Tajima – These were used to pull carts and ploughs so they developed larger forequarters and lighter hindquarters. They are generally smaller-framed with slower growth rates but produce excellent meat quality and are thought to be ideal for the Holstein cross.

Tottori – These were pack animals in the grain industry so they are larger animals with straight, strong backlines and generally good growth rates but variable meat quality.

Shimane – These are large-framed cattle with average growth rates and meat quality.

Kochi – These red lines were strongly influenced by Korean lines.

Kumamoto – These red lines have a Simmental influence and were mostly bred in a region where there was an abundance of grassland. These most closely resemble the Bos taurus cattle as we know them today.

The Wagyu cow herd in Japan today numbers around 750,000 black and 85,000 red. Their cattle breeding numbers are declining due to an aging population of farmers.

Realising the value of their unique product, the Japanese Government banned the export of Wagyu and declared them a national treasure. However, in 1976, four bulls were mysteriously exported to the United States and Wagyu were graded up from the US cow herd. With recent imports from Japan, Australian Wagyu bloodlines now are amongst the best in the world.

Wagyu production

• feeding

Feeding Wagyu in Australia for the Japanese B3 carcase grades is based on Wagyu’s genetic ability combined with a scientific feeding regime. High-energy diets on lot-feeding or pasture will enhance marbling. Ideally, the most economical feeding regime is to background on good pasture or crop, and grain feed the last 100-200 days.

• growth performance and puberty

Trials measuring the growth performance and carcase characteristics of F1 Wagyu/Angus and Angus steers showed no significant differences between breeds for birth, wean and 600-day weight.

However, the marble score for F1 Wagyu/Angus was 2.8 compared with 2.0 for Angus after 103 days’ feeding.

Wagyu is an early-maturing breed. F1 Wagyu/Angus heifers reach early puberty at 12.5 months compared with Angus heifers at 14 months.

• conformation and temperament 

Wagyu is a horned breed and can be either black or red. As with Angus cattle, the red colour is a recessive gene. Black animals are perceived to have the best quality carcase. In Japan, 10 percent of the Wagyu herd is red. Wagyu have a docile temperament as they have been developed with intensive handling

Wagyu strengths

Carcase weaknesses – small hindquarter and larger forequarter than Australia market desires, within breed variation in marbling

Production strengths – calving ease, early puberty and good fertility, docile temperament, hardy and adaptive to different environments

Production weaknesses – lower growth rates, reduced milking ability, watch heifers conceiving early

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Wagyu marketing

A Bos taurus-base dam of Angus, Murray Grey, Shorthorn or Holstein producing F1 Wagyu will be mostly sufficient to produce a B3 carcase with MS of 3-4. Bos indicus/Brahman or European cross animals usually require a second-cross Wagyu to achieve consistent B3 grading.

Private marketing contacts are available to Wagyu producers.

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Wagyu breeders

To evaluate inherent performance indicators while exluding environmental effcts, the Australian Breedplan system is available to Wagyu breeders. With the recent inclusion of estimated breeding values of marbling, this evaluation system has become even more relevant to Wagyu breeders.

Carol Watson, Executive Officer,
Australian Wagyu Breeders Association
c/- ABRI, University of New England,
Armidale NSW 2351 Ph (02) 6773 3138