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How To Breed Wagyu Cows?
How do you get Wagyu cattle? Producing Purebred calves
Given that the only important criteria is the percentage of Wagyu in the bloodline, you can mathematically get a Purebred Wagyu in an infinte number of ways. Two popular ones would be by breeding two Purebred parents, or by breeding a 7/8ths (87.5%) Percentage cow to a Fullblood bull.
How much does a Wagyu farmer make? The middle 57% of Beef Cattle Farm Workers makes between $46,250 and $50,488, with the top 86% making $59,001.
When can you breed a Wagyu heifer? In general, Wagyu heifers should be bred by 14-15 months at a breeding weight of 650-750 lbs or at 65-70% of their expected mature weight.
Mr. Lee said, “most wagyu farmers are doing the basic things of creating a living environment for their cows, rather than letting them drink beer and relax. There are various types of feed and the combinations of the feed are controlled carefully according to the condition and age of the cow, as well as the season”.
Produced in Japan and prized for its rich marbling and buttery taste, high-grade wagyu can cost up to $200 per pound, and the cows themselves can sell for as much as $30,000.
Wagyu cows live for about 30 months, sometimes 35. American cows, by comparison, are slaughtered at 15-22 months.
Wagyu beef is the most prized beef in the world because of its superior eating quality compared with other breeds of cattle. Not only does wagyu beef have higher levels of intra-muscular fat or marbling but the meat texture is finer, which results in a more aromatic culinary experience.
Wagyu cows have a varied diet, part of which does include various types of grass. They do tend to be put out to pasture, meaning they can eat fresh grass, but they also eat dried grass and hay, such as ryegrass, bermuda, alfalfa, and rice straw.
Wagyu sires can be used over heifers of all breeds with a high degree of confidence. The resulting calves combine outstanding commercial attributes with excellent eating quality.
Beef cattle are generally the most profitable and easiest livestock to raise for profit. The resulting half-bred offspring are useless to the dairy industry, but they make fine cattle to raise for beef. You can buy directly from dairy farms or at local auctions.
Wagyu and Hanwoo cattle have high potential of accumulating intramuscular fat (IMF) and producing highly marbled beef. They are heart-healthy dietary fat because they can lower low-density lipoprotein (LDL)-cholesterol while increasing high-density lipoprotein (HDL)-cholesterol.
Wagyu comes from four breeds of domestic cattle: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled cattle.
How long does a cow’s pregnancy last? Gestation length does vary by breed and by sex of the calf. Gestation length ranges from 279 to 287 days. For most breeds, 283 days would be common.
Wagyu cows are raised by specialty breeders until they are between seven and 10 months old, when they are sold to a farmer along with a birth certificate certifying their pure bloodline. These animals cost farmers as much as $30,000 each, which is as much as 10 times more than the typical American Angus!
The cows are treated respectfully.
There are plenty of stories out there about the special treatment Wagyu beef cows receive, including tales about how they’re massaged daily, fed beer and sake, and how soothing music is played in their holding pens.
Yes, indeed! Beer, in fact, for many other farmyard creatures as well. Horses, sheep, goats, cows, and pigs all benefit from a good dark beer when they aren’t feeling up to snuff.
However, meat is still regulated under a strict quota and tariff system. You can only buy Japanese Wagyu in the U.S. in extremely limited supply. As for live animals, there was a blip in the permanent ban between 1975 and 1997, when Japan did allow the export of a handful of animals.
But to me, spending hundreds of dollars on an A5 Olive Wagyu is not worth it, at least not if you want to eat more than a couple of ounces. The fat-laden meat is just so rich, it’s best served in bite-sized portions. It’s more of an experience than a meal, but perhaps that’s the point.
Wagyu beef has become a bit more affordable in recent times because ranches across the American Southwest are specialising in breeding these types of Japanese cows. Even so, the price for an 8 oz. steak hovers around $60.
Wagyu marbling is also better tasting. Wagyu fat melts at a lower temperature than any other cattle’s, resulting in a rich, buttery flavor unseen in other strains of beef. Because Kobe beef exemplifies everything that makes Wagyu better! It is considered the most abundantly marbled beef in the world.
Between then and the 2001 US ban, only the most absolutely elite restaurants imported the beef. The US initially banned Kobe beef cattle exporting due to fears of spreading mad cow disease in the early 2000s, and for the next decade, the bans were lifted and reinstated and lifted again, according to NBC News.
Genuine Wagyu is fully certified. It also has a distinct marbling and fat dispersion pattern, caused by the years of grazing and carefully managed diet. The sedentary lifestyle of Wagyu, with thousands of years of controlled breeding and dedication, means any other cattle can’t compete to even sit on the same shelf.
Wagyu beef tastes sublime: buttery, almost sweet, with delicate notes of umami, it is the pinnacle of fine dining. The taste of Wagyu is unparalleled compared to standard beef (or any other meat!). One of the reasons it tastes so good is because of the high fat content.
100% Grass-Fed Wagyu: Many U.S. farms raising American Wagyu still feed their cattle a combination of grass and grains. Our Wagyu cattle are fed and finished on grass. They are never fed corn or grains. Read about the health benefits of grass fed beef here.