Wagyu

The term Wagyu (和牛) refers to several races of Bétail Japanese.

Origin

The Wagyu term is the juxtaposition of 2 words: Wa (Japan) and Gyu (ox). These races come from Japan where they broke in several genetic lines (red and black) because of the relief and impossibility of making often travel of the cattle in a feudal country in war. They were, at the origin, high for their power and their force in the agricultural work. Today, the animals are fattened in an intensive way so as to develop the muscular mass. Several lines are at the origin of name:

Tajiri or Tajima, of the area of Hyogo
Fujiyoshi or Shimame, of the area of Okayama
Tottori or Kedaka, of the district of Tottori

Morphology

These races wear a red dress or black. (that of Kobe is black)
C' is a race of intermediate size, around 600 kg. The silhouette is massive with a strong neck.

Aptitudes

The Wagyu race probably gives most famous of the meats for its intense marbled intramuscular: the fat is mainly distributed in the meat of the muscles rather than around. This marbled is one of the principal characteristics which explains the butter savor without equal ox Kobe, its delicious tenderness and its taste. In addition, the fat of the meat would be lower in cholesterol than that of other races.

There exists a variety more refined even wagyu, where the cattle passes from the regular meetings of Massage, listening of the Classical music and receives Bière mixed with its water. It is this variety of wagyu which is used in the Mac Donald Sandwich, the Sandwich expensive in the world according to the Livre Guinness of the records.

See too

List of the bovine races
Bovine

External bonds and documents

FAQ on ox of Kobe.
Card of the race wagyu on the site of an American ranch stockbreeder of Kobe.

Notes and references of the article

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