Akaushi - the Emperor’s Breed
History of Wagyu in the US

Wagyu cattle consist of 4 breeds:
Black, Red, Polled and Shorthorn

Red Wagyu are also called Akaushi
Japanese cattle are 90% black breed
- US Wagyu imports were 90% black -

Only black and red were imported into the US from 1976-1997, starting with 2 red bulls and 2 black bulls in 1976
Japan recognized Wagyu as a national treasure - stopped exporting in 1997

Fewer than 200 cattle were imported in that 21-year span, mostly ’94 – ‘97

Today in the US, ~ 1,000 bulls and 8,700 cows are full-blooded Akaushi descendants of these imports

Our Yamamoto is one in a thousand!

 

Other Fun Facts:

• Highly regulated like French wine
• “Wa” = Japanese, “gyu” = cow
• The melting point of fat from Wagyu is lower than ordinary beef, hence that “melt in your mouth” sensation
• Wagyu cattle are naturally docile