Wagyu is a Japanese breed originally used as draft animals. Eventually it was discovered that the same attributes bred into them for physical endurance also created beef that is unsurpassed in tenderness, wonderfully flavorful, and consistently grades above prime. The world-renowned Kobe beef is Wagyu that has been produced in the Kobe region of Japan.
Characteristically, Wagyu cattle weigh out at about 1400 -1600 pounds, are adaptable to many climates, and have a docile nature that makes them easy to work with. They have lower birthing weights which reduce potential birthing problems, particularly for first calf heifers. Additionally they’re very fertile. Most animals mature to breeding capability before they’re 12-months old, shortening the time from birth to reproduction, with the bulls typically being able to reliably service up to 50% more cows than bulls of other breeds. Many cattlemen find it beneficial to breed their heifers to a Wagyu bull the first time to reduce their birthing losses, and many choose to cross their cattle with Wagyu to improve the meat quality of the offspring.
Wagyu beef is twice as high in monounsaturated fatty acids as the beef from any other breed. Consuming Wagyu beef actually lowers blood cholesterol, and recent research suggests these fatty acids also have the ability to reduce the risk of cancer.