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	Westholme Wagyu - Background
		Wagyu are fl cattle similar to Angus except that they are horned and are much lighter in the rump and legs than Angus.
		Wagyu were originally developed as draft animals and because of the varying terrain of Japan different conformations began to emerge with 3 predominant bloodlines.
		Wagyu beef has a lower ratio of saturated to unsaturated fatty acids in the intra muscular fat (commonly known as marbling) – the taste fat.
	www.westholmewagyu.com.au /content/background/backgrnd.html (563 words)

	Burke's Backyard Archives 2003 - Wagyu Cattle (Site not responding. Last check: 2007-10-08)
		It is claimed that Wagyu cattle have superior 'beef conversion', with the ability to marble on both grain and pasture feeding.
		Wagyu cattle are very fertile, they have low birth weights for easy calving and high growth rates for maximum returns.
		Wagyu meat is widely renowned for its 'melt in your mouth' texture and flavour.
	www.burkesbackyard.com.au /2003/archives/2003/overseas_specials4/wagyu_cattle (511 words)

	Australian Restaurants, Chefs & Food (Site not responding. Last check: 2007-10-08)
		Wagyu is a Japanese breed of cattle that produces highly marbled beef of astounding flavour and tenderness which can command retail prices in Japan in excess of $400 per kilogram.
		Black Wagyu are unique in their genetic ability to deposit marbled fat and are extraordinarily high in mono-unsaturated fatty acids (the ratio of mono-unsaturated fat to saturated fat is about 2:1).
		A totally trimmed rib eye muscle from Wagyu may contain twice as much extractable fat than that in a USDA Prime and it is this marbling propensity that sets the Wagyu apart from any other breed of cattle.
	www.miettas.com /food_wine_recipes/food/food_96-00/wagyubeef.html (2503 words)

	Wagyu - Wikipedia, the free encyclopedia
		Wagyu ("和牛" in Japanese Kanji characters) refers to several beef breeds of cattle genetically predisposed to intense marbling, and produces a high percentage of oleaginous unsaturated fat.
		In America Japanese Wagyu cattle were bred to Angus cattle to create a cross breed animal that would be stronger and more able to survive in the US climate and ranching methods.
		Japanese full-blood Wagyu are typically raised confined in indoor barns to prevent movement and increase marbling while Wagyu animals in the US are raised in pastures and finished in a feedyard.
	en.wikipedia.org /wiki/Wagyu (459 words)

	Why Wagyu Cattle? - Cattle Breeders, Black Gold Farms
		Wagyu carcasses scooped the pool at the Casino Beef Week Paddocks to Palates competition which shows that Wagyu beef is a definitely a cut above the rest.
		The IMF of Wagyu cattle is twice as high in mono unsaturated fat as traditional breeds.
		The potential to use Wagyu to significantly improve the output of better quality carcasses from commercial beef herds in Australia is clear and will have the effect of generating increased sales at greater profit margins as we more effectively meet the new MSA standard of beef quality.
	www.blackgoldfarms.com.au /whywagyu.html (633 words)

	TED Case Study: Kobe Beef
		American farmers are beginning to patent the names "Wagyu" and "Kobe beef," which could be a precursor to a geographic indicator debate (17).
		It is rumored that in Kobe, ranchers include beer in the Wagyu cattle diet, as it seems to stimulate hunger (which is necessary in the hot summer months, which appetites decrease).
		Wagyu cattle traditionally receive massages in addition to their special diets and treatment.
	www.american.edu /ted/kobe.htm (4039 words)

	Wagyu Beef - Dry Aged Steaks - All Natural - American Raised - Lobel's of New York (Site not responding. Last check: 2007-10-08)
		Wagyu is a Rare Pleasure Indeed, Every Time You Serve It Wagyu beef has an exceedingly melting and delicate texture.
		The dense marbling lends Wagyu to preparing the beef either raw, as in steak tartare and carpaccio, or fleetingly cooked in the traditional Japanese shabu shabu, in which the translucent slices of sirloin or tenderloin are dredged through a hot-water bath and placed on steaming rice.
		Wagyu steaks should not be seared quite as hot as prime beef.
	www.lobels.com /store/main/wagyumain.htm (799 words)

	What Wagyu beef is
		Wagyu is a breed of cattle naturally predisposed to produce beef that is densely marbled.
		USDA grading is based on the density of marbling between the 12th and 13th beef rib.
		Wagyu beef’s quality is determined differently: by a 12-point marbling-score scale.
	www.lobels.com /store/main/wagyuMain_whatis.htm (513 words)

	Briggs Ranch Wagyu (Site not responding. Last check: 2007-10-08)
		Wagyu were developed in Japan about 100 years ago from native cattle, Korean cattle, and some European breeds.
		Wagyu genetics have been exported from the U.S. to Australia and New Zealand where interest is high for exportation of beef to Japan.
		Therefore the demand for Wagyu genetics that will produce high quality beef for domestic consumption as well as for export has increased during the past 2 or 3 years in North America.
	briggsranchgenetics.com /wagyu.htm (558 words)

	Telegraph \| News \| Japan tries to protect gourmet wagyu beef
		Japan is planning to protect its famous wagyu beef brand from foreign imitators by copyrighting the DNA of four breeds of cattle.
		Wagyu, which literally means Japanese beef, is held to be softer and taste better than other forms of beef and sells at a premium in Japan and abroad.
		Japan's agriculture ministry is now discussing ways to restrict the use of the term wagyu only to beef with DNA belonging to one of the four kinds of cattle that have lived in Japan for centuries.
	www.telegraph.co.uk /news/main.jhtml?xml=/news/2006/04/15/wagyu15.xml (258 words)

	Table of Contents
		Wagyu are renowned for their marbling or intramuscular fat.
		Wagyu has a "softer’’ fat which improves the meat flavour and taste, and is sought afteer by the Japanese.
		Feeding Wagyu in Australia for the Japanese B3 carcase grades is based on Wagyu’s genetic ability combined with a scientific feeding regime.
	abri.une.edu.au /wagyu/WagyuFac.htm (922 words)

	The Jakarta Post - The Journal of Indonesia Today (Site not responding. Last check: 2007-10-08)
		Wagyu refers to any breed of cattle native to Japan, which are generally fl in color.
		Wagyu beef is famous around the world as the smoothest, most delicious and most marbled beef.
		The food tasting was held ahead of the restaurant's Wagyu Beef Festival from Aug. 6 to Aug. 17, jointly sponsored by PT Bogacitra Nusapratama and Bir Bintang.
	www.thejakartapost.com /yesterdaydetail.asp?fileid=20030806.R02 (592 words)

	Canadian Wagyu Association: Breed Overview
		Two Black Wagyu and two Red Wagyu bulls were imported from Japan to the USA in March, 1976.
		The Japanese breeders declared the Wagyu breed to be a national treasure and denied requests to allow exportation.
		Wagyu breeders in the world outside of Japan welcome the opportunity to widen the genetic base of the Wagyu breed with new fullbloods from Japan.
	www.canadianwagyu.ca /breed_overview.htm (401 words)

	Mayura Station - Wagyu Information (Site not responding. Last check: 2007-10-08)
		The growth of the Wagyu breed in Australia can only be described as spectacular and certainly one of the most rapid introductions of a new breed in the history of the Australian Cattle Industry.
		This is not surprising since Wagyu have the potential to play such an important role in the Australian beef industry and many Australian cattlemen have been trying to obtain Wagyu genetics for a long time without success.
		Wagyu beef has largely escaped the stiff competition from imported beef due to its distinctive appearance and flavour associated with the high levels of marbling.
	www.mayurastation.com /industry.htm (990 words)

	Texas in Her Own Words - By Tweed Scott (Site not responding. Last check: 2007-10-08)
		The Wagyu can be traced back as far as the second century when they were bred to be beast of burden.
		It was found the Wagyu got their strength and tremendous burst of energy from their highly marbleized muscles.
		The Wagyu are raised slowly in old Japanese tradition with new innovations that are constantly being developed.
	www.tweedscott.com /stories/wagyu.htm (1635 words)

	The Wine News Magazine - Wagyu Beef - Safe, Succulent and No Longer Rare
		Wagyu beef is famous for its fine, even marbling, which bastes the meat as it cooks from the inside out.
		The manner in which the Wagyu cattle were originally raised has long been a source of fascination and myth.
		More important, perhaps, is that while Wagyu beef is laced with fat, Washington State University researchers discovered that most of it is monounsaturated, not the saturated type linked to heart disease that is contained in most other beef.
	www.thewinenews.com /febmar04/cuisine.asp (3841 words)

	Kobe Beef FAQ
		While Wagyu beef has healthier fat (if there is such a thing!) and less waste backfat that American breeds, lean and skinny it is not, and the market for high prime beef is very limited in America.
		Another good analogy to cooking Wagyu is that of a baked Alaska—you need to sear the outside, but if you let it sit under the heat too long, it will melt the ice cream inside, and you will have an unappetizing mess.
		Wagyu sashimi, or thin raw strips of beef marinated in a bit of soy sauce, dashi broth and green onion, is very popular in Japan.
	members.tripod.com /~BayGourmet/wagyu.html (1449 words)

	Briggs Ranch Wagyu History (Site not responding. Last check: 2007-10-08)
		While Wagyu refers to all Japanese beef cattle ("Wa" means Japanese or Japanese-style and "gyu" means cattle), cattle were referred to by the name of the region of origin.
		The other major breed of Wagyu, Japanese Brown (Red Wagyu), was primarily bred and developed on the islands of Kyushu and Kochi.
		Introduction of Wagyu into the U.S. Two Japanese Black and two Japanese Brown bulls were imported from Japan to the U.S. in March of 1976.
	briggsranchgenetics.com /wagyuhistory.htm (1217 words)

	The Wagyu Breed
		The herds were developed with the emphasis on quality – Wagyu produce consistently marbled, low-cholesterol carcasses, recognized as the world’s finest, unmatched for flavor, tenderness and overall eating quality.
		Shogo Takeda was the first Wagyu breeder on Hokkaido Island and for 45 years dedicated his life to improving the bloodline.
		Wagyu cattle with bloodlines dating back to the second century, and from half a world away are being born in Texas, fed in custom Iowa feedlots, custom packed in Nebraska and Texas, and shipped to restaurants and customers, worldwide.
	www.yama-beef.com /articles-news/history_wagyu_breed.htm (662 words)

	Landline - 22/05/2005: Meat eaters drool over wagyu beef from Down Under . Australian Broadcasting Corp
		PIP COURTNEY: Wagyu have been in the country for over a decade now, and while some predicted they'd go the way of ostriches and prove an expensive failure, others were sure the breed would find a permanent place in our beef industry.
		We buy full-set Wagyu beef from Security Food and we buy their marble score 9-plus, which is the highest rating that Oz Meat can provide for Wagyu beef in the country.
		I think Wagyu is in the same position now that salmon was at the beginning, and I think we're going to see it become much more widespread and turning up in butcher shops so the average consumer can buy it and cook it at home.
	www.abc.net.au /landline/content/2005/s1370659.htm (3277 words)

	Wagyu Beef \| Vic's Premium Quality Meat
		An F1 is a first cross between a Wagyu Sire and a second breed of cattle, often Angus, though Holstein and Murray Grey are proving popular.
		Purebred - The purebred Wagyu was developed as a result of the breeding of Fullblood or Purebred Wagyu bulls with the base cow such as Angus.
		The Australian Wagyu Association defines Fullblood Wagyu as "The offspring of a Wagyu Sire and a Wagyu Dam whose forebears originate from Japan and whose pedigrees show no evidence of any grading up from the base animals".
	www.vpqm.com.au /page/wagyu_beef.html (761 words)

	American Wagyu Association - Wagyu - What Are They?
		The dominant fl Wagyu strains are Tottori, Tajima, Shimane, and Okayama.
		The other main "breed" of Wagyu, was developed on the island of Kyushu and are red in color.
		That was the only importation of Wagyu into the U.S. until 1993 when two male and three female Tajima cattle were imported and 1994 when 35 male and female cattle consisting of both red and fl genetics reached the U.S. Copyright© 2000
	www.wagyu.org /wagyu.htm (289 words)

	Raising Wagyu Cattle in Japan
		In many respects, the raising of Wagyu cattle is one of the few remaining generally traditional activities in modern Japan.
		The cows and calves are hand-fed on various grains and commercial feeds, as well as a wide range of roughages and fodders including freshly cut green grass, silage, hay, rice straw and in some cases industrial by-products and wastes from agricultural processing plants (such as canneries).
		The national Wagyu herd could be enlarged rapidly if breeding farmers were given an economic incentive to retain, and breed from, their cows for another year or two.
	www.luciesfarm.com /artman/publish/article_39.php (1611 words)

	Michael Bauer: Between Meals : Do you Wagyu?
		Wagyu is the breed of cattle that is used to make Kobe beef.
		Ad Hoc, Thomas Keller's temporary restaurant in Yountville, had Wagyu meat loaf on the menu earlier this week; the Skates on the Bay and the Kincaid's folks in the East Bay have been advertising a new addition on the radio: Kobe meat loaf.
		Wagyu is prized for its tenderness, not its flavor.
	www.sfgate.com /cgi-bin/blogs/sfgate/detail?blogid=26&entry_id=10415 (910 words)

	The Austin Chronicle Food: Prime Considerations: Why Japanese Wagyu cattle are thriving in central Texas
		Nearly 1,000 head of Wagyu cattle, the Japanese bovine breed to which the Kobe belong, populate the 3,000-acre Harrell Ranch adjacent to Lake Walter E. Long.
		The rush to put weight on the cattle, explains Kay, often leads to the use of anabolic steroids and growth hormones, and many cattle are treated with antibiotics and fed animal by-product-laced feed or appetite-stimulating feed additives along the way.
		Half-blood Angus and Wagyu cattle are bred with Wagyu bulls to produce calves that are three-fourths Wagyu and one-fourth Angus, and at birth, a computer chip is implanted in each calf's ear.
	www.austinchronicle.com /issues/dispatch/2001-11-16/food_feature.html (1811 words)

	Premium Kobe beef is now available from Pittsburgh grocers
		Wagyu cattle are astounding also in yield grade (that's the amount of edible meat that a carcass produces), and the meat is significantly superior in this respect to any other known breed.
		Wagyu is a breed name, but Kobe is a brand name.
		The 'Wagyu beef' designation can legally be applied to the meat from any cattle of the Wagyu breed, but it is not a place appellation or an indication of how the cattle were raised and fed.
	www.post-gazette.com /food/20031023kobebeef1023fnp2.asp (1512 words)

	Moyhu Wagyu » Property
		After the heifers were artificially inseminated we used the Angus bulls we had to back up the insemination program. The heifers were found to calve easily to Wagyu and the calves (F1's) out of the Angus heifers grew at the same rate as pure Angus calves out of the same mob of heifers.
		The breeding of full blood Wagyu cattle commenced on the property in 2000 with two heifers (one sired by Michifuku and the other by Kikuyasu 400) that were purchased from Takeda Wagyu.
		Leatarn Partnership is registered with the Australian Wagyu Association as Moyhu Wagyu and all cattle are DNA tested for verification of the breeding at registration.
	www.moyhuwagyu.com.au (467 words)

	Wagyu - Wikipedia
		Een Wagyu is een runderras, dat bekend is door het zeer exclusieve en smaakvolle rundvlees.
		Door ze te masseren, klassieke muziek te laten horen en gerstmout en rijstdroesem uit bier te voeren is er geen sprake van stress, wat zich vertaalt in de malsheid van het vlees.
		Het Wagyu vlees dat hier te koop is komt dan ook van fokkerijen buiten Japan, bijvoorbeeld van Kasteel Altembrouck in België of uit Wales.
	nl.wikipedia.org /wiki/Wagyu (197 words)

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