Those who have eaten dishes made from Kobe Beef must be wondering, what cattle could produce this luxury and superbly delicious delicacy. Well the answer is easy, the beef is came from Japanese cattle named Wagyu. Japan first adopted Wagyu cattle to help cultivate rice in rice farm, especially during the Japanese' Meat Darkage during 1635 to 1838, where the shogunate forbade people to eat meat of four-legged animals. After the darkage, rising in cattle breeding increase significantly thus provide nowadays Wagyu beef.Wagyu cattle have five major breeds. The Japanese Black, Brown, Polled, Shorthorn and Kumamoto Reds but the most famous of course is the Japanese Black cattle bred in Kobe which produce Kobe Beef. The major difference is in breeding technique, involved massaging to induce muscle growth in minor environment and usage of beer and sake to induce hunger during humid season. The technique have no effect to the meat flavor, contrary from popular believe. Other Wagyu beefs have almost similar taste but not the tenderness and quality.
The reason between different breeding technique and style of the Wagyu tied closely to Japan geography. The areas in japan is isolated in mountains and most of its land structure is rugged. That is why they need to massage and induce hunger to grow the cattle with limited movement space.Nowadays, Wagyū is not bred exclusively in Japan. Several other countries success in ranching the cattles. Australia and New Zealand success in breeding Wagyu though it is taking almost 40% of the ranch feedlot during 12 months growth period. America in other way, have to crossbred the cattle with Angus cow to suit the American climate and ranching style. Differs from the original marble structure of the meat, This crossbred beef provide balance in traditional redmeat and marble texture of Kobe, more suitable for American customers who thought Kobe beef is too white. European also starts the breeding and even have their own pedigree and designated name (Châteaux Wagyu)
