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The Wagyu breed were developed from cattle native to Asia which were then crossed with British and European breeds in the late 19th Century. In 1910 the breed was closed to outside blood lines and this isolation has produced some different lines of the Wagyu breed. The Wagyu are a horned breed that are either red or black in coloration. The black Wagyu are regarded as the best in carcass quality, with vigorous calves averaging 70 pounds at birth. Generally speaking, Wagyu are known for their exquisite marbling, calving ease, early puberty, good fertility, very docile temperament, and adapt well to different environments.
Tajima (Tah-Gee-Mah)
These were used to pull carts and ploughs, and developed significantly larger forequarters and lighter hindquarter mass. Generally they have a smaller frame, grow at a slower rate, but still produce excellent meat.
Tottori (Toe-Toh-Ree)
Primarily used by the grain industry as pack animals, this line is characterized by large size, straight and strong black lines, generally good growth rates, but variable meat quality.
Shimane (Shee-Mah-Neh)
Cattle with large frames known for their average growth rates and meat quality.
Kochi (Koh-Chee)
Korean lines strongly influenced this red line of the Wagyu.
Kumamoto (Kuh-Mah-Moe-Toe)
Simmental influences this red line and were most likely bred in a region with abundant grassland.
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