Key Pointers On Raising Wagyu Cattle

Because Wagyu beef is such a prized culinary
delicacy, it is not surprising that the process
of raising Wagyu cattle is one that relies on a
combination of science, hard work,
fastidiousness, and a deep respect for the
animal. Wagyu beef is well-known for its
strikingly tasty meat and the high degree of
marbling that results in a succulent
melt-in-your-mouth experience. In fact, the fat
in Wagyu beef is primarily monounsaturated fat
that melts at room temperature. This makes Wagyu
beef the perfect meat for those who have to
subscribe to low-cholesterol diets.

Wagyu or, literally, Japanese cow, refers to
several of Japan's domestic beef breeds. These
include Japanese red, Japanese black, Japanese
polled black, and Japanese short-horn. Japanese
black is the most numerous, comprising almost 95
percent of the total Wagyu inventory in Japan.
Japanese black is horned, medium in size, has
brown or black hair, and fetches high prices for
its tender, flavorful meat with extensive fat
marbling.

In Japan, where raising Wagyu cattle originated,
there are several important factors and processes
that are adhered to. First, pure breeding is
followed; crossbreeding occurs but only rarely.
The process of raising Wagyu cattle involves two
independent operations: the cow-calf operation
and the fattening operation. Cow-calf operation
is done in many small farms through artificial
insemination. The fattening of the cows occurs
through long-term grain feeding. The cow-calf
operation occurs between 0 months (calving) and
8 to 10 months, when the cows are sold at
auction. The cows are then fattened up before
they are slaughtered between 28 to 30 months.
Long grain feeding is performed from 19 to 20
months at small-lot or individually managed
farms. This part of raising Wagyu cattle results
in cows that have bigger finishing weight and
more extensive degrees of marbling.

Those who practice the traditional methods of
raising Wagyu cattle have a few trade "secrets".
These include feeding the cows beer to increase
their appetite. In the months of August,
September, and October, cows tend to lose their
appetites because of the intense heat. To combat
this, farmers give each cow a bottle of beer
every day until its appetite returns. Farmers
also give the cows regular massages with oil to
increase the distribution of the subcutaneous
fat in the meat. This results in more tender
Wagyu beef. Other management practices include
restricting the cows' levels of exercise to
prevent their meat from becoming tough, and
feeding the animals a high-energy, low-bulk
diet. These lead to a carcass that has cherry
red meat with a high degree of fine marbling and
pure white fat.

The production of high-quality Wagyu beef
depends on a breeding system that involves the
selection of high-performance bulls and the
broad utilization of superbulls, as well as a
fattening technique that relies on consistent
research and development and sophisticated
management. These practices that are employed in
raising Wagyu cattle result in the tastiest, most
succulent, and most tender meat that is preferred
by chefs, food experts, and gourmands all over
the world.


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Are you planning to find out more tips about
raising dexter cattle or wagyu cattle? Raising
cattle can enhance the quality of life and
provide great fulfillment and responsibility for
families. Explore your options and then decide.
If you would like more tips on dairy cattle
farming and how to raise cattle, just visit:
http://www.howtoraisecattle.com



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