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Wagyu cattle farming in Canada appeared after 1991 when the Canadian Wagyu Association was formed. Wagyu style cattle and farms in Canada are located in Alberta, [82] Saskatchewan, [83] Ontario, [84] Quebec, [85] British Columbia, [86] Prince Edward Island, [87] and Newfoundland and Labrador. Canadian Wagyu beef products are exported to the US ...
The Kagoshima Berkshire is regarded as a distinct breed, and apparently descends from two British Berkshire pigs brought to the country in the 1930s. [2]: 629 [3] It is reared only in Kagoshima Prefecture in southwestern Japan. [2]: 629 In the latter twentieth century, competition from productive foreign breeds led to a decline in production.
It is the first company to import to American customers the Olive Wagyu, a scarce type of Wagyu made from Shōdoshima cows that are given olive oil, rice straw, and ryegrass to eat. [ 48 ] [ 49 ] Defeating 182 other Wagyu brands, the Olive Wagyu won the "Best Fat Quality" award in 2017 during the quinquennial Wagyu Olympics. [ 48 ]
Japanese Black cattle at a wagyū show in Sasebo, Nagasaki Cattle of the Tajima strain on a farm in northern Hyōgo Prefecture. The Japanese Black (Japanese: 黒毛和種, Kuroge Washu) is a Japanese breed of beef cattle.
In several areas of Japan, Wagyu beef is shipped carrying area names. Some examples are Matsusaka beef, Kobe beef, Yonezawa beef, Ōmi beef, and Sanda beef. In recent years, Wagyu beef has increased in fat percentage due to a decrease in grazing and an increase in using feed, resulting in larger, fattier cattle. Yubari
Kagoshima Prefecture (鹿児島県, Kagoshima-ken) is a prefecture of Japan located on the island of Kyushu and the Ryukyu Islands. [2] Kagoshima Prefecture has a population of 1,564,175 (1 September 2022) and has a geographic area of 9,187 km 2 (3,547 sq mi ).
The Japanese Brown (Japanese: 褐毛和種, Akage Washu or 赤牛, Aka Ushi) is a breed of small Japanese beef cattle.It is one of six native Japanese cattle breeds, [2] and one of the four Japanese breeds known as wagyū, the others being the Japanese Black, the Japanese Polled and the Japanese Shorthorn.
Matsusaka beef, showing heavy marbling. Before the 19th century, beef was not typically a part of the average Japanese diet. [2] Farmers in the Mie Prefecture would raise smaller and more muscular, female cows to do agricultural work. [2]