Wagyu breed embryos and donors available

New The first evidence of the selection of cattle breeds in Japan dates back to the 19th century. Between 1868 and 1910, many foreign breeds were crossed with local populations and at the beginning of the 20th century, precisely to counteract the excessive number of cows that had been created, a ban on crossbreeding with foreign breeds was imposed. Since then, insemination has been under the control of the Japanese Wagyu Registry, which dictates the selection objectives, paying particular attention to the protection of national genetics. For this reason, the Japanese have made the cattle population a national heritage.

The term Wagyu or Japanese beef is the name given to all Japanese cattle breeds (Japanese Black, Japanese Brown, Japanese Hornless and Japanese Shorthorn) which over the years have been selected to provide “marbled” meat, i.e. tissues rich in unsaturated fats which, being distributed among the muscle mass rather than in the peri-muscular and subcutaneous layer, make Wagyu meat particularly tender, tasty and expensive.

In general we can say that they are small-sized and slow-growing animals. In fact, they take 30 to 33 months to reach their ripening weight.