The word Wagyu means “Japanese cow” and refers to specific cattle breeds that originated in Japan. Historically, Buddhist leaders prohibited the consumption of meat, so Wagyu cattle were initially bred for their strength and ability to carry heavy loads.
This ban was lifted by the mid-19th century. By then, Wagyu cattle had developed a distinctive intramuscular fat pattern known as marbling, which gives the beef its renowned tenderness, succulence, and flavour.
For many years, Wagyu beef was reserved for royalty and samurais. These animals were treated with exceptional care—often brushed and massaged to improve blood circulation and fat distribution. This handling also reduced stress, which is crucial for maintaining high meat quality. Traditionally, some farmers even used sake or beer to condition the cattle’s coat and stimulate appetite during hot weather.
Global Production
Wagyu beef accounts for only about 0.2% of the global premium meat market, leaving significant room for growth. Rising awareness of its exceptional quality continues to drive demand.
Red vs. Black Wagyu
According to Dr. Michael Bradfield, CEO of the Wagyu Society of South Africa, two types of Wagyu are produced locally:
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Red Wagyu (Akauishi): Known for good fertility, excellent growth, and strong marbling. It closely resembles some of South Africa’s indigenous red breeds.
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Black Wagyu (Japanese Black): Smaller in stature but has superior marbling. Ideal for boutique meat markets and export.
Globally, Australia has about 300,000 Japanese Black cattle, while the United States focuses more on Akauishi, with approximately 100,000 head.
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