Tag: michelin

Japanese farmers are using genome sequencing to identify super Wagyu mamas to selectively breed genetically superior Wagyu herds. Will this lead to better beef or a uniformity in taste?

A vast majority of Wagyu meat produced in Japan is either from heifers (young virgin females) or steers (castrated males). Between the two, heifers are more highly prized for their tenderness and silky texture.

The entire Japanese beef cattle industry was at the brink of extinction in the face of foreign competition. This article introduces a little-known historical fact that contributed equally, if not more, to the opulent marbling of Japanese Wagyu – free trade.