Wagyu embryos and donors available

New The first evidence of cattle breeding 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 arisen, a ban on crossbreeding with foreign breeds was imposed. Since then, breeding has been under the control of the Japanese Wagyu Registry, which dictates breeding objectives, placing particular emphasis on protecting national genetics. For this reason, the Japanese have made their cattle population a national treasure.

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

Generally speaking, they are small-sized, slow-growing animals. In fact, they take 30 to 33 months to reach their full weight.