Somewhat ironically, we mostly exported our version back to Japan until 2003 and it was around then that we Americans took notice. The rest of us lost out on this national living treasure until 1975 when the first Wagyu cattle were exported to the United States to be bred with American breeds of cattle. Otherwise the beef is known as Kobe-style or Wagyu).
(If you’re confused about the distinction between Kobe beef and Wagyu beef, Kobe is a prefecture in Japan and only cows raised in Kobe are known by that name. The result was so delicious and highly prized the Japanese declared it a national living treasure and banned it from export. That saw crossbreeding between the traditional Wagyu with imported cows like Brown Swiss, Devon, Ayrshire, and Korean cattle. Around the time Emperor Meiji earned back real imperial power, Japan was feeling the influence of the West. They were hard working draft animals that developed lots of intramuscular fat (more palatably known as marbling) to keep up energy levels. Long animal husbandry story cut relatively short: Wagyu is Japanese for “Japanese cows,” which is efficiently named. They also use cutting edge sustainability practices to ensure that our love of delicious, healthier meat doesn’t also wreck the environment. A lot was happening in 19th century Japan that affects your next barbecue: the rule of the Shogun ended, Emperor Meiji was restored to power and soon after the famed modern Wagyu cattle was created.Īlmost two centuries later, family-owned Snake River Farms offers flavorful, succulent American Wagyu beef with marbling so beautiful it should be in a museum.
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