Breeds at farm
Angus Frenciugi

Wagyu is a type of cattle from the same family as the famous Kobe. Wagyū (in Japanese: 和 牛), sometimes called “Wagyū Beef”, is the name of several breeds of cattle of Japanese origin. Wagyū simply means “Japanese cattle”. Wagyū beef cattle is well known as Kobe beef cattle, which is not a correct name, as only Wagyū cattle that were born, raised, fattened and slaughtered in the Japanese region of Kobe can be called Kobe. Of the total of approximately 774,000 Wagyū cattle slaughtered in Japan, only 3,066 were authorized to be declared Kobe meat in 2009.

A peculiarity of these “indigenous’ cattle is that in their long history very few breed crosses have been made. For centuries, until 150 years ago, they were used exclusively as working animals in rice fields and mining. As Wagyu cattle never left the Japanese island, no nation outside of Japan knew of their existence. Consumption was forbidden in Japan, according to the laws of Buddhism. After the opening of Japan in 1868, the breed was optimized for use in beef breeding due to its meat yield. With the accession to the throne of the Japanese Emperor Meiji in 1868, a new society was formed, clearly oriented towards the west. The opening took place on January 1, 1869 through the port city of Kobe, thus the name “Kobe Beef’ becoming synonymous with Tajima beef cattle. 

(Source: Wikipedia) 

Wagyu beef is a dreamy marbled meat, meaning that it has that fat in the muscle fiber. Rest assured, we are talking about unsaturated fats, those that are good for the body. Wagyu meat has a high percentage of unsaturated oil fats, few calories and a fat that burns at lower temperatures, but which also provides the meat with a special taste.

On the Bullstar farm, the Wagyu is in the breeding phase. The first mothers together with their famous Wagyu bull lodged in our house in 2020.

We will keep you updated with a new page from the Wagyu story…