Wagyu is one of the three breeds in our beef program, but the only one we exclusively cross-breed and do not maintain a purebred herd. As much as we love the breed, we’ve learned that the best beef is from 50% or less Wagyu and so keep our herd to those limits. We select the world’s best Tajima Japanese Black semen for AI and keep replacement heifers with 50% Wagyu bloodlines and they are some of the sweetest and most good-natured in the herd. They are very family-oriented and love being around their sisters!
Breed history
Japanese Black are one of the four breeds classified as “Wagyu” – others are Japanese Brown, Japanese Polled, and Japanese Shorthorn. Within Japanese Black, there are several bloodlines, the most sought-after being Tajima, the bloodline we use exclusively.
Tajima originally hail from the Hyogo Prefecture in Japan and are responsible for the best beef in the world. All beef that is eligible to be certified as Kobe is pure Tajima, bred, raised, and slaughtered in the Hyogo Prefecture.
Japanese cattle were originally bred as draught animals so the intense marbling and high intramuscular fat developed to give these animals more endurance. This resulted in a very hearty animal but that retained the exceptional marbling famous in Wagyu.
BREED CHARACTERISTICS
peaceful temperament
The Japanese breeds are especially peaceful and docile, and we can attest to that! Our herd standards are for all of our animals to be easily workable but the calves and cows with Wagyu genetics are among the most gentle in the herd.
hardiness
Due to their history as draught animals and historical cross-breeding, Wagyu are unusually healthy and hardy. They easily adapt to any environment and none of our Japanese Black cattle have experienced illness of any kind – quite a rarity in the cattle industry.
low birth weight
Japanese Black are slight and finely-boned with low birth weights and high fertility rates, one of the key standards for the Hunter Lewis herd. We operate at a 95% unassisted calving rate across the herd and the Tajima genetics help us maintain the easy calving for our cattle.
efficiency
Japanese Black cattle develop more slowly but are still incredibly efficient- performing the same on grass or grain. They can consume a nutritionally varied diet and still develop outstanding marbling, unlike many breeds which would require a special diet to “finish” a beef.
beef quality
Wagyu is most famous for its marbling and beef quality. The fat in Wagyu beef has a lower melting point than other breeds, meaning it diffuses flavor into every bite of the beef and gives you the melt-in-your-mouth taste. The fat renders so quickly, you can cut it with a fork. Even among Wagyu, the Tajima bloodlines are regarded as the highest marbling and are the most sought-after beef cuts.
Hunter Lewis Land & Cattle 