Black Wagyu:

WAGYU - a Japanese beef cattle breed – derive from native Asian cattle. 'WAGYU' refers to all Japanese beef cattle, where 'Wa' means Japanese and 'gyu' means cow. Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance. This selection favored animals with more intra-muscular fat cells – ‘marbling’ – which provided a readily available energy source. The variation of conformation within the Wagyu breed is greater than the variation across British and European breeds. The three major black strains - Tajiri or Tajima, Fujiyoshi (Shimane) and Kedaka  (Tottori) evolved due to regional geographic isolation in Japan. These breeding differences have produced a Japanese national herd that comprises 90% black cattle with the remainder being of the red strains Kochi and Kumamoto.

Black Wagyu Bulls


​Black Wagyu Bulls are known for extreme marbling and docile temperament, Some sub-strains such as Fujiyoshi and Kedaka of the Wagyu breed can increase maternal qualities, growth, and frame.

Black Wagyu Donor Cows


​Black Wagyu Cows are known for their extreme marbling and docile temperament. Some sub-strains such as Fujiyoshi and Kedaka of the Wagyu breed can increase maternal qualities, growth, and frame.