Meat Produced By Japanese Black Cattle And Wagyu

The scientific study report “Meat Produced By Japanese Black And Wagyu Cattle”, published in the October 2014 issue of Animal Frontiers, contains great information about Wagyu, including meat quality evaluation methodologies used in Japan, meat muscle properties of Wagyu, fatty acid composition of Wagyu, as well as information about genes associated with meat quality in Wagyu.  Click on the link above to read the full report in PDF file format.  This is a great read for those who want to learn more about why and how Wagyu are able to produce the best beef quality of any cattle breed in the world, and how these cattle are raised in Japan.