sector in Japan is quite stringent, requiring expensive labour and extensive genetic testing by the Japanese government. The four main Wagyu breeds—Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled—are used to create wagyu cattle in Japan.
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Wagyu cows are raised under extremely rigorous conditions. The Kobe cows’ diet is carefully chosen; it is all very nutrient-dense food like young rice and fresh grass; and beverages are pure water that has been removed and filtered. To get water for cows to drink, people in some locations must drill wells up to 180 metres deep down.
When rearing cattle in other nations, such as Australia, the USA, and Canada, it takes 6-7 times longer than this breed. Japanese cows are given grains, grass, fresh fish, and dried fish at a young age in fattening farms for breeding cattle for Wagyu steak. Additionally, a blend of fibre and high energy concentrate made from a combination of wheat, hay, rye grass, corn, and peanuts makes up 70% of Wagyu’s usual feed. Wagyu cows will be on a specific diet till they are 2 to 3 months old. The barn needs to always be cold and comfortable, especially in the summer. It must constantly be kept between 18 and 27 degrees Celsius. Wagyu cattle are offered beer or sake in the summer. As stated by Japanese farmers.