Wagyu (literally Japanese cow) refers to several breeds of cattle, the most famous of which is genetically predisposed to intense marbling and to produce a high percentage of oleaginous unsaturated fat. The meat from Wagyu cattle is well-known for its marbling characteristics and quality, and thus demands a high price. In some areas of Japan, beef is shipped with area names such as Kobe, Matsuzaka, Ōmi, and Miyazaki beef.
Black cattle are highly evaluated because of its taste, luster, beef color, fat marbling conditions.
Because of the mother’s milk and stress-free environment, the baby cattle grow healthily strong.