Fullblood Wagyu are 100% traceable to Japanese herds with no evidence of crossbreeding. These cattle are the offspring of a bull and cow whose forebears originate in Japan.
What Makes Wagyu Special
Wagyu were selected for their physical endurance and this selection favored animals with more intra-muscular fat cells. The fat cell 'marbling' – which provided a readily available energy source, is what creates the silky texture Wagyu meat is known for. This marbling is caused by both the natural makeup of the cattle, as well as the high attention to detail in raising Wagyu properly. Caretaking for these cows is no small feat, especially as we maintain traditions from early Wagyu farming in Japan.
The History of Wagyu
Genetically, Wagyu cattle date back tens of thousands of years, though their history of being purposefully bred and raised in Japan is more commonly recorded as beginning in the 19th century. At this time, Japan’s economy was growing, its culture was shifting in response to influences from European countries, and its trade was expanding globally. These changes were primarily the result of the Meiji Restoration of 1868, which sent Japan into a new era, setting the stage for Japan’s status as one of the most modernized countries in Asia.
In 1976 four bulls were brought across the Pacific Ocean to be raised in the U.S. Of course, while bulls could easily be bred with other cattle, the U.S. would not yet be able to breed fullblood Wagyu.
Of course, while bulls could easily be bred with other cattle, the U.S. would not yet be able to breed fullblood Wagyu. This changed in 1993, when three female Wagyu cows were brought to the US. This began the practice of Wagyu breeding in the country, supported by additional Wagyu exports from Japan through 1997.
American Wagyu farmers took care to maintain Japanese practices in raising their cattle, recognizing the incredible rarity of the breed and seeking that incredible richness in flavor in their meat.
Vermont Wagyu bulls are 100% Fullblood Wagyu, DNA certified by the American Wagyu Association. Our bull selection team combines the genetic research experience of a physician and a talented hands on veterinarian.
Vermont Wagyu embryos are some of the best genetically engineered in the country. We strive to produce a new generation of outstanding Fullblood Wagyu calves, exceeding the performance of the previous generation.
At Vermont Wagyu we offer 100% Registered Fullblood Wagyu bred cows and heifers for sale. Improving our breed stock from generation to generation, we aim to better the growth, marbling, and milk traits within our herd.
What is important in our breed plan is to balance the four ancestral lines of Black Wagyu