DIFFERENT FROM THE REST
WHAT IS WAGYU?
‘和牛’
Wagyu
‘Wa’ means Japanese and ‘gyu’ means cow
Our passion is raising the highest quality Wagyu beef with 100% pure Japanese genetics. Our herd was founded directly from the prominent Tajima and Kedaka lines, known for producing the highest amounts of marbling, tenderness, and exquisite flavor. We allow our cattle to grow naturally in order to maximize the superior meat qualities intrinsic to the Wagyu breed.
Almost all of the Wagyu that consumers eat in restaurants and buy in stores is not 100% Fullblood Wagyu. The vast majority of Wagyu in todays market is from a 50% Angus and 50% Wagyu cross known in the industry as F1, or crossbred. F-2 in the industry is also known as crossbred, or 75% Wagyu. Even a “purebred” Wagyu in the United States only needs to qualify as 93.75% Wagyu.
There are less than 10,000 Fullblood Wagyu in the U.S.
This is what makes our Wagyu so special. Our cattle have been bred with 100% pure Japanese genetics that we have hand selected from the best genetic Wagyu lines. Our Wagyu cattle are all dual registered Fullblood with both the American Wagyu Association and the Australian Wagyu Association . All of their DNA can traced back to their original Wagyu ancestors in Japan.
9 Line Farms Wagyu · Kobe Beef · American Wagyu
A brief history of Wagyu
The Wagyu breed originated in Japan and was used for labor in the fields for 2000 years. Their drought resistance and tough work abilities contributed to the creation of the ultimate marbled and best tasting meat in the world. They were not used for meat until the mid 1800’s and today are known throughout the world for their incredible marbling and great taste.
Our Fullblood Wagyu vs Kobe beef
9 Line Farms cattle are identical to Kobe beef cattle in that they contain all the same Japanese genetics. The one difference is that only beef that is produced in the Hyogo Prefecture in Japan can be called Kobe beef. Our herd has 100% Japanese genetics that trace back to the original importations from Japan.
American Wagyu
You will often see the term “American Wagyu” or just “Wagyu” on menus or in stores. This term is mostly used for cross bred cattle, most commonly Angus crossed with Wagyu and primarily finished in high volume commercial feed lots. Our cattle are certified Fullblood Wagyu because they are bred with 100% pure Japanese genetics and nothing else.
