We stumbled across an article from 2004 authored by Dr. Zenjiro Watanabe that provides an interesting historical account of the end of the 1,200-year-old ban on the eating of meat in Japan. While most Wagyu breeders are generally aware of…
Karepan is a Japanese snack with a history going back over 100 years in Japan. Little known outside Japan, this snack is widespread in Japan. While there are a variety of Karepan using different seasonings, they all feature a soft,…
The scientific study report "Meat Produced By Japanese Black Cattle and Wagyu", published in Animal Sciences Publications, contains some very good information on Wagyu, including meat quality evaluation methodologies used in Japan, meat muscle properties of Wagyu, fatty acid composition…
Stephen B. Smith, Ph.D., Regents Professor, Meat Sciences, Texas A&M University, presented on the Long-Term Study Of Fatty Acid Composition Of Wagyu Beef at the Texas Wagyu Association General Meeting held in Salado, Texas on 4/22/2016 TWA members attending the…