Scientific Study Report: Meat Produced By Japanese Black Cattle And Wagyu”

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 of Wagyu, as well as information about genes associated with meat quality in Wagyu.  Click on the link below to read the full report in PDF file format.  This is a great read for those who want to learn more about why and how Wagyu are able to producer the best beef quality of any cattle breed.

REPORT:  Meat Produced By Japanese Black Cattle And Wagyu Report