Wagyu is a breed of Japanese native cattle crossbred with foreign ones for meat.
It is different from domestic cattle.
Domestic cattle are the ones that are domesticated in Japan regardless of their breeds.
The Japanese Black is the typical example of wagyu.
This breed had long been used as a "workhorse" until the Meiji period.
Japanese Black cattle grow slowly, so meat matures slowly, which makes it possible to get marbling in the meat.
Wagyu take two or three times as long as other breeds to mature.
At the age of eight months they are bought and are raised in two or three years.
In order to produce tender meat, they are raised in small space. If they move around, the muscles develop and become hard.
Stress is an enemy to them, so music is given to heal them.
Matsuzaka meat is famous as the highest quality meat.
The tender texture dissolves in your mouth.
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