The Wagyu Breed
In Japan, some of the most prized, and expensive beef in the country is Wagyu, or what is called Kobe Beef. Stories of massaging cattle or feeding them beer are legendary, if true. What is indeed true is the quality and flavor of Wagyu beef and the pride of the Japanese people who revere this delicacy so much it was declared a national treasure.
The marbling of Wagyu is unparalleled in any other breed in the world. When cooked, the servings are tender, juicy, and full of flavor, surpassing even the Prime graded cuts in the U.S. Now this same breed of Japanese beef cattle is raised in America and ready for your table.
Our Wagyu Program
The Wagyu/Akaushi bulls that GAA has available, are selected by Burch Wallace, V-V Wagyu in Texas. All of the bulls are 100% fullblood and registered with the Wagyu Association. The bulls are selected to make great crossings with Jersey or Holstein cattle. They excel in marbling and are in the highest class for prime. Several bulls in our program come from the famous Shigejirou cow, one of the most prominent Wagyu cows in the breed and dam of Popeye, Batman and Mr Ito. Several bulls are 50% red (Akaushi) and 50% black (Wagyu). When paired in the right way, this results in phenotypic excellence, balanced growth and excellent carcass ability.
