How do you have Wagyu, that's only in Japan?Updated 6 months ago

We do have full breeds and mixed breeds on our ranch. This is American Wagyu. ~ KC Cattle Company

~ Here's some history: Wagyu beef first came to the United States in 1975 when four Wagyu bulls - two Japanese Black and two Japanese Red - were imported by Morris Whitney for research at Colorado University.

These bulls were then used to crossbreed with female Angus, Holstein, Hereford, and Brangus cattle from Texas.

In 1993, three Japanese Black female Wagyu were also imported, leading to the first full-blooded Wagyu calves born in the U.S.

Between 1994 and 1997, less than 200 full-blooded Wagyu, mostly Japanese Black with a small number of Japanese Red, were exported from Japan to the U.S.

However, in 1997 the Japanese government banned the export of Wagyu cattle, declaring it a national treasure.

This led to the rarity of Wagyu outside of Japan that we see today.

The American Wagyu Association was established in 1990 to register Wagyu cattle in the U.S. and Canada, and to promote the Wagyu industry.

Today, the Association estimates there are around 40,000 Wagyu-influenced cattle in the U.S., with less than 5,000 being full-blooded Wagyu.

In summary, Wagyu was first introduced to the U.S. in 1975 through the importation of a small number of Wagyu bulls, followed by some female Wagyu in the 1990s. However, the export of Wagyu from Japan was banned in 1997, limiting the spread of Wagyu genetics outside of Japan.