Wagyu/Angus Cross Cattle

Wagyu cattle are Japanese cattle ("Wa" meaning Japanese or Japanese style and "gyu" meaning cattle).  Wagyu cattle are predominantly known for the marbled meat they produce.  Wagyu meat is considered at delicacy in Japan and the trend seems to spreading to America and Australia.

Wagyu cattle were bred from native Asian cattle which were crossed with British and European breeds at the end of the 1800's.  The mixing of breeds was stopped by the Japanese in 1910 as they did not believe cross breeding to be beneficial to their breeding stocks or bloodlines. Japan have declared the Japanese Wagyu a national treasure.

Japanese farmers have traditionally kept their herds separate from region to region and as such the Wagyu breed has developed in different ways in each region e.g. Tottori were used in a region where they were bred as pack animals and as such they are larger animals with strong and straight back lines, though their meat is not as tasty, their growth rates are excellent.  The tajima Wagyu were bred to pull carts and ploughs and as such their forequarters have developed  and their hindquarters are smaller; they usually have slower growth rates and are of smaller build but their meat is to be of excellent quality.

The Japanese climate can range form intense heat to intense cold and as such the Wagyu has shown that is able to acclimatize to most environments.  Currently Wagyu breeding stock has been exported to America and Australia as well as some other countries and has adapted with little trouble.  As such Aztech Investments hopes to introduce Wagyu bloodlines into their herd to improve the quality of our meat produce.