The attached article by Wes Ishmael was published in Beef Plus and sets forth some of the benefits of Wagyu beef compared to beef from other cattle breeds.

The attached research paper was co-authored by five Japanese scientists including T. Gotoh and H. Takahashi of Kuju Agricultural Research Center, Faculty of Agriculsture, Kyushu University, Japan. The report contains infomation about the way Wagyu are raised in Japan, how meat is graded in Japan, and various reasons Wagyu beef is superior to beef from […]

The SCD DNA Test is a test performed by Geneseek and offered by the American Wagyu Association in a package together with the Igenity Tenderness DNA Test.  The usefulness of the SCD DNA Test is a much-debated matter amongst Wagyu producers.The attached research paper was co-authored by eight Japanese scientists including Masaaki Taniguchi of the […]

See the attached paper, published by the Department of Chemistry and Biochemistry, Uiversity of Lethbridge, Lethbridge, Alberta, Canada.

In this 10-minute video, John Daub, the producer of “Only In Japan” investigates Wagyu beef produced in the Tottori prefecture, which won the 2017 “Wagyu Olympics” held September 7th through 11th in Sendai, Miyagi, Japan, and compares this beef from Tottori prefecture to the famous Kobe beef.  In the video, John Daub tours a feed barn […]

On 4/21/2017, Dr Stephen Smith, Regents Professor at Texas A&M University (“TAMU”), and a preiminent expert on all things “lipids” presented at the Texas Wagyu Association annual general meeting in Salado, Texas.  See the attached slide presentation.

In this 8:40 video, Joseph Decuis explores the history of Wagyu cattle, Wagyu beef quality, how Wagyu are fed in Japan, and the quality of Wagyu beef.  Produced in part as a marketing video for Joseph Decuis, the video therefore contains promotional material related to the Joshep Decuis herd and Wagyu raising methods.  However, Joseph […]

This short PBS Food video shows how one small Wagyu producer raises Wagyu in the Pacific Northwest USA region, and also explores the cooking and eating experience of Wagyu steak, including a blind taste test including a comparison of five types of tenderloin steaks, including Wagyu compared to non-Wagyu grass fed/finished, prime, choice, and bone-in […]

Texas Tech College of Agricultural Sciences and Natural Resources professor Brad Johnson, the Gordon W. Davis Regent’s Chair in the Department of Animal and Food Sciences at Texas Tech, partnered with Texas A&M professor Stephen B. Smith and discovered the key to finding the most palatable, preferable cut of meat is in its marbling. And […]

On 11/4/2015, Dr. Stephen B. Smith, Professor of Animal Science, Texas A&M University Department of Animal Science published the attached report titled “The Production of High-Quality Beef with Wagyu Cattle” This report contains a wealth of information, with sources cited, regarding the difference between Wagyu cattle and other breeds of cattle in terms of the quality of […]

This video from Japan, titled “Wagyu” Japanese Beef – An Unforgettable Taste Experience, from July 2015, explores how are raised and fed in Japan, as well as how animals are moved from the cow-calf operation to the finishing operation, and covers Japanese labeling and safety assurance, as well as how Wagyu is cooked in Japan. […]

In 2014, Stephen B. Smith, Regents Professor, Department of Animal Science, Texas A&M University, and Bradley J. Johnson, Gordon W. Davis Regent’s Chair, Department of Animal and Food Science, Texas Tech University, co-authored a detailed and informative scientific research paper titled “Marbling: Management Of Cattle To Maximize The Deposition Of Intramuscular Adipose Tissue”. This research paper presents […]

The “Tenderness” DNA Test developed by Igenity is a DNA test that is offered by the American Wagyu Association in conjunction with the SCD DNA Test as a package.  The result of the test is a “Tenderness Number” of 1 through 10, with 1 being the least desirable and 10 being the most desirable.  This […]