Q = What makes Wagyu cattle different from any other breed?
A = This Japanese breed has become famous all over the world because Wagyu cattle are synonymous with Kobe Beef, which is Wagyu beef raised in the region of Kobe, Japan. They are a high marbling breed that yield quality cuts of meat that surpass other breeds in tenderness and intramuscular marbling.

Q = What attributes can Wagyu bring to a commercial herd?
A = Cattleman wanting to improve the quality of meat they raise can significantly improve the overall quality grades of their cattle on feed with Wagyu genetics. On the hoof, they are structurally sound, similar in appearance to British breeds, offer calving ease to a herd, docile in temperament and with their superior genetics, can dramatically increase the quality of meat offspring will produce.

Q = Do they look different than other breeds?
A = Wagyu are black cattle that look like Angus, but horned and lighter muscled through their hindquarters. The breed was originally draft animals used in cultivation, so they were selected for physical endurance. This selection favored animals with more intra-muscular fat cells - marbling, which provided a readily available energy source. This has resulted in high marbling carcasses unlike any other breed.

Q = Can Wagyu handle various environments/conditions?
A = Wagyu are very adaptable to various climates and altitudes. At Lone Mountain Ranch, the herd has faced extreme hot and dry conditions in the summer months, and below zero temperatures and heavy snowfall in the winter. The herd handles these temperatures and climates with no problems. Due to their durability, Wagyu are raised in many regions of the United States.

Q = What role does the Wagyu breed have in the beef industry?
A = Wagyu cattle are the undisputed breed leader for marbling, tenderness and carcass quality. Full Blood Wagyu and Wagyu crossed cattle, when fed properly, consistently meet the demands for Prime quality grade beef. They are rapidly becoming the white tablecloth breed in the culinary industry.

Q = What is the difference between Kobe and Wagyu beef?
A = The Japanese government regulates Wagyu cattle, and accordingly, only cattle produced in the Kobe region of Japan can be rightly called 'Kobe Beef.' Kobe beef is imported into the United States and is the only beef that can use the Kobe name. Therefore, Wagyu cattle raised in the United States cannot be termed Kobe - though the quality is equal, the breed should always be called Wagyu.

Q = Is Wagyu meat good for you? What does it taste like?
A = Wagyu cattle produce bright red meat that is highly marbled and has astonishing flavor and tenderness. The meat also has a higher percentage of monounsaturated fat than any other breed of cattle in the world, and it is extremely low in cholesterol. The marbling and taste of Wagyu is unparalleled in any other breed in the world.