Originally from Japan, Wagyu is an animal with an extremely docile temperament. It is not a single breed, but four indigenous Japanese breeds: black, brown, spotted and short-horned, including Tajima, Tottori, Shimane, Kochi and Kumamoto. Their exceptional quality is due to genetic selection derived from working in muddy rice paddies, where those with the greatest capacity to store fat were favoured. Over the centuries, this selection has made Wagyu the most fat-infiltrating breed of cattle in the world.
