Japanese Black (Kuroge Washu)

Japanese Black (Kuroge Washu) is the breed behind virtually every famous Wagyu name you've heard — Kobe, Matsusaka, Omi, Miyazaki. It's the breed that produces the extraordinary marbling that defines premium Wagyu.

The Japanese Black's marbling capacity is genetic — these cattle deposit intramuscular fat in ways that other breeds simply cannot replicate. The highest-scoring Japanese Black cattle can achieve BMS 12, with marbling so dense that the meat appears more white than red.

Major bloodlines within Japanese Black: - Tajima — The bloodline behind Kobe beef. Known for exceptional marbling fineness and fat quality, though animals tend to be smaller. - Shimane — Larger-framed animals with good growth rates and solid marbling. - Kedaka — Known for size and maternal traits, often used in crossbreeding programs. - Itozakura — A sub-line of Tajima known for producing some of the highest BMS scores recorded.

Each region in Japan has developed its own strain of Japanese Black through decades of selective breeding, which is why beef from different prefectures has distinct characteristics. Miyazaki cattle tend to be larger with robust marbling; Hyogo (Tajima) cattle are smaller but often produce finer, more delicate marbling patterns.

Outside Japan, Japanese Black genetics have been exported (primarily to Australia and the United States) and are used in both fullblood programs and crossbreeding with Angus and other breeds. The resulting beef varies widely depending on genetics, feeding, and management — which is why "Wagyu" on a label can mean very different things.