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History of Takeda Farm

To everyone involved in the Wagyu industry

It will be 24 years on June 2019 since we first exported Wagyu to the US. People all over the world enjoy Wagyu Beef. My dream is coming true and I am thankful to the breeders who have spread Wagyu to the world.

In the 1950s one million Wagyu calves were born each year in Japan, but now it has been reduced to the half because small farmers have gone out of business.

We can see Wagyu drawn in very old books of 1500 years ago. This is the ancestor of Wagyu, but the ratio at that time was black 7, red 2, and white spots on black 1.

Now Black Wagyu is kept everywhere in Japan 3000km north to south from Hokkaido to Okinawa, but they mainly used to be kept in 5 prefectures; Hyogo, Okayama, Tottori, Shimane, and Hiroshima. Herd of each area have different ancestors (Tajiri, Dai 13 Hanayama, Eiko, Dai 4 Kurahana, and Dai 21 Fukagawa), so they have their own features.

Wagyu Registry Association president Dr. Shoji Uesaka led the breeding improvement of Wagyu which had been kept mainly for the purpose of service until 1950, from small (less than 300kg of carcass weight) to large (more than 450 kg) over 30 years. National Wagyu Beef Competition has been held every five years since then.

It used to be Tajima-line for marbling and Itozakura-line for both quantity (carcass weight) and quality (marbling). Nowadays joined by Kedaka-line which came from Hirashigekatsu’s sons – Yurishige, Katsutadahira, and Tadashigekatsu, we could produce over 550kg carcass cattle by combinations of those three lines.

Unfortunately we don’t have many high Kedaka-line in AU and the US. Exporting from Japan is almost impossible due to the strict rules. We need to cooperate with breeders to think hard and create Australian Kedaka.

Written by Shogo Takeda