Our Wagyu genetics was developed by Shogo Takeda, and is currently one of the most used in Australia.
Cruzas
It is composed of three main lines of Wagyu blood of the world:
Wagyu Tájima: Smaller size, low conversion in meat, high degree of marbling.
Wagyu Shimane: Greater size, good conversion in meat and average degree of marbling.
Wagyu Tottori: Similar size as Wagyu Shimane, good milk capacity, and average grade of marbling.
The result is obtaining a Black Wagyu of similar size to the British breeds, good meat conversion and excellent intramuscular fat production.
Through crossbreeding, our genetic line is used 100% in the Wagyu meat production program, achieving both male and female F1 and F2 calves which at weaning weigh 15% higher than British breeds.
Every 5 years we renew our Wagyu genetics by importing from our partners, Australia Mazda Wagyu International, high quality embryos and semen, selected by the University of New England to achieve greater efficiency in conversion and production of intramuscular fat.
We have all the current information on Wagyu genetics, recent studies, new trends and results, thanks to our close ties with Australia.
We also have Wagyu Akaushi (Red Wagyu) genetics, which is a race different from that of Black Wagyu. Wagyu Akaushi has a greater size, convertibility and genetic ability to infuse intramuscular fat in temperate or tropical pastures in both bos indicus and bos taurus.
