I note the Obama WH served TEXAS Wagyu beef:
sites.google.com
About Wagyu
The word Wagyu refers to all Japanese cattle ("Wa" means Japanese or Japanese-style and "gyu" means cattle). Wagyu are the cattle made famous by "Kobe Beef." Known for its extreme marbling and tenderness, Wagyu, until recent years, was not available outside of Japan. The breed has now established itself in many places around the world, and Wagyu now have a strong foothold in Texas!
Kobe beef is named for the city in Japan where the cattle were first bred 170 years ago. The original import of these cattle to the U.S. in 1976 consisted of two Tottori Black Wagyu and two Kumanmoto Red Wagyu bulls.
Wagyu were derived from native Asian cattle which were crossed with British and European breeds in the late 1800s. Although the breed was closed to outside bloodlines in 1910, regional isolation has produced a number of different lines with varying conformations:
- Tajiri (Tajima) cattle are the descendents of Tijiri, a sire born in Mikata District of the Hyogo Prefecture. The Tajiri line has outstanding genetic excellence with finely marbled beef in combination with a smaller frame and lower growth rates. This line is renowned for good temperament. Famous are the names Kobe Beef and Matsuzaka Beef, from herds produced in Hyogo Prefecture using Tajiri bloodlines.
- Fujiyoshi (Shimane) is a line of well-balanced cattle that produce calves with good growth rates and meat quality. They also have a quiet temperament and exhibit a strong maternal ability in dams, which consequently also have high fertility rates. The bloodline started in the Tomada district of the Okayama Prefecture.
- Kedaka (Tottori) cattle line formed in the Tottori Prefecture from the descendants of the sire Kedaka born in 1959. Typical characteristics of the line include good growth, larger frame type, good top line, and overall balance. They are known for their fine, loose skin.
- Kochi and Kumamoto are the red strains, and have been strongly influenced by Korean and European breeds, especially Simmental.
Wagyu is a horned breed and can be either black or red.
From the left, Rex Ralston, Burch Wallace, Brandi Murphree, Les Crane, Bruce Hemmingsen
Ralph Lee, Bubba Kay, and Don Brown
Texas Wagyu Association
P.O. Box 9
Hamilton, TX 76531
President
Bubba Kay
Kay Ranch
15401 Decker Lake Rd.
Manor, Texas 78653
Cell: (512) 801-1424
kayranch@gmail.com
http://www.kayranchtexas.com
Director
Don Brown
Triangle B Ranch, Inc.
2109 Triangle Road
Valley View, Texas 76272
Cell: (940) 726-5785
don.brown@trianglebranch.net
http://www.trianglebranch.net/
Dennis Kuempel
Kuempel Wagyu
1001 Deer Pl.
Pampa, TX 79065
Cell: (806) 433-8862
stateline420@yahoo.com
Vice President
Burch Wallace
V Bar B Ranch
P.O. Box 70
Paradise, Texas 76073
Cell: (940) 393-6620
info@vbarvwagyu.com
http://www.vbarvwagyu.com/
Director
Bruce Hemmingsen
Ultimate Kobe Beef, LLC
5139 FM 2088
Winnsboro, Texas 75494
Cell: (903) 746-4871
brhemmingsen@yahoo.com
Director
Rex R. Ralston
Ralston Land & Cattle
Farwell Creek Wagyu
P.O. Box 53
Gruver, Texas 79040
Cell: (806) 736-8923
farwellcreek@dishmail.net
wagyutexas.com |
