How Wagyu Cows Are Raised

The System

Two-Stage Farming

In Japan, Wagyu cattle farming is typically divided into two stages, handled by different types of farmers. This division allows farmers to specialise in either breeding or fattening, optimising the care provided at each stage.

• Breeding Farms: These farmers focus on raising calves until they are around 9 months old. During this time, the mother cows are cared for to ensure healthy pregnancies and births, while calves are nurtured in their early development.
• Fattening Farms: At around 9 months of age, the calves are sold at auctions and move to fattening farms, where they are raised until they are ready for market — usually between 28 and 30 months old.

The Diet

The Early Stages: Calves and Their Diets

When calves first arrive at fattening farms, they weigh about 300 kilograms and have already developed strong stomachs for digesting their specialised diets. In their early months, they are fed primarily roughage like rice straw and hay, along with limited amounts of grain-based feed. This careful balance ensures healthy growth and a sturdy digestive system.

As the calves grow, their diet gradually shifts to include more concentrated feed to encourage marbling in the meat. By 12 months of age, they are eating between 5 to 8 kilograms of grain feed daily, mixed with fibre-rich additives like BIO-bagasse — a sugarcane byproduct — to maintain digestive health.

The Fattening Period

A Key to Quality

The most critical period in raising Wagyu cattle is the fattening stage, which begins at around 15 months and lasts until they are about 28 to 30 months old. During this time, every element of the animal's environment is managed with precision.

• Feed Quality and Quantity: Cattle are given high-energy feed, which promotes the development of Wagyu's signature marbling. Daily intake is carefully managed to prevent digestive issues while maximising fat deposition.
• Stress-Free Environment: Farmers go to great lengths to ensure the cattle remain stress-free, as stress can negatively impact meat quality. Fans are installed to keep air circulating; cattle are grouped according to social temperament to prevent conflicts; regular grooming is part of the routine.
• Health Monitoring: Farmers frequently check the cattle's health, including blood tests to monitor cholesterol, stress levels, and energy consumption. This meticulous care ensures the cattle grow strong and healthy.

The Result

Final Stage: Preparing for Market

At around 30 months of age, the cattle reach their final weight — often around 800 kilograms — and are ready for market. By this time, they have been meticulously cared for, resulting in meat with a rich, buttery flavour, a tender texture, and the intricate marbling that Wagyu is famous for.

The journey of a Wagyu cow is as much about the dedication and expertise of the farmers as it is about the quality of the beef itself. The 28-to-30-month raising period — nearly double that of conventional beef cattle — is not an accident. It is a deliberate choice, made by farmers who understand that the extraordinary qualities of A5 Wagyu cannot be rushed.