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<blockquote data-quote="Jeanne - Simme Valley" data-source="post: 843845" data-attributes="member: 968"><p>Two embryos - two calves - you did great. Are they full sibs?</p><p></p><p>Oh Lordy - the red strain goes back to Simmental :shock: </p><p><img src="http://www.ansi.okstate.edu/breeds/cattle/wagyu/cow2.gif" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p><em>The dominant black Wagyu strains are Tottori, Tajima, Shimane, and Okayama. Tajima cattle, bred in the Tajima region, were originally chosen and bred for their heavy forequarters because their primary use was to pull carts. They tend to be smaller and less heavily muscled than the Tottori breed. Tottori cattle, because they were used as pack animals for the grain industry of the Tottori region, were selected for their size and strength of topline. </em></p><p><em></em></p><p><em>The other main "breed" of Wagyu, was developed on the island of Kyushu and are red in color. As with the blacks, there are two distinct strains-Kochi and Kumamoto. Kochi cattle were strongly influenced by Korean breeding while Kumamoto are believed to have considerable </em><u><strong>Simmental</strong></u> influence. </p><p></p><p>Strong gene pool -</p><p><em>The original import of these cattle to the U.S. in 1976 consisted of two Tottori Black Wagyu and two Kumamoto Red Wagyu bulls. That was the only importation of Wagyu into the U.S. until 1993 when two male and three female Tajima cattle were imported and 1994 when 35 male and female cattle consisting of both red and black genetics reached the U.S. </em></p><p></p><p>Here's their Sire Summary:</p><p><a href="http://www.ansci.wsu.edu/programs/wagyu/06EPDReportPub.doc" target="_blank">http://www.ansci.wsu.edu/programs/wagyu ... ortPub.doc</a></p><p></p><p>So, since he is soooo rare - and the meat is unbelieveably priced - go for it.</p></blockquote><p></p>
[QUOTE="Jeanne - Simme Valley, post: 843845, member: 968"] Two embryos - two calves - you did great. Are they full sibs? Oh Lordy - the red strain goes back to Simmental :shock: [img]http://www.ansi.okstate.edu/breeds/cattle/wagyu/cow2.gif[/img] [i]The dominant black Wagyu strains are Tottori, Tajima, Shimane, and Okayama. Tajima cattle, bred in the Tajima region, were originally chosen and bred for their heavy forequarters because their primary use was to pull carts. They tend to be smaller and less heavily muscled than the Tottori breed. Tottori cattle, because they were used as pack animals for the grain industry of the Tottori region, were selected for their size and strength of topline. The other main "breed" of Wagyu, was developed on the island of Kyushu and are red in color. As with the blacks, there are two distinct strains-Kochi and Kumamoto. Kochi cattle were strongly influenced by Korean breeding while Kumamoto are believed to have considerable [/i][u][b]Simmental[/b][/u] influence. Strong gene pool - [i]The original import of these cattle to the U.S. in 1976 consisted of two Tottori Black Wagyu and two Kumamoto Red Wagyu bulls. That was the only importation of Wagyu into the U.S. until 1993 when two male and three female Tajima cattle were imported and 1994 when 35 male and female cattle consisting of both red and black genetics reached the U.S. [/i] Here's their Sire Summary: [url=http://www.ansci.wsu.edu/programs/wagyu/06EPDReportPub.doc]http://www.ansci.wsu.edu/programs/wagyu ... ortPub.doc[/url] So, since he is soooo rare - and the meat is unbelieveably priced - go for it. [/QUOTE]
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