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Normal 0 It is important to recognise that the variation of conformation within the Wagyu breed is greater than the variation across British and European breeds. The three major black strains were evolved due to regional geographic isolation in Japan. These breeding differences have produced a Japanese national herd that comprises 90% black cattle with the remainder being red. Tajiri or Tajima -- originating from the Hyogo prefecture, these black cattle were originally used to pull carts and ploughs so the developed larger forequarters and lighter hindquarters. They are generally smaller framed with slower growth rates, but Tajima cattle produce excellent meat quality with large eye muscle and superior marbling. They are thought to be ideal for the production of F1 cattle for slaughter. The Tajima bloodlines are generally regarded as producing the best quality meat in all of Japan. Fujiyoshi or Shimane -- from the Okayama prefecture are medium framed cattle with average growth rates and good meat quality. Tottori or Kedaka -- from the Tottori prefecture were originally pack animals in the grain industry, so they are larger animals with straight, strong back lines and generally good growth rates. However, their meat quality is variable. Best strain for milking ability. A combination of all 3 lines of black cattle are often used for fullblood meat production. The red lines, Kochi and Kumamoto, have been strongly influenced by Korean and European breeds, particularly Simmental.
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