Introduction to the Universal Wagyu Mark

Authentic Japanese Wagyu bears the "Universal Wagyu Mark"
Wagyu – gaining worldwide popularity.
Only authentic Japanese Wagyu bears this mark, and as such, it can be used as a guide for selecting high-quality, great-tasting authentic Wagyu meat products.

Universal Wagyu MarkOnly breeds that satisfy the following conditions are accredited with this mark.


1. Japanese Black Cattle (nation-wide)

♦ Adult bull weight : Approx. 480kg
♦ Coat : Black with brown highlights
♦ Characteristics : 
• Excellent for producing marbled meat
• Smallest of the four Wagyu varieties
• Accounts for 95% of all Wagyu – for this reason, the term Wagyu is commonly associated with Japanese Black Cattle
•Many of the famous Wagyu brands such as Matsuzaka Beef, Yonezawa Beef and Hida Beef are of the Japanese Black Cattle variety

2. Japanese Brown Cattle (Kumamoto & Kouchi prefectures)

♦ Adult bull weight : Approx. 560kg
♦ Coat : Light brown
♦ Characteristics :
• Fast growing
• Meek, robust and highly tolerant to heat, Japanese Brown Cattle are merited for being well-suited to roughage feeding, etc.

3. Japanese Shorthorn Cattle (Hokkaido, Iwate & Aomori prefectures)

♦ Adult bull weight : Approx. 560kg
♦ Coat : Dark brown
♦ Characteristics :
• Well-suited to roughage feeding and ideal for the climate and environs of northern Japan
• Well-suited to grazing

4. Japanese Polled Cattle (Yamaguchi Prefecture)

♦ Coat : Dark black
♦ Characteristics :
• No horns (polled)
• Renowned comparatively early on for its meat, the breed has undergone continual improvements; however, only a small number of cattle are bred at present

5. Cross breeds resulting from interbreeding of the above four varieties

6. Cross breeds from interbreeding between 1 and varieties 1 – 5 must be issued with proof by means of a registration system in accordance with the Improvement and Increased Production of Livestock Act and through the cattle traceability system.

Breeding environment

1. The cattle must be born and bred in Japan.
2. The ancestry of the cattle must be able to be confirmed by a traceability system.