We Love Our Reds!

In comparison to the dominant black Wagyu strain (Tajima), reds are thicker, higher weaning weights, shorter finishing times and more milk in the females. Their phenotype is closer to western cattle breeds. They can marble just as well as black Wagyus as was demonstrated at the 2014 and 2015 Houston Livestock Show. Red Wagyus are perfect for improving carcass quality in a grass feeding operation. Whether on grass or in a feedlot, finishing times are similar to other breeds. With consumer preferences shifting towards higher quality beef, there is a tremendous growth potential in the Wagyu breed. We can help you get started.