Mukaku Wagyu beef, a specialty of Yamaguchi Prefecture, is the rarest of Japan's four Wagyu breeds. It originated in the Taisho era by crossbreeding indigenous Yamaguchi cattle with Aberdeen Angus. The breed is characterized by its lack of horns, tender meat, and rich red color. With only about 200 heads currently raised, Mukaku Wagyu is gaining recognition for its high-quality red meat, especially as demand shifts away from marbled beef.