Although we now know Wagyu as a world famous delicacy, the history of how this beef got its largely known name and status will take us about 35,000 years back.  Japanese cows first made their way over to Japan from Northern China, and these cattle were used strictly for labor work, due to the fact that at this time the consumption of meat was banned in Japan. As the years went by, Japan was eventually introduced to Western food and their eating practices. The idea of eating beef was presented to the Japanese, and there was no going back. Interestingly enough, the Meiji Emperor was the first to give in and he enjoyed his first plate of beef while celebrating the New Year. Several monks found out about this and desperately tried to stop him. However, it was too late. The Japanese people had already become acquainted with Western food, and soon enough Japanese cattle farmers began importing thousands of cattle from all over Europe.

Now you are probably thinking the story ends here, but was actually only up to the 1800s. The cattle farmers startedcross-breedingg their newly imported cattle with their native cattle. In short, these cattle were mixed and then separated into groups based on certain physical similarities. Soon enough, experts noticed that certain strains of genetically isolated cattle had very unique characteristics. These characteristics involved three main black strains of cattle with special fat marbling occurring in its muscles.

From 1975 to 1997 the exportation of Japanese cattle was allowed temporarily. However, Japanese officials knew they had something very special, and wanted to keep their cattle a national treasure. By doing this they increased the rarity and extravagance of this famous delicacy. To put this into perspective, Japan produces less than 1% of the world's beef whereas the United States produces over 20%. In other words, the chances of someone in the United States coming across authentic Japanese Wagyu beef is quite slim (but that's where we come in :). Bear with me while I navigate you through the confusing back and forths of the rest of the history. A total ban on exportation was placed in 1997. This meant that neither the cattle, its DNA, or the sliced up meat was available to anyone outside of Japan during these years. 15 years later in 2012 the exportation of Wagyu resumed, but not entirely. The only way to receive Japanese Wagyu in the United States and all other countries is to order it as pre sliced meat. Still, this pre-sliced meat is only attainable with a special importation license. What's more, there is a standard minimum order and those who have the license can only purchase wholesale straight from Japan. In order to ensure that your Wagyu is genuine, there is now what is known as The Japanese Meat Grading Association. Although that may sound somewhat boring, it is crucial because this association is what keeps Wagyu beef 100% certifiable, pure, and authentic.