The average age of beef at slaughter in the US is 18 months. In order for Wagyu cattle to reach their maximum of fine intramuscular marbling, 28 months is required. Marbling is flavor, tenderness and juiciness for a great steak.
Wagyu beef is famous all over the world for its beautiful marbling, tender texture, and rich flavor. But have you ever thought about how this delicious meat gets from the pasture to your plate?
Today, we’re going to talk about how to kill wagyu cattle in great detail. We’ll talk about the methods used, how important it is to handle animals humanely, skilled butchering, and common misunderstandings.
Overview of Wagyu Cattle Slaughter
Wagyu slaughter involves a standardized regulated process to ensure meat quality and humane treatment. Here are the key steps
- Transport to processing facility
- Stunning to render unconscious
- Bleeding out by cutting throat
- Hoisting for dressing/butchering
- Processing into cuts of beef
- Grading per Japanese government standards
At every step, care is taken to keep the animal as calm and comfortable as possible. Let’s explore the phases in more detail.
Transporting Wagyu Cattle to Slaughter
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Wagyu cattle are transported from feeding farms to a processing facility approved for slaughtering
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The trailer used must meet regulations for space per animal, ventilation, bedding, and other welfare considerations.
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Loading and unloading is done calmly using low-stress handling principles. Electric prods are prohibited.
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The trip is ideally completed within 8 hours to reduce fatigue and distress.
Proper transportation minimizes pre-slaughter stress that could affect meat quality.
Stunning Methods for Humane Slaughter
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The primary method used to stun wagyu cattle is a captive bolt gun.
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The gun uses compressed air to fire a metal bolt into the brain, causing instant loss of consciousness.
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After stunning, cattle are suspended upside down by their hind legs in a wheel and hoist system.
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Stunning before hoisting prevents any pain or distress while being moved.
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Alternate approved stunning methods include bullet guns or electric current.
Stunning ensures wagyu cattle are insensible to pain or distress during slaughter.
Bleeding Out and Dressing the Carcass
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Once stunned, a large cut is made across the throat to sever the arteries and bleed out the animal.
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Nearly all blood is removed during exsanguination, leaving the carcass pale pink.
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Head, hooves, hide, and internal organs are removed during dressing.
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Carcasses are washed, trimmed, and prepared for inspection and butchering.
Proper bleeding and dressing are vital steps in sanitary slaughter and quality meat production.
Butchering the Carcass into Cuts of Meat
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Skilled, certified butchers breakdown hanging wagyu carcasses into wholesale and retail cuts.
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Each carcass is unique – butchers must expertly navigate marbling patterns and seam lines.
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Cuts are identified for optimal use based on tenderness, marbling content and muscle structure.
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Butchering into standard cuts allows for wide distribution to restaurants, retailers and consumers.
Butchering maximizes yield efficiency while producing recognizable, high-quality cuts.
Grading Wagyu Beef
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After butchering, wagyu beef is graded per Japanese government standards to certify authenticity.
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Grading involves assessing marbling, meat color, firmness, texture, and fat quality.
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The highest grade, A5, has the most extensive marbling between muscles. Lower numbers indicate less marbling.
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Only beef that meets minimum criteria for its grade can be labeled “wagyu” for sale.
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Grading ensures consistency and adherence to strict quality standards.
Wagyu grading verifies authenticity and consistently exceptional eating quality.
Importance of Humane Handling
All phases of wagyu slaughter must use approved humane methods per American and Japanese regulations. Key principles include:
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Providing a stress-free environment with proper facilities.
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Utilizing calm, quiet handling to avoid distress.
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Ensuring proper training of all animal handlers.
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Making animal comfort a top priority.
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Using stunning to ensure insensibility prior to shackling and hoisting.
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Providing water, bedding and ample space during transport.
Humane practices are essential both for animal welfare and optimal meat quality.
Role of Skilled, Specialized Butchers
The expertise of wagyu butchers is critical to transform carcasses into fine cuts of beef:
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Extensive training in seam cutting, trimming and portioning techniques.
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Understanding how to work with highly marbled beef.
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Precise knife skills and delicate handling of tender meat.
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Knowledge of which cuts excel for specific cooking methods.
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Passion for the craftsmanship of cutting quality beef.
Wagyu butchers combine art, tradition and technical excellence.
Common Myths and Misconceptions
Despite some folklore, here are the facts about wagyu slaughter:
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Myth: Wagyu cattle are massaged and fed beer for tender meat. Fact: No evidence these improve meat quality.
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Myth: Wagyu is excessively fatty. Fact: It has finely dispersed “healthy” marbled fat.
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Myth: All wagyu is Kobe beef. Fact: Kobe is a specific regional type of Japanese wagyu.
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Myth: Wagyu slaughter is inhumane. Fact: Strict regulations require humane handling.
Don’t believe unsubstantiated tales. Wagyu beef owes its excellence to genetics, feeding, and precise production methods.
The Future of Wagyu Beef
With growing consumer demand, the market for wagyu beef continues to expand globally. Advancements in breeding, feeding and processing will further improve quality and availability. Consumers can look forward to consistent excellence from this top tier of luxury beef.
The real key to wagyu’s future success, however, lies in maintaining the meticulous, artisanal production methods passed down through generations in Japan. Technology can enhance, but not replace, the care and skill involved at every stage from pasture to plate. By upholding time-honored traditions, the wagyu industry can continue to provide a truly peerless eating experience into the future.
While wagyu beef commands a premium price, the extensive efforts behind-the-scenes reflect its exalted status. From transportation to stunning, dressing, butchering and grading, each process adheres to exacting standards that prize both animal welfare and meat quality. Skilled artisans are essential to handle and transform the precious beef by time-tested methods. The result is a beef eating experience that is truly unmatched in flavor, texture and enjoyment – a just reward for centuries of crafted perfection.
Inside Japan Beef Processing Factory – Processing The Most Expensive Wagyu Beef in The World
FAQ
How are cows treated for wagyu beef?
How old are wagyu cows when slaughtered?
How do cows turn into wagyu?
Do wagyu cows have health problems?
Why do Wagyu cattle need to be slaughtered?
The process of slaughtering wagyu cattle is carefully managed to minimize stress and pain. This is not only important for the animal’s welfare but also contributes to the meat’s overall quality. When an animal is stressed, it releases hormones that can affect the meat’s tenderness and flavor.
What is a Wagyu cattle?
**Wagyu** () refers to a **Japanese beef cattle breed**. The name itself is a combination of two Japanese words: **”Wa”**, which means Japanese, and **”gyu”**, which means cow.
When is Wagyu slaughtered?
Wagyu cattle are typically slaughtered at a young age, between 28 and 30 months, to ensure that the meat is of the highest quality. After the animal is slaughtered, the carcass is hung in a cool room for up to 28 days to allow the meat to age. This process helps to enhance the meat’s tenderness and flavor.
What is wagyu steak?
Here’s everything you need to know. Wagyu beef —you know, the transcendently tender, fatty, umami-rich steak —has become as synonymous with luxury as caviar or black truffles. But no matter how many Michelin-starred menus this delicacy graces, all of the facts about Wagyu steak still tend to elude even the most seasoned diners.