Washington State University (“WSU”) Index Of Wagyu Research Papers
Washington State University ("WSU") has a long history of researching the Wagyu breed in the United States. Attached is an index of the various WSU…
Washington State University National Wagyu Sire Summaries
Washington State University (“WSU”), under the direction of Dr. Charlie Gaskins, has performed several “National Wagyu Sire Summary” progeny tests and published the results of such tests. EPDs have been generated based upon the results of these progeny tests. These reports provide very useful information on the marbling, ribeye area and external fat characteristics of many popular Wagyu sires. See the attached reports.
Genetics of Marbling in Wagyu Revealed by the Melting Temperature of Intramuscular and Subcutaneous Lipids
This research paper, originally published in the International Journal of Food Science, provides a wealth of scientific information regarding the higher quality of lipids in beef from Wagyu and Wagyu-influenced cattle.
ABSTRACT:
Extreme marbling or intramuscular deposition of lipid is associated with Wagyu breeds and is therefore assumed to be largely inherited. However, even within 100% full blood Wagyu prepared under standard conditions, there is unpredictable scatter of the degree of marbling. Here, we evaluate melting temperature (Tm) of intramuscular fat as an alternative to visual scores of marbling. We show that “long fed” Wagyu generally has Tm below body temperature but with a considerable range under standardized conditions. Individual sires have a major impact indicating that the variation is genetic rather than environmental or random error.
Jerry Reeves Presentation To AWA AGM in Kansas City – September 2017
The attached is the presentation slide deck used by Dr. Jerry Reeves of Bar R Wagyu Genetics for his presentation to the AWA general meeting…
Dr. Stephen Smith Presentation Regarding Wagyu Lipids To TWA General Meeting – 4/21/2017
On 4/21/2017, Dr Stephen Smith, Regents Professor at Texas A&M University ("TAMU"), and a preiminent expert on all things "lipids" presented at the Texas Wagyu…
Meat Produced By Japanese Black Cattle And Wagyu
The scientific study report "Meat Produced By Japanese Black And Wagyu Cattle", published in the October 2014 issue of Animal Frontiers, contains great information about…
Research Paper “Increasing Marbling In Beef Without Increasing Overall Fatness” – Johnson and Smith – 5/5/2016
Texas Tech College of Agricultural Sciences and Natural Resources professor Brad Johnson, the Gordon W. Davis Regent's Chair in the Department of Animal and Food…
Dr. Stephen Smith Presentation Regarding Wagyu Lipids To TWA General Meeting – 4/22/2016
On 4/21/2017, Dr Stephen Smith, Regents Professor at Texas A&M University ("TAMU"), and a preiminent expert on all things "lipids" presented at the Texas Wagyu…
The Production of High-Quality Beef with Wagyu Cattle – Smith – 11/4/2015
On 11/4/2015, Dr. Stephen B. Smith, Professor of Animal Science, Texas A&M University Department of Animal Science published the attached report titled "The Production of High-Quality Beef…
Marbling: Management Of Cattle To Maximize The Deposition Of Intramuscular Adipose Tissue
In 2014, Stephen B. Smith, Regents Professor, Department of Animal Science, Texas A&M University, and Bradley J. Johnson, Gordon W. Davis Regent’s Chair, Department of Animal and…