Why Does Canada Buy Australian Wagyu Beef?
Wagyu around the World - Canada
In the fall of 1991, the countdown meeting of the Canadian Wagyu Clan took place in Calgary. It took two years of intensive lobbying before the Association was incorporated.
Almost immediately, the Canadian Simmental Association was contracted to maintain the Canadian Wagyu Registry. At the 1994 Annual Full general Meeting, 84 animals had been registered and there were 54 members from breeders.
The Wagyu clan in Canada is no longer active so producers in Canada either annals their Wagyu in Australia or The states or in both.
'Wagyu Sekai Inc.' was established past Ken Kurosawatsu in Puslinch, Ontario, when the Holstein dairy enterprise diversified.
The search for Wagyu bloodlines to import began in early 1992 in Nihon. The animals were hand selected by Ken's father based on their physical conformation with a strong emphasis placed on the strength of the maternal pedigree of each animal.
The pedigrees incorporate the most famous Wagyu sires in Japan such as Yasufuku, Monjiro, Shigeshigenami, Kikutani, Tanifuku Doi, Dai seven Itozakura and Mitsufuku.
Since the Wagyu are considered to be a National Treasure in Nihon, the Japanese were very reluctant to let these animals exit Nihon. Finally in 1993, the starting time shipment of fullblood Wagyu left Nihon to course the nucleus of the breeding herd in Canada after serving quarantine in U.s..
Wagyu Sekai Inc. is proud to exist the dwelling of the first fullblood Wagyu built-in outside of Japan and the habitation 
Ken spent four years in Japan learning the pedigrees, breeding combinations and feeding techniques.
His post secondary teaching was with Kenichi Ono learning the pedigrees and breeding combinations while working for Mannet Visitor Ltd in the shipment of exports from Japan. He also learnt the intricate fine art of feeding Wagyu while living on the subcontract Numata Chikusan feeding over 1,500 caput of Wagyu Cattle in Hyogo Prefecture domicile of "Kobe Beef".
"Kurozawagyu" is the brand name for the 100% Wagyu beef supplied by Wagyu Sekai in Canada. The final beef product is based on lxx% genetics and 30% feeding technique so the cattle are selectively mated to ensure a quality beef product. All cattle are advisedly raised from birth using special techniques adult in Japan and adopted in Canada.
As the animals are allowed to attain maturity naturally, no growth hormones or implants are used in whatsoever of the cattle and to ensure the highest quality Kurozawagyu, they are raised in a clean surroundings on a especially formulated diet produced on the farm. To keep with the high quality feeds, pure make clean h2o is essential in the programme.
All aspects of the product of Kurozawagyu Beef 
Black Wagyu and Cerise Wagyu/Akaushi embryos and semen are offered for purchase.
Patrick and Kimberley McCarthy are owners of "Canadian Wagyu Inc." in Camrose, Alberta. F1 and F2 Wagyu cantankerous feeders are raised from predominantly Angus cross females.
The cattle are raised by Canadian Wagyu Inc. or past other producers under their programmes. Finishing is carried at selected feedlots and animals range from xx to 34 months of historic period at slaughter. A special feeding program has been designed to resemble Japanese way feeding. Selected feed ingredients utilized in that ration are oats, barley, beet pulp, alfalfa pellets, supplement, barley straw, silage, common salt, minerals, and fresh water. Vitamin Due east has been added to the ration to enhance shelf life and appearance of the post slaughter beefiness. Cattle are raised free from added hormones.
Boneless beef packs and carcasses are sold.
Genetics
High quality Wagyu genetics is bred in Canada. Exports come from Commonwealth of australia and USA and those producers as well import from Canada.
The Canadian Wagyu Association no longer functions then breeders in that location are members of either the American Wagyu Association or the Australian Wagyu Association or both. Look at both those associations to locate Wagyu members in the provinces of Canada where you are looking for genetics or breeders.
Nutrition for Wagyu production
The Wagyu breeds of cattle accept unique qualities that are attributed to origins from the Quaternary Eurochs and they were isolated for almost the showtime ii thousand years afterwards arriving in Nippon. This has enabled Wagyu to accept retained central differences from other breeds while they are classified to exist on the extreme inside the Bos taurus pool.
Near Wagyu producers that introduced Wagyu cattle onto their cattle backdrop around the world had prior experience with beef production. Exterior Japan, diet recommendations for Wagyu generally follow mutual practices that are applied within each country and there is a strong bias towards the principles that take evolved for the dairy industry. Most of the advances that accept been fabricated with genetics in Nippon - such as the single step genomic predicted breeding values - have been adopted past progressive bodies outside Japan (such every bit Australian Breedplan). Withal, the philosophy that applies to fattening Wagyu in Japan has been more than elusive to understand.
Establishment of Wagyu International principles for Wagyu nutrition
Initially research data over 20 years from Japan was analysed and some preliminary principles were adopted by Wagyu International. Subsequently the translation of the Japanese Beef Feed Standard 2008 provided additional information. Net Energy was incorporated into the tables that I generated from the Japanese requirements for Wagyu breeds.
The Japanese cattle industry requires a large component of feed that is imported and ongoing increases in product costs for beef accept increased subsidies by prefecture for fattening (牛マルキン). In March 2015 the policy of Modernizing Dairy and Beef Cattle Product was announced past the Ministry of Agriculture, Forestry and Fisheries. Changes are necessary to strengthen competitiveness of beefiness cattle production by shortening the fattening flow. LIAJ estimated that shortening the fattening period by each 1 month volition reduce expenses by about five%. I read in ane survey that the average age of processing in 2015 had decreased to 28.5 months. Still, information technology has been best-selling that shortening the fattening period will have an touch on carcass weight and meat quality.
In order to minimise the impact on quality by the mandate to reduce age as implemented in 2015, research on feeding has been carried out extensively throughout Japan. The numerous results have been reviewed by Wagyu International and during collaborations with clients in several countries with grass and grain finishing the latest findings are put to examination
Fundamentally, a slow continous gain in weight is required to develop the tissues and frame for a 350 to 450 kg carcass. Faster and early growth costs less but does not enhance eating quality or carcass weight.
The Wagyu breed thrives on roughage and Nippon was traditionally supplied at an age that exceeded thirty months. The rest of forages and grain that provided optimum functioning and beefiness quality culminated in propionic acrid fermentation during finishing. On the other paw, the dairy manufacture relies on butterfat production and this is favoured by acetic acrid fermentation.
The acetate:propionate ratio is important but there is a negative trend between NDF and IMF%. Research data from fattening trials in Nippon have been reviewed by Wagyu International from the last x years and more recently the focus has inverse. Every bit always, the economics and cease-points are dissimilar in every enterprise. Determination of the desired eating quality and carcass size will enable Wagyu International to recommend the growth contour and feeding program that will be based on local resource and feed components.
Singular bovine spongiform encephalopathy
The Canadian Nutrient Inspection Agency (CFIA) reported the discovery of a case of atypical bovine spongiform encephalopathy (BSE) in Canada to the World Organisation for Beast Health (OIE) in December 2021. Singular BSE appears spontaneously in older cattle at a rate of about one in 1 million. The atypical BSE moo-cow was 8 and a half year old in Alberta and euthanized on the farm and did not enter the food or animal feed chain.
Southward Korean officials promptly imposed a temporary break of Canadian beef and requested further information from CFIA and resumed trade again during the post-obit month. Imports from Canada are $90 million annually.
People's republic of china imports $170 million beef annually and is Canada'south third highest. The Philippines takes $13 meg and they accept both suspended imports.
References
Canadian Wagyu Association
Canada Wagyu Inc. website
Wagyu Sekai website
DISCLAIMER Wagyu International provides information that has been supplied by other parties and gives no warranty (express or implied) as to the data completeness, accuracy or fettle for a particular purpose.
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