Potent evidence of performance differentiation by prefectural origin is in the calf analysis below. Authored by leading Japanese animal scientists using official data, this compares 1994-2002 drop progeny from two dominant ‘cradle prefecture’ herds. First published in a highly prestigious US animal science journal in 2006, the table summarises foundation data for a comparative study of genetic influences on market weight and carcass performance. (Added commentary at right is strictly for the dozing analyst).
| Table: Number of records & descriptive statistics (mean±SD) of traits at calf and carcass markets |
Commentary |
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| Item |
Hyogo Prefecture |
Tottori Prefecture |
Roughly:100% Tajima strain v. Kedaka mixed strains |
| Calf market: Number of records |
Modern Hyogo produces many more Wagyu than Tottori (See JP Pop. Data) |
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| Steer | 23,661 | 12,369 | |
| Female | 19,084 | 11,197 | |
| Total | 42,745 | 23,566 | |
| Age at calf market, d | 278.0 ± 26.62 | 246.2 ± 28.86 |
Tottori calves marketable younger |
| Inbreeding coefficient, % | 21.8 ± 4.40 | 6.9 ± 5.19 |
Hyogo more highly inbred |
| Trait Calf market weight, kg |
242.6 ± 27.70 | 257.3 ± 33.55 |
Tottori calves heavier AND younger |
| Carcass market: Number of records | |||
| Steer | 8,190 | 4,027 | |
| Female | 645 | 746 | |
| Total | 8,835 | 4,773 | |
| Age at carcass market, d | 967.4 ± 46.11 | 859.1 ± 53.94 |
Tottori finish MUCH younger |
| Inbreeding coefficient, % | 21.7 ± 4.41 | 6.8 ± 5.05 | |
| Trait Carcass WT, kg |
381.8 ± 40.33 | 449.5 ± 52.43 |
Tottori finish MUCH heavier |
| Ribeye area, cm2 | 50.7 ± 6.84 | 47.8 ± 7.31 |
Carcass Quality Measurements:- Famous Hyogo meat quality evident in small performance increments: significant in Japanese production, but likely to pass largely unnoticed in contemporary Western WY grading. |
| Rib thickness, cm | 6.8 ± 0.74 | 7.4 ± 0.85 | |
| Subcutaneous fat thickness, cm | 2.2 ± 0.61 | 2.7 ± 0.85 | |
| Yield estimate, % | 73.8 ± 1.09 | 72.5 ± 1.26 | |
| BMS, 0 to 5 | 1.5 ± 0.63 | 1.3 ± 0.62 | |
| Meat color, 1 to 7 | 3.9 ± 0.68 | 3.7 ± 0.68 | |
| Meat brightness, 1 to 5 | 3.8 ± 0.80 | 3.6 ± 0.83 | |
| Meat firmness, 1 to 5 | 3.8 ± 0.84 | 3.5 ± 0.87 | |
| Meat texture, 1 to 5 | 4.0 ± 0.76 | 3.7 ± 0.79 | |
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Adapted from: |
Outcomes: Tottori= substantial efficiencies & reduced inbreeding with minimal carcass quality impact detectable in non-JP production |
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The entire paper is available free and on-line here. A long series of academic studies of pedigree and prefectural genetic differentiation within the Japanese Black took place in Japan from the mid-1980s until about 2007. Clear genetic differences between Hyogo, Shimane and (to a lesser extent) Tottori cattle were further confirmed in a Texas A&M study around 2001. Genetic/performance differentiation between the individuals of specific prefectural herds is beyond doubt.