About Mukaku Wagyu
(Hornless Japanese Cattle)
Disclaimer:
As of March 2024, there is limited publicly available information about Mukaku Wagyu (Hornless Japanese Cattle). Much of the following content has been adapted and edited based on sources such as the official website of the Abu Town Hall.
The roots of Wagyu beef: the direct relative, "Mukōwagyu (Porkless Japanese breed)"
The History of Mukaku Wagyu (Hornless Japanese Cattle)
It was developed in Abu District, Yamaguchi Prefecture by crossbreeding native Japanese cattle, Mishima beef, with Aberdeen Angus.
It has a black coat similar to that of Japanese Black cattle but is hornless and has a stocky build.
Currently, it is bred only in Yamaguchi Prefecture.
Native Wagyu Beef (Mishima Beef)
Mishima Beef is a purebred Wagyu cattle breed raised on the small island of Mishima in Yamaguchi Prefecture, Japan, free from any influence by Western breeds.
These cattle are raised on a remote, nature-rich island in the Sea of Japan with harsh conditions, and have retained their pure bloodline and original Japanese breed characteristics. Because of this, they were designated a National Natural Monument in 1928.
Only 4 to 5 heads of this precious Mishima Beef are produced each year. The meat stores energy in its muscles and features vibrant marbling, resulting in a wild texture and deep, rich flavor.
Aberdeen Angus
This breed of cattle originates from the counties of Aberdeen and Angus in Scotland.
Despite its relatively small size, it is renowned for its excellent meat quality and is credited with transforming European beef cuisine from stews to steaks.
Photo courtesy of the National Beef Cattle Promotion Fund Association.
Japanese Black Cattle
This beef is synonymous with high quality, characterized by its abundant marbling and tenderness.
Since the Meiji period, native Japanese breeds have been crossbred with various European breeds nationwide, undergoing repeated improvements.
The history of polled Wagyu (Japanese polled cattle)
During the Taisho era, Yamaguchi Prefecture promoted cattle raising, and many farming families kept one cow per household. Improvement efforts focused on developing the ideal cow that could serve three purposes: work, meat, and milk.
It all started when Oi Village (now Hagi City) borrowed a breeding bull named "Kogara-go" from the Chugoku branch of the Livestock Experiment Station.
Kogara was a sire bull, a crossbreed between a native Japanese breed and Aberdeen Angus.
This bull became the root of the Mukaku Wagyu (Japanese polled breed).
Since then, continuous improvements have been made, and the breed earned high praise, with many cattle winning awards at livestock competitions.
Until then, the breed had been registered as "Mukaku-ushi" (polled cattle) by local prefectural organizations, but it was officially recognized as a fixed breed by the Central Agricultural Association Registration Council and became known as "Mukaku Washu" (Mukaku Wagyu).
Meat Characteristics of Mukaku Wagyu (Polled Japanese Cattle)
The flavor unique to lean meat is characterized by rich umami and juicy meat that intensifies with every bite.
The Deliciousness of Mukaku Wagyu (Polled Japanese Cattle)
It is made up of mostly lean red meat with little marbling and a lot of moisture, allowing you to fully enjoy the natural appeal of the meat. It is easy to chew and rich in amino acids, which are the components of umami, and with every bite, the rich flavor and rich taste of the meat juices spreads in your mouth.
A major feature of this beef is that it is "pleasure to chew," as opposed to the marbled beef of the Japanese Black breed, which is said to be "easy to cut even without teeth."
Health benefits of eating polled Wagyu beef (Japanese polled cattle)
Mukaku Wagyu (Polled Japanese Cattle) is a breed that contains a high amount of lean meat.
Lean meat is rich in protein compared to other cuts, which is believed to help repair damaged skin cells from daily activities and aid in recovery from fatigue.
In addition, lean meat is abundant in L-carnitine, a nutrient essential for fat metabolism. L-carnitine plays a crucial role in energy metabolism by binding to fatty acids, facilitating smooth fat metabolism. As a result, excess fat is less likely to accumulate, which may contribute to weight loss.
Furthermore, lean meat is rich in iron and B vitamins. Iron is particularly important for blood production and may help improve poor circulation and cold sensitivity. The B vitamins also have fatigue-reducing effects, which may contribute to anti-aging benefits.
Breeding Process of Mukaku Wagyu (Polled Japanese Cattle)
*The photos are for illustrative purposes only.
Pregnant cows have access to an exercise yard directly connected to the barn. As their pregnancy advances, the cows are pastured on the ranch, where they enjoy a relaxed pregnancy while nurturing their calves.
When the time for delivery approaches, the cows are separated from the others to give birth in a safe and calm environment. After birth, the calves are raised by their mothers who nurse them for up to four months, allowing the calves to receive ample nutrition and boost their immunity.
At five months old, the calves are weaned and start eating feed mixed with nutrient-rich corn, barley, and brewer’s grains. Eating dry, coarse grass stimulates and expands their stomachs, helping develop strong digestive systems.
When the cattle reach eight months of age, they are moved from the growing barn to the fattening barn. During the fattening period, which lasts from 22 to 25 months until shipment, they are fed concentrated feed adjusted to their growth stage, along with fermented rice straw feed and rice straw produced in Abu Town.
Polled Wagyu (Japanese Polled Cattle) and a Sustainable World
*Photos are for illustrative purposes only.
In Abu Town, which has long practiced integrated local production, we are increasing the proportion of cattle feed sourced from locally grown feed.
In addition to imported feed, rice straw and pasture grass supplied through cooperation between farming and livestock sectors are used as feed during the fattening period. Breeding cows are fed Italian ryegrass cultivated within the town.
By promoting this local collaboration, we aim to further improve the feed self-sufficiency rate.
Going forward, we plan to shift away from the typical Wagyu feeding system that relies heavily on imported feed, switching the main feed sources to domestic, prefectural, and locally produced ingredients.
Additionally, Abu Town practices “rotational grazing,” a technique where cattle are pasture-raised in small, scattered abandoned farmland plots enclosed by electric fences, moving the cattle to fresh grazing areas once the grass is depleted.
The calm-tempered polled Wagyu are well suited for this grazing method. Their grazing on weeds improves land visibility and helps reduce wildlife damage.
This approach provides cattle with stress-free grazing periods, reduces feed costs and labor, and contributes to farmland conservation.
The Future of Mukaku Wagyu (Polled Japanese Cattle)
They are further refining a fully integrated production system that completes everything from breeding to fattening within the local region.
They continue researching breeding methods best suited to the characteristics of Polled Wagyu (Polled Japanese Cattle), increasing the use of locally sourced feed from Abu, and ensuring the cattle grow healthy on Abu’s land.
The vision for the future is that by eating Polled Wagyu, people will be able to experience the rich blessings of Abu’s natural environment and the dedication behind its production.
Efforts for the Preservation and Promotion of Mukaku Wagyu (Polled Japanese Cattle)
*Photo is for illustrative purposes only.
Various efforts are underway to ensure that polled Wagyu (Japanese polled cattle) can coexist with humans for a long time. In Abu Town, the cattle have mainly been raised on pasture.
Cows raised in an environment that matches the species characteristics to which they are accustomed appear to be more vibrant.
They are surrounded by abundant nature, drinking their mothers' milk, roaming freely, and growing up eating good quality grass.
Additionally, in recent years, with increasing awareness of animal welfare, various initiatives seem to be underway in livestock farms around the world.
*Animal welfare
The idea of improving the treatment of animals by minimizing the pain, stress, and other suffering that humans cause to animals.
New product development is also ongoing to popularize the product.
Ando Livestock, a company in Iwakuni City, Yamaguchi Prefecture, which purchases, processes, and distributes polled Japanese cattle, has commercialized "dry-aged beef."
Dry aging is a method of concentrating the flavor of meat by maturing it for around 40 days in a special maturation room while strictly controlling temperature, humidity, wind, and microorganisms.
The lean meat of Japanese polled cattle, which has no marbling, contains a lot of moisture and is thought to be suitable for dry aging.
We are working to preserve the variety through sales.
Shimokawa beef restaurant's Polled Wagyu beef (polled Japanese breed) dishes
Polled Wagyu (Japanese polled) steak
If you want to truly enjoy the flavor of the meat itself, steak is the best choice.
Since red meat can become tough if overcooked, the key is to start cooking it from a cold state and turn it frequently while grilling.
We recommend seasoning it with rock salt rich in sulfur, such as Himalayan salt.
Batter-fried Mukaku Wagyu (Polled Japanese Cattle)
Enjoy the rich aroma in this crispy battered style.
Blended with fat from Polled Wagyu, the frying oil creates a bold, crisp coating.
We recommend using just a touch of sauce to let the flavor of the beef shine.
Mukaku Wagyu Beef (Polled Japanese Beef) Sushi
Lightly seared and served rare, this dish brings out the wild, rich flavor of the meat — reminiscent of horse sashimi.
Enjoy it with a touch of garlic soy sauce for a unique and unforgettable taste experience.
you can experience and compare the deep, nuanced flavors of rare and exceptional Wagyu varieties—carefully selected by our owner-chef, a true "beef professional" in constant pursuit of one-of-a-kind beef.
These include Abu-gyu, a rare Japanese Polled breed (Mukaku Washu), and Mishima-ushi, one of Japan’s native breeds and the very origin of Wagyu.
Our restaurant is located within walking distance from Oizumigakuen Station in Nerima Ward, Tokyo.
We welcome you to visit us at your convenience.
Reservations are available via phone or our online form.
Reference URL
Mujiwa Wagyu beef
Midoriya - The roots of world-famous Wagyu beef: Mishima beef raised in Hagi
About Polled Wagyu Beef | Abu Town Hall, Yamaguchi Prefecture
Is red meat healthy? We'll introduce you to the nutrients and parts of red meat! | Anzuko Foods Co., Ltd.