Black hair and breeds are various in Japan, accounting for almost 90% of all breeds and cattle in China. During Meiji period, black cattle breeds were improved by crossing with foreign cattle breeds, and were certified as local beef cattle in 1944. Lean meat is evenly mixed with delicate fat flowers, showing a marble pattern and a Buffy-like taste, which melts when it is warm.

2. Japanese brown (AkageWashu) with red hair.

Red-haired cattle and brown cattle are mainly raised in Kumamoto Prefecture and Kochi Prefecture, Japan, and were also admitted as local beef cattle on 1944. Different from black cattle with balanced fat and lean meat, the fat content of brown cattle is very small, basically less than 12%. This also makes it strong and chewy. It is also because of the low fat content that many people add brown beef to the list of healthy foods.

3. Japanese shorthorn cattle and Japanese shorthorn cattle

Short horn and this breed obtained local beef cattle certification on 1957, and are currently only in northeast Japan.

It can be seen in the northeast. Similar to brown cattle, short-horned beef is also low in fat. Although it has a lot of lean meat, it can't be dried at all. The rich contents of glutamic acid and inosinic acid make it taste unique.

4. MukakuWashu and its species in Japan

Hornless and black-haired and black-haired breeds are crossed with Aberdeen Angus cattle native to Scotland. This breed is a local beef cattle certified by 1944, and now it is only bred in Japan. Hornless cattle have high lean meat content, rich in amino acids and special taste. It tastes chewy and fleshy.